A good friend of mine had a birthday recently and - as I am a strong believer that every birthday should feature lashings of cake - I decided it was utterly, completely, 110% necessary to whip up something sweet and pretty. I landed on the idea of coconut cupcakes with a tasty secret - little jammy raspberry centres. It's not difficult to give your cupcakes a surprise middle, and it's a real crowd pleaser move. I'm happy to say they went down a treat.*
Coconut Raspberry Cupcakes with a Jammy Centre
To make a large batch of cupcakes (around 18)
Weigh 4 large eggs in their shells, then use the same amount of:
- plain flour
- caster sugar
- unsalted butter, room temperature
50g dessicated coconut
3 level tsps baking powder
1/4 tsp salt
1/2 tsp vanilla extract
1 tbsp milk
good raspberry jam (a few tbsps)
optional: pink food colouring, to desired strength
100g unsalted butter, room temperature
200g icing sugar
50g dessicated coconut
optional: coloured sprinkles
- Pre-heat oven to 180oC/160oC fan assisted.
- In a large bowl, cream together the butter and sugar (i.e. mix the hell out of them until well-combined and light in colour).
- In a separate bowl, sift together the flour, baking powder and salt.
- Add the eggs into the butter/sugar mixture one at a time. Each time you add an egg, add a spoonful of the flour mixture as well (to stop the mixture curdling).
- With the last egg, add in the vanilla extract (and food colouring if using). Mix until combined, but don't go to town on it. Over working a batter can make your cakes tough.
- Spoon mixture into cupcake cases and bake for 15-20 minutes, until light golden brown and springy to the touch. Transfer cakes to baking rack to cool.
- When cooled, using an apple corer and a twisting motion, remove about an inch of the middle of a cupcake. Cut this piece in half and discard the bottom half (into your mouth). Spoon a small amount of jam into the hole, and pop the little cake stopper back in. Repeat with each cupcake.
- To make the buttercream, beat together the butter and icing sugar well. Like, real well. Use a knife to apply the buttercream to the cupcakes.
- Pour some dessicated coconut on a plate (and mix in some coloured sprinkles if you're using them). Press the top of each cupcake into the coconut, rolling around to cover all of the buttercream.
- Eat your pretty pretty coconutty cupcakes.
*Author's note: I don't think any of my IRL friends really read this blog, but just in case - Duncan 'coconut tastes like shit' Palmer - this one's for you.
More cupcake recipes:
Amaretto Sour Cupcakes
Lemon Poppy Seed Drizzle Cupcakes
Zesty Lemon Cupcakes with Orange Buttercream Frosting