These little beauties were made for my Sister's Birthday. They are a coconut cupcake filled with raspberry and then topped with buttercream and a royal icing flower. I should have used more raspberry filling to give a bigger burst of flavor but they were still very delicious and enjoyed by my Sister and all of her co-workers.
For these I used Vanilla Cupcakes but added Coconut to the batter and then filled with Raspberry filling.
Cupcakes:
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
- 1/2 cup sweetened, flaked coconut
One Recipe Raspberry Filling or Jam
Directions:
Preheat oven to 350 degrees F.
Line 2 muffin-tins
with cupcake papers.
In a small bowl, combine the flours. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter
until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes.
Add the eggs, one at a time, beating well after each addition. Add the
dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated
but do not over beat. Using a rubber spatula, scrape down the batter
in the bowl to make sure the ingredients are well blended. Carefully spoon the
batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25
minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool
completely on a wire rack before icing.
Fill decorators bag with raspberry filling or jam and using a filler tip or large star tip, pick up cupcake, push tip halfway into the center of the cupcake and slowing squeeze while removing the tip. When cupcakes are filled, frost with your favorite buttercream.
