COCONUT RASPBERRY SWIRL CUPCAKES
These sound, look and taste delicious. I have been researching and trying new cupcake recipes-I'm putting together a cookbook here on JAP! Well, these were keepers! They taste as good as they look!! Give them a try this summer!
Provided by Amy Alusa
Categories Cakes
Time 1h10m
Number Of Ingredients 24
Steps:
- 1. Make the Cupcakes:
- 2. 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, almond and coconut extracts and mix well.
- 3. 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.
- 4. 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.
- 5. Make the frosting:
- 6. 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.
- 7. For Raspberry Filling:
- 8. Add the cornstarch to the water and stir so it melts. Then add everything into a medium size pot and bring to a boil until thickens. Use a whisk to mix the berries up. Let it simmer for 15 minutes stirring often. Strain the mixture through a sieve.
- 9. Make a hole in the top of the cupcake and then fill with raspberry filling. Add 2 tablespoons of the berry sauce to the frosting. Do not stir! Just add it to the piping bag and pipe. The frosting will come out with a nice raspberry swirl!
- 10. Recipe and photo from: http://sugarandcharm.com/2013/03/coconut-raspberry-swirl-cupcakes.html/
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[email protected]I can't wait to try these cupcakes! They look so delicious.
LOKI LOKI2
[email protected]These cupcakes are a great way to use up leftover coconut and raspberries.
sean oakley
[email protected]I love the way these cupcakes look! The coconut and raspberry swirl is so festive.
Shiraz Khan
[email protected]These cupcakes are perfect for any occasion! I've made them for birthdays, bake sales, and even just for a snack.
David Castillo
[email protected]I had some trouble getting the cupcakes to rise properly. I think I may have overmixed the batter.
Krimo Kh
[email protected]These cupcakes were a little too sweet for my taste, but they were still very good. I would recommend using less sugar next time.
Kudakwashe Mushambi
[email protected]I'm not a big fan of coconut, but I really enjoyed these cupcakes. The raspberry swirl helped to balance out the coconut flavor.
Taimoor Ali
[email protected]These cupcakes are so pretty and delicious! I love the way the coconut and raspberry flavors complement each other.
Rebecca Awanor
[email protected]I made these cupcakes for a bake sale and they sold out in minutes! Everyone loved the combination of coconut and raspberry. They were also very easy to make, which is always a bonus.
Romantic_vibes
[email protected]These coconut raspberry swirl cupcakes were a hit at my daughter's birthday party! They were moist and fluffy, with just the right amount of sweetness. The raspberry swirl added a beautiful pop of color and flavor. I will definitely be making these a