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 & 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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