Although the Autumn Equinox hasn't officially passed, the weather and atmosphere seems very much like Autumn itself.
I hope you all have had a lovely summer holiday and enjoyed what some would say was a very hot summer.
This week's recipe, in actual fact, is alike to a recipe I posted a while back ;Raspberry and Coconut Macaroon Tarts. As it happens, the majority of you loved this recipe tremendously. Therefore, there's room for a pt.2(in cupcake form).
* Plus, seeing this recipe on one of my favourite Youtuber's channel got me even more excited about making these set of cupcakes.
Without further ado, to make these delicious, definitely-not-autumnal cupcakes,you'll need:
429g of plain flour
265g of caster sugar
1/2 tsp of salt
3 tsp of baking powder
375ml of coconut milk
125ml of vegetable oil
125g of unsalted butter,softened
2 tbsp of Greek yoghurt
1 tsp of vanilla extract
2 large eggs
400g of frozen raspeberries
300g of raspberry jam
For the buttercream, you'll require:
600g of icing sugar,sifted
300g of unsalted or salted butter,softened
3 tbsp of crushed,freeze-dried raspberries
1 tsp of raspberry essence
2 drops of pink food gel.
♫No I don't need introduction, follow my simple instruction♫:
As always, Pre-heat an oven to 160C/180C Fan/Gas Mark 3, lining a tin with cupcake cases.
In a bowl of preferably a free-standing mixer(although I'm ordering my own one soon), add in the flour, baking powder, caster sugar and salt. Mix this on a low speed, for a couple of minutes to help everything combine together.
Eventually, add in the softened butter, allowing this to mix until it resembles a fine "sand-like" texture.
Next, add in the coconut milk, eggs, yoghurt,oil and vanilla extract in a large jug and mix for another 20 or so seconds.
Apply the wet ingredients into the bowl with dry ingredients in a slow and steady manner, until the dry ingredients are well combined.
Scrape around the bowl, prior to mixing for another 20 seconds.
Dash in 1 tbsp of frozen or fresh raspberries at the bottom of each cupcake cases before filling each cupcake case with mixer 3/4 of the way.
Bake these raspberry cupcakes for 35-40 minutes, or until a toothpick comes out clean. Allow them to cool down completely, on a cooling rack, prior to icing.
To prepare the lovely raspberry buttercream, beat the butter in the bowl for 3 minutes until lighter and fluffy in texture and colour.
Subsequently, gradually add in the sifted icing sugar, beating until smooth.
After this, add the freeze-dried raspberries, raspberry essence(if you can get hold of any, otherwise skip this) and pink food gel and mix until merged together.
This step is very much optional- before icing, core out the centre of each cupcake before filling with raspberry jam(I personally would skip this step as it's a little too sickly).
Fit the icing into a piping bag as shown below and pipe the icing into a swirl.
Top of with grated coconut and volia!
Your own recreational masterpiece of the Raspberry and Coconut Macaroon Tarts(in a cupcake)
*note to self*
*shorten the name of the cupcake*
Before you go...
Song of the month:
I met Malorie Blackman this weekend!!
Check out my last recipe here: BakingBoutique's Summer Special (read below)
YouTuber of the month(featured on here before)
Quote of the month:
|this is lowkey my goal for the week
and I hope it'll be urs
BAKING NEWS(Baking iis just as important as everything else) China wins IBA UIBC Bakers cup
Follow me on Snapchat?
Question of the day(QOTD): Dark,milk,white or NO chocolate? I wanna know from y'all so let me know in the comments below.
Charity of the month: Peace One Day
That's it from me! See you in the next one!
#sweetreats xxx 😗😘