Coconut Blizzard Cupcakes

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 6 tablespoons unsalted butter, melted
• 1/2 cup milk
• 1 large egg
• 1/2 cup sugar
• 1 teaspoon coconut extract
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 teaspoons seedless raspberry jam
• 4 tablespoons unsalted butter, at room temperature
• 2 cups sifted powdered sugar
• 3 tablespoons heavy cream
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 cup sweetened flaked coconut

Recipe

• 1 preheat oven to 350°f.
• 2 in a large bowl mix butter, milk, egg, sugar and extracts.
• 3 in another bowl, stir together the flour, baking powder, baking soda and salt.
• 4 stir flour mixture into the butter mixture.
• 5 divide up mixture into 10 to 12 paper-lined muffin cups, filling each about 2/3.
• 6 drop a teaspoon of jam in the center of each cupcake (the jam will sink as the cupcake bakes).
• 7 bake for 20 minutes, or until done with toothpick test.
• 8 let cool in muffin tin for 5 minutes, then remove to wire rack to cool completely.
• 9 meanwhile, make icing by beating the butter until fluffy; then add sugar a little at a time, alternating with the cream.
• 10 add vanilla and mix well.
• 11 spread icing on top of cooled cupcakes.
• 12 immediately dip cupcake top in bowl of coconut, covering the frosting.
• 13 refrigerate until time to eat.