Recipe by Chandra
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.
Top Review by Sharlene~W
Refrigerate until ready to eat? We could barely wait for them to cool enough to put the frosting on. These cupcakes are terrific. Makes only 10 (which is a good amount if you don't want 4 kids to "overdose"). They sounded good, but far better than I expected in reality! Highly recommended!
- 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 See How It's Made
- Preheat oven to 350°F.
- In a large bowl mix butter, milk, egg, sugar and extracts.
- In another bowl, stir together the flour, baking powder, baking soda and salt.
- Stir flour mixture into the butter mixture.
- Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
- Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
- Bake for 20 minutes, or until done with toothpick test.
- Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
- Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
- Add vanilla and mix well.
- Spread icing on top of cooled cupcakes.
- Immediately dip cupcake top in bowl of coconut, covering the frosting.
- Refrigerate until time to eat.