Dawn V’s Raspberry & Coconut Cupcakes
Coconut is not a nut but a fruit, and it is botanically classified as a drupe.
This is vegetarian recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.
Dawn V’s Raspberry & Coconut Cupcakes
Ingredients
Instructions
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Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
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In a bowl, whisk together the flour, baking powder, and salt.
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In a separate bowl, cream together the butter and sugar until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract.
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Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
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Divide the batter evenly among the cupcake liners.
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Press a raspberry into the center of each cupcake and sprinkle shredded coconut on top.
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Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
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Allow the cupcakes to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
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In a small bowl, mix powdered sugar and lemon juice to make the glaze.
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Drizzle the glaze over the cooled cupcakes.
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Enjoy your delicious Raspberry & Coconut Cupcakes!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 35g12%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
