Coconut Raspberry Cupcakes Recipes

RASPBERRY COCONUT CUPCAKES

Steps:

• Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
• In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the 1/3 of the flour mixture, 1/2 of the buttermilk, another 1/3 of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
• Divide batter evenly among muffin cups, filling each about 2/3 full.
• Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
• Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
• In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, 1/2 cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
• Pipe the frosting onto the cupcakes. Top with the toasted coconut.

RASPBERRY COCONUT CUPCAKES

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!

COCONUT RASPBERRY BARS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine flour and baking powder; gradually beat into creamed mixture. Stir in 1-1/4 cups coconut and walnuts. , Press 3/4 of the dough into a greased 13x9-in. baking pan. Spread with preserves. Sprinkle with chips and remaining 3/4 cup coconut. Crumble remaining dough over the top; press lightly. , Bake until golden brown, 30-35 minutes. Cool in pan on a wire rack. Cut into bars.

COCONUT & RASPBERRY CUPCAKES

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.