09 June 2010

Raspberry Filled cupcakes with coconut cream cheese frosting

Since passing, I've been a bit uninspired about posting. I went out to eat a bunch to celebrate (Estancia, 24 Diner, and Chinatown Mopac to name a few) and didn't cook much for a few days. Then yesterday, for whatever reason, I got inspired and made gnocchi with pasta sauce made with basil from my garden. And then I got invited to a cheese tasting party today and decided to make a dessert to bring and came up with raspberry filled cupcakes with coconut cream cheese frosting.

White cupcakes (from Baked)
2 1/2 c cake flour
3/4 c AP Flour
3/4 t kosher salt
1 T baking powder
1 t baking soda

1 stick butter, softened
1/2 c shortening
1 3/4 c sugar
1 T vanilla extract
1 egg + 1 yolk
1 1/2 c cold water

1/4 t cream of tartar
3 egg whites

preheat oven to 325 F. In a large bowl whisk together flours, salt, baking powder, and baking soda. Set aside. Cream together the butter, shortening, and sugar. Add in the vanilla and egg+yolk and combine. Alternate in the flour mixture and the water. In a separate bowl (that is SUPER clean), whisk the egg whites and cream of tartar until soft peaks form. Be sure to not get *any* yolk into this because it won't turn out at all. Fold in the egg whites to the rest of the batter. Bake for 20-30 minutes or until a toothpick comes out clean. I can't really give a better time estimate because my oven is horrible and some of the cupcakes had to be taken out at 20 minutes and some of them had to be taken out at 30.

Raspberry filling
2 c fresh raspberries (although you could use frozen, but it's what I had on hand)
1 T orange juice
1/3 c sugar
1.5 T corn starch

bring all ingredients to a boil, stirring and smashing the raspberries until thickened. Allow to cool.

Cream cheese frosting
8 oz cream cheese
5 T butter, softened
2 t vanilla extract
1 1/2 c powdered sugar

beat the cream cheese, butter, and vanilla together until well combined. Add in the powdered sugar in thirds.

To assemble:

cut a cone out of the top of each cupcake and shave off the bottom part so that you have a flat disk and a cupcake with a hole in it. Spoon in some of the raspberry filling, top with the cupcake disk and then cover in the cream cheese frosting. It's easier if the frosting is at room temp so it spreads well. Top with grated, sweetened coconut and enjoy. :)

1 comment:

Randi said...

sounds lovely!