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
More about "raspberry coconut cupcakes recipes"
RASPBERRY CUPCAKES: DELICIOUS, FROM-SCRATCH RECIPE
From chelsweets.com
RASPBERRY CUPCAKES - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
50 BEST SPRING CUPCAKES & CAKES - RECIPES FOR SPRING …
From delish.com
KETO COCONUT RASPBERRY CUPCAKES - DIVALICIOUS RECIPES
From divaliciousrecipes.com
KETOGENIC RASPBERRY COCONUT CUPCAKES - ALL NUTRITIOUS
From allnutritious.com
VEGAN RASPBERRY COCONUT CUPCAKES — YOUR VEGAN HOME
From yourveganhome.com
WWW.MARTHASTEWART.COM
From marthastewart.com
RASPBERRY COCONUT ZINGER CUPCAKES - LADY BEHIND THE CURTAIN
From ladybehindthecurtain.com
COCONUT RASPBERRY CUPCAKES - CUPCAKE DAILY BLOG - BEST CUPCAKE …
From thecupcakedailyblog.com
RASPBERRY COCONUT CUPCAKES - FOOD DUCHESS
From foodduchess.com
COCONUT CUPCAKES WITH RASPBERRY FILLING - COOKIE DOUGH AND …
From cookiedoughandovenmitt.com
RASPBERRY AND COCONUT CUPCAKES - LOVE SWAH
From loveswah.com
RASPBERRY COCONUT CAKE - THE ITSY-BITSY KITCHEN
From itsybitsykitchen.com
RASPBERRY COCONUT CUPCAKES - SPICE ISLANDS
From spiceislands.com
RASPBERRY COCONUT CUPCAKES RECIPE | AUSTRALIA'S BEST RECIPES
From bestrecipes.com.au
44 BEST EASTER RECIPES - LE CHEF'S WIFE
From lechefswife.com
RECIPE | RASPBERRY AND COCONUT CUPCAKES | ART AND SOUL
From clairehuston.co.uk
RASPBERRY COCONUT CUPCAKES - CRISCO
From crisco.com
31 BEST EGG WHITE RECIPES TO USE LEFTOVER WHITES
From allnutritious.com
RASPBERRY COCONUT CUPCAKES - GINGER SNAPS BAKING AFFAIRS
From gingersnapsbakingaffairs.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 »
You'll also love