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!
prep time
45 Min
cook time
25 Min
method
Bake
yield
Makes about 13-14
Ingredients
- FOR THE CAKE:
- 3/4 pound (3 sticks or 1 1/2 cups) unsalted butter
- 2 cups granulated sugar
- 5 - extra large eggs, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 1 teaspoon coconut extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces coconut, sweetened, shredded
- FOR THE FROSTING:
- 1 pound cream cheese (16 oz), room temperature
- 3/4 pound (3 sticks or 1 1/2 cups) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds powdered sugar, sifted
- FOR RASPBERRY FILLING
- 2 cups fresh raspberries
- 1 cup water
- 1 tablespoon cornstarch
- 1/4-1/2 cup granulated sugar (depending on how sweet you want it)
How To Make coconut raspberry swirl cupcakes
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Step 1Make the Cupcakes:
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Step 2Preheat 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.
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Step 3In 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.
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Step 4Line 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.
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Step 5Make the frosting:
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Step 6Meanwhile, 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.
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Step 7For Raspberry Filling:
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Step 8Add 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.
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Step 9Make 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!
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Step 10Recipe and photo from: http://sugarandcharm.com/2013/03/coconut-raspberry-swirl-cupcakes.html/
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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