Today's recipe is now one of my favorites! I hadn't planned to do it at all like this, I just found some beautiful raspberries at the market and I couldn't resist buying them. I tweaked a little bit one of my favorite cupcake recipes and this came out!
Don't they look amazing? And I can promise you they tasted amazing as well! I brought them as a dessert for lunch with some friends and we simply had to eat two each. Afterwards, when I took the photos of the remaining ones, I had to give them away to my neighbors so I did not have the temptation to scarf them all!
They are dangerous, mind you... The cupcake itself is so fluffy, not heavy at all. The raspberries inside give them a great touch of acidity amongst the sweetness of the cake and the coconut. And the cream cheese frosting is so fresh and light... I could probably sing the greatness of this cupcake all day, really.
Here's the recipe. I should warn you, you will want to eat them as soon you take out of the oven- they smell deliciously. Just wait. The frosting needs for them to be completely cooled down, otherwise it will melt. I promise it will be worth it!
Raspberry Coconut Cupcakes with Cream Cheese Frosting
yields 12 cupcakes
- 60ml mild olive oil
- 160g granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 2 Tbs shredded coconut
- 125ml milk
- 1 tsp lemon juice
- 160g flour
- ½ tsp baking soda
- 1 tsp white vinegar
- 100g fresh raspberries
- 100g cream cheese (like Philadelphia)
- 50g granulated sugar
- ½ tsp vanilla extract
- 200ml heavy cream, very cold
- shredded coconut
- 12 raspberries
- Pre heat the oven at 170ºC (338ºF). Prepare the cupcake molds, lining them with cupcake capsules.
- Mix the milk and lemon juice in order to make buttermilk. Let it sit for 5 minutes.
- In a medium sized bowl, beat the oil and sugar until blended. Add the egg, vanilla and coconut until well incorporated.
- Add half of the flour beating until it's completely incorporated. Add the buttermilk. Add the rest of the flour and mix well.
- In a small glass, mix vinegar and baking soda and, when the mixture starts creating bubbles, add it to the batter.
- Add the raspberries in the batter and stir manually with a spoon.
- Pour the batter into the cupcake molds, up to 1/3 of their capacity.
- Bake for 30 minutes (up until a toothpick inserted in its centre comes out clean).
- Let them cool down for 10 minutes before unmolding.
- Beat cream cheese, sugar and vanilla until smooth. Add the heavy cream and whisk up to whip the cream.
- Put a spoonful of the frosting on top of all the (cooled) cupcakes.
- Fill up a small bowl with shredded coconut and dip each cupcake in it, coating the frosting with coconut.
- Put a raspberry on top of each cupcake.
Keep them in the fridge!
I hope you liked them! Here is the pdf with the recipe for you to download: