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Ingredients

unsalted butter: 6 Tbl (melted)
2% milk: 1/2 cup
eggs: 1 (large)
granulated sugar: 1/2 cup
coconut extract: 1 tsp
vanilla extract: 1/2 tsp
all-purpose flour (unsifted): 1 cup
baking powder: 1/2 tsp
baking soda: 1/2 tsp
salt: 1/4 tsp
seedless raspberry jam: 10 tsp
unsalted butter: 4 Tbl (at room temperature)
powdered sugar (sifted): 2 cups
heavy whipping cream (fluid): 3 Tbl
vanilla extract: 1 tsp
salt: 1 dash
sweetened flaked coconut meat: 1 cup

Coconut Blizzard Cupcakes

Credit: Food.com

User rating:

  • Prep Time
    15 min
  • Cook Time
    20 min
  • Servings
    11 serving(s)

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  1. Preheat oven to 350°F.
  2. In a large bowl mix butter, milk, egg, sugar and extracts.
  3. In another bowl, stir together the flour, baking powder, baking soda and salt.
  4. Stir flour mixture into the butter mixture.
  5. Divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
  6. Drop a teaspoon of jam in the center of each cupcake (The jam will sink as the cupcake bakes).
  7. Bake for 20 minutes, or until done with toothpick test.
  8. Let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
  9. Meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
  10. Add vanilla and mix well.
  11. Spread icing on top of cooled cupcakes.
  12. Immediately dip cupcake top in bowl of coconut, covering the frosting.
  13. Refrigerate until time to eat.

What else can I make with these ingredients?

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