What is a good recipe for rasberry and coconut muffins?

Question

What is a good recipe for rasberry and coconut muffins?

Answer 1

Coconut Cupcakes

3/4 pound (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs at room temperature

1 1/2 teaspoons pure vanilla extract

1 1/2 teaspoons pure almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

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Raspberry Cream Cupcakes

1 (18.25-ounce) box white cake mix (recommended: Duncan Hines Moist Deluxe)

1 1/3 cups water

3 large eggs whites

2 tablespoons unsalted butter, melted

2 teaspoons almond extract

2 teaspoons vanilla extract

2 (6-ounce) containers fresh raspberries, cut in half or 1 (16-ounce) container fresh strawberries, coarsely chopped

1 cup heavy whipping cream

1/3 cup powdered sugar, plus additional for dusting

Line 18 muffin cups with muffin papers. Preheat the oven to 350 degrees F.

Using an electric mixer, beat the cake mix, water, egg whites, melted butter, almond extract, and vanilla extract in a large bowl for 2 minutes, or until the batter is well blended. Using about 1/3 cup of batter for each cupcake, spoon the batter into the prepared muffin cups.

Bake the cupcakes until they are very pale golden on top, about 15 minutes. Cool the cupcakes completely on a cooling rack.

Using a fork, coarsely mash 1 1/2 containers of raspberries in a medium bowl. Beat the cream and 1/3 cup of powdered sugar in a large bowl until firm peaks form. Fold the mashed raspberries into the whipped cream.

Remove the muffin papers from the cupcakes and cut the tops off of each cupcake. Spoon the raspberry whipped cream atop the cupcake bottoms. Place the cupcake tops on the cupcakes. Dust with more powdered sugar and serve with the remaining berries

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Raspberry Coconut Muffins

(12 servings)

    * 2 cup flour

    * 1 cup sugar

    * 1 egg

    * 1/3 cup raspberry preserves

    * 1 cup flaked sweetened coconut

    * 1 teaspoon baking soda

    * 1/4 teaspoon salt

    * grated zest of 1 orange

    * 1/2 cup currants

    * 1 cup buttermilk

    * 1/2 cup oil

Sift together the flour, sugar, baking soda, salt, zest and currants in bowl. In another bowl, whisk together the buttermilk, oil and egg. Add the wet ingredients to the dry and well. Let batter rest 15 minutes.

Divide among 12 paper-lined muffin cups. Place 1/2 teaspoon preserves in center of each muffin. Use spoon to push down into centers. Spread scant 1 teaspoon preserves over each muffin. Sprinkle with coconut, dividing evenly. Bake at 375 degrees until toothpick inserted in center comes out clean, about 20 minutes.