Tuesday, February 24, 2015

Coconut Raspberry Cupcakes

I have not made cupcakes since my nephews wedding.  I volunteered to bring something sweet to a meeting for all the managers in the district for the company I work for.  Through a process of elimination...I went for these coconut cupcakes. I found a recipe for both the cupcakes and frosting and went at it!   The recipe I found paired lemon curd and vanilla whipped cream with the coconut cupcakes and as good as that sounds I wanted to pair it with raspberries instead.  So I did!  I filled them with raspberry jam and topped them with a pretty fresh raspberry.

The cupcake recipe was quick and easy and came out very moist with a beautiful crumb.  I really like the addition of vanilla bean in them.

So pretty!  These would be a lovely Easter dessert.

The buttercream had butter (of course), coconut milk and confectioner sugar with vanilla and coconut extract.  It whipped up light and fluffy and compliments the cupcake perfectly.

This recipe is a keeper!  Going to add it to my cupcake favorites!

Coconut Raspberry Cupcakes
adapted from Cooking for Keeps
Coconut Cupcakes with Lemon Curd, Vanilla Whipped Cream and Toasted Coconut

makes approximately 16 cupcakes

2 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 sticks softened butter
1 1/2 cups sugar
Seeds of one vanilla bean
3/4 cups plus 1/8 cup coconut milk
1 egg
4 egg whites
1 cup shredded, sweetened coconut
raspberry jam
fresh raspberries

1. Preheat oven to 350 degrees and line a regular muffin tin with liners.
2. Sift flour, baking powder and salt in a medium bowl.  Set aside.
3. Cream butter an sugar in the bottom of a stand mixer until creamy, about 2 minutes.  Add vanilla bean.  Mix until combined.  Add egg yolk, mix until combined.
4. With the mixer on low, add in the flour and coconut milk alternating each in three batches beginning and ending with the flour.
5. In a separate bowl, with a hand mixer, beat the egg whites until medium stiff peaks form.
6. Fold the coconut in the batter until combined
7. Fold in the egg whites carefully being sure not to deflate.
8. Fill liners 3/4 full and bake for 25-25 minutes turning cupcakes halfway through. They are done when a wooden skewer comes out with a few crumbs attached.

adapted from Paula Deen
this made more than enough frosting, I had leftovers

9 ounces of coconut milk
2 cups, (4 sticks) unsalted butter, room temp
1.5 pounds (about 5 3/4 cups) confectioners sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract

1. Place the coconut milk into a medium saucepan with high sides.  Over medium heat, bring the coconut milk to a boil, stirring occasionally.  Turn the heat down to medium-low and reduce the coconut milk for about 20 minutes.  Turn the burner off and allow the milk to cool completely.  Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and reduced cooled coconut milk on medium-high speed for about 5 minutes. 
3. Turn mixer down to low speed and gradually add in the confectioners sugar until it is completely incorporated.  Add the extracts and mix until incorporated.  Turn off the mixer and check the buttercream for taste and texture.  Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.


1. Cut out a small circle in the center of the cupcake and fill with raspberry jam replace the cake on top of the jam.  
2. Pipe the frosting onto the cooled and filled cupcakes as desired.
3. Sprinkle with coconut and top with a red raspberry.

Sunday, February 1, 2015

Toffee Coffee Cake Surprise: Baked Sunday Mornings

Here we go again, the Baked group is baking a coffee cake this week.  
It was an odd way to make it...anyway, I thought so...you took the butter, sugars, flour and vanilla and put it in your mixer and mixed it until it resembled sand, then added the eggs and sour cream.   

 My batter was very thick but I went ahead with it anyway...I greased the pan really well and layered in the batter and the filling. It looked really good. I got it out of the oven, It still looked great so I let it sit for 30 minutes then ran a knife around it to loosen it, as instructed. 

 I flipped the bundt pan over and only 2/3rds of the cake came out.  
I dug out the remainder of the cake and patched it up the
 best I could but it was not a pretty sight. 

 so sad

Yeah, I got a surprise alright! 
it was drizzle time! 

Instead of just dusting it with powdered sugar,  
 I made a brown sugar glaze and drizzled it with that then melted some chocolate and gave it another drizzle.

It made it look a whole lot better!  

I also took the time to make the toffee no surprises there!  

Turned out nice

The cake? Well, it tasted good... it was nice and moist with a rich caramel flavor.  I cut a few pieces and wrapped up the rest and put it in the freezer to use for later...hopefully it freezes well! 

Until next time...
Hopefully the other bakers had better luck! You can check it out here.

Next up is Cherry Almond Crisp!  
Now that sounds like my kind of recipe!