COCONUT CUPCAKES WITH RASPBERRY FILLING

Are there any coconut fans out there? I have these fully loaded coconut cupcakes with a freshly made raspberry filling and topped with a coconut frosting. Let’s not forget the toasted coconut flakes on top! They add a pop of toasty color as well as flavor. Then to finish the cupcake off, a fresh raspberry to the top of that beautiful coconut frosting mound.

These pound cake cupcakes have a can of coconut cream in them rather than buttermilk. It gives the cake a nice coconut flavor. I added a touch of coconut extract just to ensure I had enough coconut flavor for my hardcore coconut lovers. I’m always thinking of you!

I love how versatile my pound cake recipe is. When peaches were in season, I was able to make a fresh peach pound cake with the recipe. It turned out so well that I bet I’ll adapt the recipe again when fruits begin to be in season again this year too.

INGREDIENTS
CUPCAKES

• 1 cup butter, room temperature
• 1 3/4 cups granulated sugar
• 3 eggs
• 1 tsp. vanilla extract
• 1 tsp. coconut extract
• 1/2 tsp. salt
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 2 3/4 cups all-purpose flour
• 14 oz. coconut cream

RASPBERRY FILLING

• 3 T. cornstarch
• 1/2 cup granulated sugar
• 6 oz. fresh raspberries
• 1/3 cup water
• FROSTING
• 1 cup butter, room temperature
• 3 + ½ cups powdered sugar
• 4 + ½ T. milk
• 1 tsp. coconut extract

GARNISH

• 24 raspberries
• 1/2 cup toasted coconut

INSTRUCTIONS

1. In a small saucepan, add in the sugar and cornstarch. Whisk until combined.
2. Add in the raspberries and water, whisking until combined.
3. Bring the mixture up to a boil and let boil for 2 - 4 minutes until thickened. Be sure to mash the raspberries with the back of a wooden spoon while it's boiling.
4. ......................................

for full instruction please see : www.yellowblissroad.com

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