Coconut Raspberry Cupcakes with Raspberry Buttercream
1 1/4 cup cake flour
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1/2 cup plain yogurt, at room temperature
1/4 cup whole milk, at room temperature
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
2 large eggs, at room temperature
1 1/2 teaspoon pure vanilla extract
1 cup sweetened, flaked coconut, toasted
1 cup fresh raspberries
2 Sticks Butter
1 cup powdered sugar
1 carton raspberries
1 T granulated sugar (or to taste)
1 T water
1. Preheat the oven to 350°F. Line a standard 12-cup muffin tin with paper liners. In a medium bowl, whisk together the cake flour, the baking powder, and the salt. Stir together the yogurt and the milk. In a large bowl, with an electric mixer on medium speed, beat the butter and the sugar until fluffy, about 4 minutes. Add the eggs, one at a time, then the vanilla. Stir in the coconut and the raspberries. Don’t worry if the raspberries break a bit.
2. Divide the batter evenly between the liners. Bake the cupcakes until a toothpick inserted into the center of one comes out with moist crumbs attached, 16 to 18 minutes. Let cool in the pan for about 5 minutes, then transfer the cupcakes to a rack to cool completely.
3. To prepare the buttercream, cream butter in mixer with paddle attachment, until creamy. Start your raspberries, sugar, and raspberries in a saucepan on medium heat. You can use a potato masher or use an immersion blender (if you have one) to incorporate all the ingredients. Once you have cooked your couli, strain it, to get rid of the seeds. After that add your raspberries to the butter and mix until incorporated. Then add your powdered sugar, and mix at a low speed. I can't tell you how many times, I've had sugar poof up in my face. Now 1 cup is adjustable, depending on the purpose of the frosting. If you think your frosting needs to be thicker, add more powdered sugar. If you think it needs to be thinner, add water or milk.
Cooking and Baking are very personal and change depending on the person, aside from chemical reactions and such. So if you think that a flavor combination would be good, go ahead and try it! You might have just created the best thing since sliced bread. Be creative and adventurous when it comes to food. You won't (for the most part) regret it.
Fortune favors the bold.
My name's Abby. I am a recent Iowa Culinary Institute graduate, current owner of a small online bakery, and personal assistant to a pretty cool realtor. All in all life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!