*Shameless plug: if you'd like to make a donation, please visit my website (www.the3day.org/goto/2010shelleywestover). Any amount would be GREATLY appreciated... and, if you live close enough, I will bring you a cupcake as a token of thanks! :)
Of course, I had to bake cupcakes for my fellow teammates and once Sam found out that I was going to be giving G&T cupcakes, he wanted me to make some for Route Safety as well. So, this evening I baked Coconut Raspberry Cupcakes that I found at ericksonblog.com.
Now, this recipe was weird in that there were ingredients on the list that weren't in the instructions, there were instructions missing (at least, I'm assuming since if you followed the instructions the cupcakes wouldn't turn out like the picture), and some of the instructions just seemed wrong (for example, the recipe said to bake these cupcakes for 30 minutes... um, no. That would be bad!).
So, I tweaked the recipe a little bit. While they came out great, I will probably make more changes when I make these again (the coconut flavor got lost, I think a buttercream frosting would be better, and more raspberries are needed!).
Here are my pictures:
The directions said to bake these for 30 minutes.
I baked them for 25 and they were still a little bit overdone.
Only the edges were a little crispy; the cake itself still came out really well.
You can see here how the edges burned to the pan slightly.
These look adorable all decorated. I love the powdered sugar-coated raspberries on top.
Also, I made the frosting pink! :)
I learned that the method of dipping the frosted cupcake into a bowl of coconut shavings doesn't work (at least it didn't for me). All of the frosting just fell off of the cupcake and into the bowl of coconut. So I sprinkled the coconut on top. I think they came out well.
Notice the pink wrapper too!
If I had known the dipping wouldn't work, I would have used a decorating tip to apply the frosting.
Now I know...
These really are tasty! There is a raspberry in the cake, I just hadn't found it by this bite.
By the time I did get to the raspberry, the cupcake couldn't 'stand' up and the photo op was ruined.
So, you'll have to trust me that there is a raspberry in the cake itself. :)
Here is the recipe (with my modifications):
Makes 24 cupcakes
INGREDIENTS
Coconut Raspberry Cupcakes
- 5 large egg whites
- 1/2 cup 1% milk
- 1 1/2 tsp pure vanilla extract
- 1 tsp coconut extract
- 3 1/2 cups cake flour
- 2 1/3 cup sugar
- 4 1/2 tsp baking powder
- 1/2 tsp salt
- 2 sticks unsalted butter (8oz.) at warm room temperature
- 1 cup unsweetened coconut milk
- 2 cups fresh, washed, and dried raspberries
Frosting
- 1 lb cream cheese at room temperature
- 3/4 lb (3 sticks) unsalted butter, room temperature
- 1 tsp pure vanilla extract
- 1/2 tsp coconut extract
- 2 cups confectioners’ sugar, sifted
- Red food coloring
Decoration
- 2 1/2 cups sweetened flaked coconut
- 24 fresh washed raspberries
- 1/4 cup sugar
DIRECTIONS
Coconut Raspberry Cupcakes
- Preheat oven to 350F degrees. Line a 24- or two 12-hole muffin tins with paper cupcake cups.
- Put egg whites in a small bowl and whisk slightly.
- Add the 1/2 cup of milk and the vanilla, and whisk to mix thoroughly.
- In a large mixer bowl, combine the 3 cups flour, sugar, baking powder, and salt. With the mixer on low, beat dry ingredients to break up any lumps.
- Add the butter and coconut milk on low speed and beat just to combine. Raise the speed to medium and beat until light and fluffy, about 2 minutes.
- Add the egg white mixture in 2 or 3 additions, scraping the sides of the bowl after each addition.
- Spoon batter into each muffin tin, almost to the top but leaving about a 1/8 inch so the batter does not overflow.
- In a separate bowl, toss the raspberries with the 1/2 cup of cake flour. Place 1 coated raspberry on top of batter for each cupcake (raspberry will sink to the bottom during baking).
- Bake for 30 minutes or until a cake taster inserted in the middle comes out clean.
- Allow the cupcakes to cool in their pans for 10 minutes. Then place them on a wire rack to cool completely.
Frosting and Decorating
- Combine cream cheese, butter, and confectioners’ sugar using a mixer.
- Add vanilla and coconut extract.
- Cream until smooth (add red food coloring to make pink frosting).
- Spread a generous amount on each cupcake.
- Sprinkle shredded coconut on top of cupcakes.
- Toss the 24 remaining raspberries in granulated sugar to coat (*oops... I used confectioners' sugar).
- Top each cupcake with one sugar-coated raspberry.
- Serve to group of fabulous volunteers gathering together to put an end to breast cancer!!! :)
Don't you wish you were on the Crew as well? ;)
*BTW, I'll be doing this again next year (WOOHOO 5th year!) so if you are feeling bummed for missing out, you can join us next summer. :) Just let me know and I'll send you all of the info.
*These cupcakes are 10 points each.
*These cupcakes are 10 points each.
Those are so cute! I'm sure they are delicious, too.
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