Delicious Raspberry Vanilla Coconut Cupcakes
Yummy! This recipe 120% to my taste. I really, really love the combination of raspberries, coconut and vanilla. These Raspberry-Vanilla-Coconut cupcakes made it finally onto my blog yet. Sooooo many of you asked for it! So there you have it, have fun baking!
Delicious Raspberry Vanilla Coconut Cupcakes
Rated 5.0 stars by 1 users
Servings
12
Prep Time
40 minutes
Cook Time
25 minutes
The cupcakes are made from a batter made with coconut and raspberries. The raspberries sink into the batter and when you bite into them, they will be a wonderful surprise. The cupcakes are topped with a very delicious vanilla buttercream. So that the whole thing looks good, we put a raspberry on top of our cupcakes.
Ingredients
-
2 eggs
- ½ + ¼ cup (150 g) sugar
-
½ cup (100 g) butter, room temperature, in pieces
- ½ cup (120 g) coconut milk
- 1 cup (50 g) grated coconut flakes
- 2 cup (250 g) flour
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1 tbsp baking powder
- 1 pinch of salt
- 2 cup (200 g) raspberries, fresh or frozen, defrosted
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2 cups (400 g) milk
- 2 egg yolks
- ½ cup (50 g) of sugar
- 1 pinch of salt
- ¼ cup (30 g) cornstarch
- ½ vanilla bean, just the pulp
- 1 cup (200 g) butter, room temperature, in pieces
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Aluminum Baking Sheet with Stainless Steel Cooling Rack Set with Exclusive Silicone Feet
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4-Piece Angled Liquid Measuring Cups Set - Mini Oz, 1, 2 and 4 Plastic Measuring Cup Sizes
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Batter Dispenser
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White Cupcake Liners Standard Size
Muffins
Topping
KPKitchen Baking Tools Used in This Recipe
Directions
Muffins
Preheat the oven to 350 °F (180°C). Line a muffin tin with paper liners or simply use our KPKitchen Silicone Muffin Pans.
Place eggs, sugar, and butter in a mixing bowl and whisk until combined.
Lay aside 12 raspberries for decoration. Pour one-third with our KPKitchen Batter Dispenser of the batter into the prepared muffin tin on your KPKitchen Baking Sheet. Fill in the remaining raspberries on top, pour the remaining batter on top and bake the muffins for 25-30 minutes. Allow the muffins to cool completely in the tin on your KPKitchen Cooling Rack. During this time, prepare the topping.
Topping
Mix milk, egg yolk, sugar, salt, cornstarch, and vanilla pulp in a mixing bowl and put the mixture in a pot, and bring it to boil. Transfer pudding to a bowl, cover with heat-resistant plastic wrap so that the foil is directly on top of the pudding, and allow the pudding to cool completely at room temperature.
Tipp: The pudding and the butter for the cream must be approximately the same temperature so that the cream is even. The butter must not be too soft. The cream is perfect when it's thick enough to pipe onto the muffins with a piping bag.
In a medium-sized mixing bowl, add your butter. Using an electric hand mixer, beat until fully incorporated and smooth.
Then continue mixing for approximately 7 min while adding the pudding tablespoon by tablespoon. Continue mixing until smooth.
Fill the finished buttercream into a piping bag, take the cooled muffins out of the mold, pipe the cream onto the muffins, decorate each with a raspberry, and serve.
Tip: If your cream is too runny, put it in the fridge for a while and check if it has a good consistency