Coconut Blizzard Cupcakes
- Ready In:
- 35mins
- Ingredients:
- 17
- Yields:
-
10 cupcakes
ingredients
- 88.74 ml unsalted butter, melted
- 118.29 ml milk
- 1 large egg
- 118.29 ml sugar
- 4.92 ml coconut extract
- 2.46 ml vanilla extract
- 236.59 ml all-purpose flour
- 2.46 ml baking powder
- 2.46 ml baking soda
- 1.23 ml salt
- 49.29 ml seedless raspberry jam
-
Icing
- 59.16 ml unsalted butter, at room temperature
- 473.18 ml sifted powdered sugar
- 44.37 ml heavy cream
- 4.92 ml vanilla extract
- 0.25 ml salt
- 236.59 ml sweetened flaked coconut
directions
- 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.
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Reviews
RECIPE SUBMITTED BY
I am a teenager and a novice cook--just learning. I like recipes that are easy to make but tasty.