I’ve been wanting to try Ina’s incredible Coconut Cupcake recipe for awhile. I added a little twist and made them Coconut Raspberry Swirl Cupcakes adding a fresh raspberry filling inside and a few tablespoons to the frosting to give it a swirl. These are a great spring dessert and perfect for an Easter celebration! Oh and I picked up those adorable floral liners from the Dollar Tree! Read more for the raspberry filling recipe…
I used this recipe to make the cupcakes. I added a teaspoon of coconut extract to the batter to give it an extra coconut boost.
2 cups fresh raspberries
1 cup water
1 tablespoon cornstarch
1/4 to 1/2 cup sugar depending on how sweet you want it. You can start with a 1/4 cup and then add more if you need.
Add the cornstarch to the water and stir so it melts. Then add everything into a medium size pot and bring to a boil until thickens. Use a whisk to mix the berries up. Let it simmer for 15 minutes stirring often. Strain the mixture through a sieve.
Make a hole in the top of the cupcake and then fill with raspberry filling. Add 2 tablespoons of the berry sauce to the frosting. Do not stir! Just add it to the piping bag and pipe. The frosting will come out with a nice raspberry swirl!