Grape Filled Coconut Cupcakes Recipe
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 cupcakes
Ingredients
CUPCAKES
- 1 ½ cup all-purpose flour
- 1 ¼ tsp. Clabber Girl® Baking Powder
- ½ tsp. salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 eggs
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ½ cup coconut milk
- ½ cup sweetened, shredded coconut
- ½ cup Polaner® Verry Berry Concord Grape Fruit Spread
FROSTING
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- ½ cup Polaner® Verry Berry Concord Grape Fruit Spread
- 2 tbsp. coconut milk
- ½ cup sweetened, shredded coconut, toasted and cooled
Directions
CUPCAKES
- Preheat oven to 350°F and line a 12-cup muffin tin with paper liners or spray generously with Baker’s Joy® No-Stick Cooking Spray with Flour.
- In a small bowl, whisk together the flour, baking powder and salt; set aside.
- In a mixing bowl, cream the butter and sugar until well blended; about 3 minutes on medium-high speed.
- Scrape the sides of the bowl.
- Add the eggs and blend on medium speed until combined.
- Add the extract and coconut milk and blend in on low speed until you have a smooth batter.
- On low speed, blend in the flour mixture just until incorporated. Do not overmix.
- Stir in the shredded coconut by hand.
- Fill each muffin tin about halfway with batter.
- Top each with 2 tsp. grape fruit spread, trying to keep it as centered as possible.
- Cover the fruit spread with the remaining batter and spread to cover.
- Bake for 20-25 minutes or until the tops spring back when touched.
- Remove from the oven and allow to cool.
FROSTING
- With a mixer, cream together the butter, powdered sugar and grape fruit spread until creamy and well blended.
- Add in the coconut milk and blend on low speed until incorporated.
- Use to frost cooled cupcakes.
- Top each cupcake with toasted coconut.
