Eats & DrinksDesserts

coconut raspberry swirl cupcakes

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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.

 

Raspberry Filling
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!

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3 responses to coconut raspberry swirl cupcakes

  1. March 21, 2013

    These are BEAUTIFUL!!! Oh they make me happy just looking at ’em. Can’t wait to try!

  2. March 22, 2013

    These beauties looks perfectly spring-like! I also enjoy the hint of a jam donut about them. Very Cool.

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