RASPBERRY COCONUT CUPCAKES
These cupcakes are moist and delicious-but what sets them apart is the luscious raspberry-flavor cream cheese frosting and the shredded coconut on top.
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 18 cupcakes
Number Of Ingredients 14
Steps:
- For the Cupcakes:
- Preheat the oven to 350°F and line two cupcake pans with 18 cupcake liners.
- In a medium bowl, combine flour, baking powder, and salt.
- In the bowl of your stand mixer (or a large bowl with a handheld mixer) beat oil and sugar until smooth, followed by the eggs, one at a time, beating each egg into the mixture well before adding the next one. Beat in the vanilla.
- Alternately stir the flour mixture and the milk into the sugar mixture (Start with 1/3 of the flour mixture, stir, add 1/2 the milk, stir, repeat) until everything is mixed and a smooth batter has formed. Fill the prepared cupcake-lined cavities 3/4 way full with batter and bake at 350 degrees for 20-22 minutes. A toothpick inserted into the center of a cupcake should come out clean.
- Let cool in pan for a few minutes before carefully removing to a wire rack to cool completely.
- For the frosting and topping:
- Beat bucrtter and cream cheese for a full three minutes until pale and fluffy, then slowly beat in powdered sugar, one cup at a time, until a thick frosting comes together.
- Beat in gelatin mix, followed by the half and half.
- Pipe or frost cupcakes with the raspberry cream cheese frosting. Sprinkle shredded coconut over tops of cupcakes, and serve!
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
RASPBERRY COCONUT CUPCAKES
A winning flavor combination - these Raspberry Coconut Cupcakes are coconut cupcakes, filled with raspberry jam and then topped with a smooth and creamy raspberry buttercream. Don't worry if raspberries aren't in season - you use jam, making these perfect year round!
Provided by Deborah
Time 38m
Number Of Ingredients 17
Steps:
- Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
- In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the 1/3 of the flour mixture, 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
- Divide batter evenly among muffin cups, filling each about 2/3 full.
- Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
- Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
- In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
- Pipe the frosting onto the cupcakes. Top with the toasted coconut.
COCONUT & RASPBERRY CUPCAKES
Adding a little fruit purée to your buttercream frosting gives you a berry flavour and vibrant colour atop your sponges
Provided by Mary Cadogan
Categories Afternoon tea, Dessert
Time 45m
Yield Makes 12-15
Number Of Ingredients 12
Steps:
- Heat oven to 190C/170C fan/gas 5. Line a 12-hole muffin tin with deep paper cases or a 15-hole bun tin with cake cases. Tip all the cake ingredients except the raspberries into a bowl and beat for 1-2 mins until light and fluffy. Gently fold in the raspberries.
- Divide the mixture between the cases and bake for 18-20 mins (add a couple of extra mins for deep cases), until golden brown and firm to the touch. Leave to cool.
- Beat together the icing sugar, butter and raspberry coulis to make a light, fluffy icing. Spoon or pipe onto the cakes and sprinkle with coconut.
Nutrition Facts : Calories 314 calories, Fat 17 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 28 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.4 milligram of sodium
CREAM SODA AND RASPBERRY CUPCAKES
These happy-looking cupcakes, with swirls of pink in the frosting, are only improved by a generous sprinkling of fun - in the form of popping candy, of course. The cream soda flavoring gives these cupcakes an ice cream shop vibe and can be ordered online, but vanilla will work just as well. Feel free to bake the cupcakes a day ahead and keep them in an airtight container. Top them with the mascarpone cream a couple of hours before you intend to serve them. For maximum effect, be sure to sprinkle on the popping candy only right before serving.
Provided by Yotam Ottolenghi
Categories cakes, dessert
Time 1h15m
Yield 12 cupcakes
Number Of Ingredients 17
Steps:
- Make the cupcakes: Heat the oven to 350 degrees Fahrenheit/180 degrees Celsius. Line a standard muffin tin with 12 paper liners.
- Use a small, sharp knife to trim the ends of the lemon and then cut away all the skin and pith. Slide your knife between the membranes to release the segments, then roughly chop each segment into 3 or 4 pieces. You need 24 pieces in total. Stuff each of the raspberries with the lemon pieces and set aside.
- Add the butter, sugar and cream-soda extract to the bowl of a stand mixer with the paddle attachment in place. (Alternatively, do this in a large bowl with a hand-held mixer). Mix on medium-high speed for about 3 minutes, or until pale, fluffy and aerated. Scrape down the sides if needed, then turn the speed to medium and add the eggs, one at a time, making sure each is completely incorporated.
- Scrape the bowl. Then, with the speed on medium-low, add the mascarpone, flour, baking powder and salt, and mix to combine. Turn the speed to medium and mix for 15 seconds, or until everything is smooth and evenly combined. Use two spoons to evenly divide the batter among the liners, so they are about two-thirds full. Press two raspberries, hole sides up, into the center of a cupcake so they're submerged halfway in the batter. Repeat with the remaining berries and cupcakes.
- Bake for 30 minutes, or until springy to the touch and a toothpick inserted into the center comes out clean. Leave to cool for 5 minutes, then carefully transfer the cupcakes to a wire rack to cool completely.
- Once the cupcakes are cool, make the toppings: Blitz the raspberries into a smooth purée using a small food processor or blender. (Alternatively, mash them very thoroughly with a fork.) For the frosting, add the mascarpone, cream, sugar and cream-soda extract to the bowl of a stand mixer with the whisk attachment in place. Start the mixer on low, then gradually increase the speed to medium-high and whisk for about 1½ minutes, or until soft to medium peaks form. You don't want it to be runny at all. (Alternatively, do this in a bowl with a hand-held mixer.) Add the blitzed raspberries, stirring just 3 or 4 times and not more so that the frosting is streaky with red bits throughout.
- Fit a piping bag with a star-shaped piping tip (about 1 ¼-inches/30-millimeters wide) if you have one. (Alternatively, snip a hole in a piping bag or resealable plastic bag.) Place the bag tip-side down into a cup and fold the top over the rim to help keep it upright. Use a spatula to transfer the mascarpone cream to the bag and then pipe tall swirls of the cream on top of the cupcakes. Just before serving, sprinkle with the meringue and, if using, the popping candy.
More about "coconut and raspberry cupcakes recipes"
COCONUT RASPBERRY CUPCAKES | OLIVE & MANGO
From oliveandmango.com
RASPBERRY COCONUT CUPCAKES - FOOD DUCHESS
From foodduchess.com
Cuisine AmericanCategory BakingServings 18Total Time 48 mins
COCONUT RASPBERRY CUPCAKES AND RASPBERRY MERINGUES - SEITAN IS …
From seitanismymotor.com
COCONUT RASPBERRY CUPCAKES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
EASY COCONUT CUPCAKES RECIPE - SERIOUS EATS
From seriouseats.com
COCONUT LEMON CUPCAKES WITH RASPBERRY FROSTING (SHE: ZAINAB)
From oneshetwoshe.com
COCONUT CUPCAKES WITH RASPBERRY FILLING AND COCONUT CREAM …
From espressoandcream.com
RASPBERRY AND COCONUT CUPCAKES - LOVE SWAH
From loveswah.com
CHOCOLATE RASPBERRY CUPCAKE RECIPES | DRISCOLL'S
From driscolls.com
RECIPE: COCONUT RASPBERRY CUPCAKES - LULOVESHANDMADE
From luloveshandmade.com
COCONUT & RASPBERRY CUPCAKES RECIPE | NEW IDEA FOOD
From newideafood.com.au
RASPBERRY AND COCONUT CUPCAKES - NAKED DIGEST
From digest.nakedfoods.com.au
COCONUT RASPBERRY CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE …
From thecupcakedailyblog.com
KETO COCONUT RASPBERRY CUPCAKES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
COCONUT CUPCAKES WITH RASPBERRY FILLING - COOKIE DOUGH AND …
From cookiedoughandovenmitt.com
COCONUT AND RASPBERRY CUPCAKES - THERMOMIX USA
From cookidoo.thermomix.com
EASY RASPBERRY CUPCAKES (VEGAN + GLUTEN FREE!) | THE BANANA …
From thebananadiaries.com
COCONUT CREAM RASPBERRY FILLED CUPCAKES | WHAT'S COOKIN' ITALIAN …
From whatscookinitalianstylecuisine.com
RASPBERRY COCONUT CUPCAKES - SPICE ISLANDS
From spiceislands.com
COCONUT CUPCAKES WITH RASPBERRY APPLE SYRUP - FAMILY-FRIENDS-FOOD
From family-friends-food.com
RASPBERRY CUPCAKES: DELICIOUS, FROM-SCRATCH RECIPE
From chelsweets.com
KETO COCONUT RASPBERRY CUPCAKES | KETO SIZE ME
From ketosizeme.com
COCONUT AND RASPBERRY CUPCAKES (GLUTEN FREE) - CRAFT WITH …
From craftwithcartwright.co.uk
KETOGENIC RASPBERRY COCONUT CUPCAKES - ALL NUTRITIOUS
From allnutritious.com
COCONUT AND RASPBERRY CUPCAKES RECIPE - WEBETUTORIAL
From webetutorial.com
RASPBERRY COCONUT CUPCAKES - GINGER SNAPS BAKING AFFAIRS
From gingersnapsbakingaffairs.com
COCONUT AND RASPBERRY CAKE - SUGAR SALT MAGIC
From sugarsaltmagic.com
RASPBERRY & COCONUT CUPCAKES - FRIENDLY LITTLE KITCHEN
From friendlylittlekitchen.com
COCONUT AND RASPBERRY CUPCAKES DECORATED WITH COCONUT MACAROONS
From en.petitchef.com
RECIPE | RASPBERRY AND COCONUT CUPCAKES | ART AND SOUL
From clairehuston.co.uk
RASPBERRY COCONUT CUPCAKES - YUM GOGGLE
From yumgoggle.com
RASPBERRY COCONUT ZINGER CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
RASPBERRY COCONUT MUFFINS - TASTES OF LIZZY T
From tastesoflizzyt.com
RASPBERRY COCONUT CUPCAKES - LIVINLIFEFORGIVEN.COM
From livinlifeforgiven.com
RASPBERRY-COCONUT SQUARES | RICARDO
From ricardocuisine.com
PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY) - SWEETEST MENU
From sweetestmenu.com
RASPBERRY VANILLA CUPCAKES WITH COCONUT CREAM FROSTING [VEGAN]
From onegreenplanet.org
RANDOM RECIPE IDEA FOR DINNER | COCONUT--RASPBERRY-CUPCAKES …
From reciperoulette.tv
VEGAN LEMON COCONUT CUPCAKES WITH COCONUT RASPBERRY FROSTING
From parsnipsandpastries.com
RASPBERRY CUPCAKES – BOTANICAL INGREDIENTS LTD
From botanicalingredients.com
PINEAPPLE COCONUT CUPCAKES - ISLAND BAKES
From island-bakes.com
VEGAN RASPBERRY COCONUT CUPCAKES — YOUR VEGAN HOME
From yourveganhome.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #cupcakes #desserts #fruit #cakes #nuts #dietary #low-sodium #low-in-something #coconut
You'll also love