The English Vegan

Simple and Delicious Vegan Baking and Cooking

Vanilla Cupcakes with Coconut Rum and Raspberry Buttercream

This recipe is more about the icing than the cake. I wanted a way to make a simple vanilla cake more interesting and exciting. This buttercream has coconut favoured rum and freeze dried raspberries giving it a tropical, summery touch. 

For a basic vanilla cupcake I use this recipe:

Vanilla Cupcake recipe

Buttercream– makes enough for 12 cupcakes

  • 250g Icing Sugar 
  • 175g margarine 
  • 1-2 tbsp coconut rum (depending on how alcoholic you want it)
  • 1/4 tsp coconut flavour 
  • 50g small, chopped freeze fried raspberries 
  • Pinch of sea salt 


  1. Beat the margarine until soft and light
  2. Add the icing sugar a little at a time, after all the icing sugar has been added, taste and you might want it to be a bit sweeter.
  3. Beat in the rum and coconut flavour- again taste to see if it is coconutty enough for you. 
  4. Stir in the raspberries. 
  5. Ice your cakes!




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