Raspberry Coconut Cupcakes

• Vegetarian

• Refrigerated

  • 2 Eggs

• Condiments

  • 10 tbsp Raspberry jam

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Almond extract
  • 1 1/2 tsp Baking powder
  • 2 1/2 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 cup Sugar
  • 1/2 tsp Vanilla extract

• Nuts & Seeds

  • 4 oz Coconut, sweetened
  • 1/2 cup Coconut, toasted sweetened
  • 1/2 tsp Coconut extract

• Dairy

  • 1 1/2 cup Butter
  • 1 cup Buttermilk

Found on tasteandtellblog.com

Description

Ingredients

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup sugar
• ½ cup butter, at room temperature
• 2 eggs
• ½ teaspoon coconut extract
• ½ teaspoon almond extract
• ½ teaspoon vanilla extract
• 1 cup buttermilk
• 4 oz shredded, sweetened coconut
• 6 tablespoons raspberry jam
• 1 cup butter, at room temperature
• 2½ cups powdered sugar
• ¼ teaspoon salt
• ¼ cup raspberry jam
• ½ cup toasted shredded, sweetened coconut

Directions

• Preheat the oven to 350F. Line 18 regular muffin cups with paper liners.
• In a medium bowl, mix the flour, baking powder and salt; set aside. In a large bowl, beat the sugar and the butter with an electric mixer on medium speed. Add the eggs, 1 at a time, beating well after each addition. Beat in the extracts. On low sped, alternately add the ⅓ of the flour mixture, ½ of the buttermilk, another ⅓ of the flour, the remaining buttermilk and then the remaining flour, beating just until blended. Stir in the coconut.
• Divide batter evenly among muffin cups, filling each about ⅔ full.
• Bake for 16 to 18 minutes, or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes; remove to a cooling rack to cool completely.
• Once cool, use a sharp knife to cut a cone out of the center of each cupcake, reserving the cut out piece. Fill the center with 1 teaspoon of jam. Replace the cut out piece of the cupcake. Repeat with the remaining cupcakes.
• In the bowl of a stand mixer, beat the butter until light and fluffy, 2-3 minutes. With the mixer on low, add the powdered sugar, ½ cup at a time, mixing until incorporated. Beat in the salt, then turn the mixer to medium-high and beat until light and fluffy, another 2-3 minutes. Add the jam and beat until combined. The buttercream should be light, creamy and smooth.
• Pipe the frosting onto the cupcakes. Top with the toasted coconut.