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
COCONUT CUPCAKES
Provided by Ina Garten
Categories dessert
Time 2h5m
Yield 18 to 20 cupcakes
Number Of Ingredients 16
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle with the remaining 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
COCONUT AND RASPBERRY CUPCAKES
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
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
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