Description
Light and fluffy coconut cupcakes topped with a silky, tangy raspberry cream frosting made from fresh raspberries and whipped egg whites, creating a tropical and refreshing dessert.
Ingredients
Units
Scale
- For the Cupcakes:
- 90 g egg whites
- 160 g coconut milk
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon coconut extract (optional)
- 200 g all-purpose flour
- 100 g sugar
- 10 g baking powder
- 3 g salt
- 115 g softened unsalted butter (not melted)
- For the Raspberry Cream Frosting:
- 340 g frozen raspberries
- 5 g fresh lemon juice
- 70 g sugar
- 230 g softened unsalted butter (at 19-20°C)
- 75 g egg whites (room temperature)
- 110 g superfine sugar
- 40 g water
- 95 g raspberry sauce
Instructions
- Preheat oven to 350°F (175°C). Line cupcake pan with liners.
- Whisk egg whites, coconut milk, vanilla extract, and coconut extract until combined.
- Sift together flour, sugar, baking powder, and salt.
- Gradually fold dry ingredients into wet mixture.
- Add softened butter and mix until smooth.
- Fill cupcake liners 2/3 full and bake for 20-25 minutes or until toothpick comes out clean. Cool completely.
- For frosting: Cook raspberries, lemon juice, and sugar until raspberries break down and mixture thickens. Cool.
- Whisk egg whites, water, and superfine sugar over simmering water bath until sugar dissolves and mixture is warm.
- Beat egg white mixture until stiff peaks form.
- Gradually beat in softened butter until smooth and creamy.
- Fold in raspberry sauce until well combined.
- Pipe or spread frosting onto cooled cupcakes. Decorate with fresh raspberries or shredded coconut.
Notes
- Ensure butter is at the right temperature for smooth frosting.
- Use fresh or frozen raspberries for frosting; adjust sugar to taste.
- Allow cupcakes to cool completely before frosting to prevent melting.
- Store frosted cupcakes refrigerated.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking and whipping
- Cuisine: International
Nutrition
- Serving Size: 1 cupcake
- Calories: 320 kcal
- Sugar: Approx. 24 g
- Sodium: Approx. 140 mg
- Fat: Approx. 18 g
- Saturated Fat: Approx. 12 g
- Unsaturated Fat: Approx. 5 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 30 g
- Fiber: Approx. 2 g
- Protein: Approx. 5 g
- Cholesterol: Approx. 55 mg
