Coconut Blizzard Cupcakes |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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I found these cupcakes in a Family Life magazine. They are kind of like a Hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut. Ingredients:
6 tablespoons unsalted butter, melted |
1/2 cup milk |
1 large egg |
1/2 cup sugar |
1 teaspoon coconut extract |
1/2 teaspoon vanilla extract |
1 cup all-purpose flour |
1/2 teaspoon baking powder |
1/2 teaspoon baking soda |
1/4 teaspoon salt |
10 teaspoons seedless raspberry jam |
4 tablespoons unsalted butter, at room temperature |
2 cups sifted powdered sugar |
3 tablespoons heavy cream |
1 teaspoon vanilla extract |
1 pinch salt |
1 cup sweetened flaked coconut |
Directions:
1. Preheat oven to 350°F.
2. In a large bowl mix butter, milk, egg, sugar and extracts.
3. In another bowl, stir together the flour, baking powder, baking soda and salt.
4. Stir flour mixture into the butter mixture.
5. Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
6. Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
7. Bake for 20 minutes, or until done with toothpick test.
8. Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
9. Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
10. Add vanilla and mix well.
11. Spread icing on top of cooled cupcakes.
12. Immediately dip cupcake top in bowl of coconut, covering the frosting.
13. Refrigerate until time to eat.
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