In an effort to get out of our snow comas today, the kiddo and I made these Coconut Raspberry Surprise Cupcakes. It was great fun; after our cupcake indulgence, we ran around the house and bounced-off the walls! While the kiddo would have loved to spend the day out in the snow, I just wasn't up for it today. Mid-winter exhaustion has set in, I guess.
Coconut Raspberry Surprise Cupcakes
They are a basic white cake with coconut and a raspberry or two in the middle for a sweet surprise.
2 c all-purpose flour
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp salt
1/2 c shortening or unsalted butter
1.5 c sugar
1 tsp vanilla
5 egg whites
1 1/3 c buttermilk
1/3 c sweetened coconut flakes
24 frozen raspberries tossed in flour
1. Grease your muffin pan or line with cupcake liners; I used Baking Joy spray. Sift dry ingredients together.
2. Mix shortening, sugar, and vanilla until well-combined into course crumbles. Add egg whites one at a time.
3. Mix in buttermilk.
4. Stir in coconut flakes.
5. Fill cupcake pan; then, push two flour-dusted raspberries into the center of each cupcake.
5. Bake at 350 degrees for 22-25 minutes.
For the icing, I actually used Pamela's Vanilla Frosting Mix and colored it pink in celebration of the upcoming romantic holiday. Typically, I would make my own icing, but I had purchased this mix on a whim and it's actually pretty tasty and extremely easy to whip up.
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