Coconut Raspberry Swirl Cupcakes Recipes

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RASPBERRY COCONUT CUPCAKES



Raspberry Coconut Cupcakes image

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

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
1/2 cup butter, at room temperature
2 eggs
1/2 teaspoon coconut extract
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 cup buttermilk
4 oz shredded, sweetened coconut
6 tablespoons raspberry jam
1 cup butter, at room temperature
2 1/2 cups powdered sugar
1/4 teaspoon salt
1/4 cup raspberry jam
1/2 cup toasted shredded, sweetened coconut

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 AND RASPBERRY SWIRL COOKIES



Coconut and Raspberry Swirl Cookies image

Provided by Megan Mitchell

Categories     dessert

Time 1h50m

Yield 18 to 20 cookies

Number Of Ingredients 9

2 sticks (1 cup) unsalted butter, at room temperature
2/3 cup sugar
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 teaspoon fine sea salt
1 cup sweetened shredded coconut
1 cup fresh raspberries

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with parchment.
  • Combine the butter and sugar in a stand mixer fitted with the paddle attachment. Beat on low speed then gradually increase the speed to medium, until lightly and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl.
  • With the machine running on medium speed, add the eggs, one at a time, and beat until thoroughly combined after each addition. Scrape down the sides of the bowl, as necessary. Add the vanilla and almond extracts.
  • Slowly add in the flour and salt with the machine running on low speed and mix until the dough comes together and no streaks of flour remain, about 1 minute. Add the coconut and mix on low speed just until combined, about 30 seconds.
  • Fold in the raspberries with a silicone or rubber spatula. They will begin to break but try not to overwork the dough to keep them intact as much as possible.
  • Scoop the dough with a medium (2-inch) ice cream scoop, flattening the dough against the bowl, and place 6 scoops at least 1 inch apart on the prepared baking sheet.
  • Bake 1 sheet of cookies at a time for 6 minutes then rotate the sheet and continue baking until the bottoms of the cookies are golden brown and the tops have set, 4 to 6 minutes. Remove from the oven and transfer to a wire rack to cool completely. Repeat with the remaining dough.
  • Serve or store in an airtight container for up to 4 days.

RASPBERRY SWIRL CUPCAKES



Raspberry Swirl Cupcakes image

I'm a teenage farm girl who likes cooking and baking. These cupcakes are a favorite of mine.-Christine Sohm, Newton, Ontario

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2 dozen.

Number Of Ingredients 8

1 package white cake mix (regular size)
1/4 cup raspberry pie filling
1/2 cup shortening
1/3 cup 2% milk
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups confectioners' sugar
Fresh raspberries and decorative sprinkles, optional

Steps:

  • Prepare cake batter mix according to package directions for cupcakes. Fill paper-lined muffin cups two-thirds full. Drop 1/2 teaspoon of pie filling in the center of each; cut through batter with a knife to swirl., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a large bowl, beat shortening until fluffy. Add the milk, vanilla, salt; gradually add confectioners' sugar; beat until smooth. Frost cupcakes. Garnish with raspberries and sprinkles if desired.

Nutrition Facts : Calories 230 calories, Fat 10g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (25g sugars, Fiber 0 fiber), Protein 2g protein.

RASPBERRY COCONUT CUPCAKES



Raspberry Coconut Cupcakes image

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

2 cups flour
1-1/2 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup vegetable oil
1 cup sugar
2 eggs
2 tsp. vanilla
1 cup milk
1/2 cup butter, softened
4 oz. PHILADELPHIA Cream Cheese, softened
4 cups powdered sugar
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
1 Tbsp. half-and-half
1/3 cup BAKER'S ANGEL FLAKE Coconut

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

COCONUT & RASPBERRY CUPCAKES



Coconut & raspberry cupcakes image

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

175g self-raising flour
140g caster sugar
50g desiccated coconut
140g butter , softened
½ tsp vanilla extract
2 large eggs
4 tbsp milk
140g raspberry , fresh or frozen
280g icing sugar
85g butter , softened
4 tbsp raspberry coulis, from a bottle or fresh
a little desiccated or shredded coconut , to decorate

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

COCONUT AND RASPBERRY CUPCAKES



Coconut and Raspberry Cupcakes image

These cupcakes are delicious little bites, perfect for little girls tea parties. Even us big girls can't resist them. I prefer to use seedless raspberry preserves in these. Bet you can't eat just one!

Provided by MarieRynr

Categories     Dessert

Time 42m

Yield 32 cakes

Number Of Ingredients 8

4 eggs
2/3 cup sugar
1 1/4 cups all-purpose flour
1 teaspoon baking powder
2/3 cup flaked coconut
1/2 cup unsalted butter, melted
1/4 cup raspberry preserves
icing sugar, for dusting on top of finished cakes

Steps:

  • Preheat oven to 425*F (220*C).
  • Butter 3 cupcake, or mini (1 1/2 to 2 TBS capacity) muffin pans or fit with paper liners.
  • If you do not have enough pans, the cakes can be cooked in batches instead.
  • In a large bowl, whisk the eggs and sugar together until the mixture is thick and pale and forms a ribbon.
  • sift the flour and baking powder together and fold into the egg mixture alternately with the coconut.
  • Fold in the melted butter, cover and then chill in the refrigerator for 25 minutes.
  • Place 2 teaspoons of the batter into the prepared pans, dot 1/2 teaspoon of preserves in the center of each, then top with another 2 teaspoons of batter so that each muffin cup is 3/4 full.
  • Bake for 5 minutes, then reduce the oven temperature to 400*F (200*C) and bakd for a further 5 to 7 minutes, until risen and golden.
  • Turn out onto racks to cool completely.
  • Dust with icing sugar and serve.

Nutrition Facts : Calories 82.9, Fat 4, SaturatedFat 2.5, Cholesterol 34.1, Sodium 25.3, Carbohydrate 10.4, Fiber 0.2, Sugar 6.1, Protein 1.4

RASPBERRY SWIRL DESSERT



Raspberry Swirl Dessert image

This dessert is a little different than the other Raspberry Swirls on here because of the coconut base.

Provided by carolinafan

Categories     Cheesecake

Time 6h30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 (7 ounce) package flaked coconut, toasted (2-2/3 cups)
1/3 cup margarine or 1/3 cup butter, melted
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
1 (1/4 ounce) envelope unflavored gelatin
1/4 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container sour cream
3 tablespoons orange-flavored liqueur
1 cup whipping cream, stiffly whipped

Steps:

  • Combine coconut and margarine; press firmly on bottom and up side of 8- or 9-inch springform pan. Chill.
  • In blender container, blend raspberries until smooth. In small saucepan, combine raspberries and cornstarch; cook and stir until mixture thickens. Cool to room temperature.
  • Meanwhile, in small saucepan, sprinkle gelatin over water; let stand 1 minute.
  • Over low heat; stir until gelatin dissolves; set aside.
  • In large bowl, combine sweetened condensed milk, sour cream, liqueur and gelatin; mix well.
  • Fold in whipped cream. Chill 10 minutes or until mixture mounds slightly.
  • Spread half the gelatin mixture into prepared pan; top with half the raspberry mixture in small amounts.
  • Repeat layering.
  • With table knife or metal spatula; swirl raspberry mixture through gelatin mixture.
  • Chill 6 hours or until set.
  • Remove side of springform pan.
  • Refrigerate leftovers.

Nutrition Facts : Calories 443.4, Fat 29.8, SaturatedFat 17.5, Cholesterol 56.6, Sodium 195.6, Carbohydrate 41, Fiber 2.1, Sugar 36.4, Protein 5.9

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