Raspberry Coconut Mini Cakes

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Raspberry Coconut Mini Cakes

nowayjosecuisine588.706 months agoWaivio3 min read

Delight your senses with these delicious Raspberry Coconut Mini Cakes – a perfect balance of sweet, tangy, and coconutty flavors. With a fluffy cake base, smooth buttercream, and a vibrant raspberry jelly topping, these mini cakes are ideal for any occasion.

Ingredients

For the Cakes:
🥚 4 eggs
🌾 1.5 cups of vegetable oil
🍚 1 cup of granulated sugar
🥛 1 cup of warm milk
🌾 2 cups of all-purpose flour
🍦 1 tsp of vanilla extract
🧉 2 tsp of active dry yeast
🥄 2 tsp of baking powder
🧂 1/4 tsp of salt

For the Buttercream:
🧈 1/2 cup of soft unsalted butter
🥥 1/2 cup of vegetable shortening
🍚 4 cups of powdered sugar
🍦 1 tsp of vanilla extract
🥥 Shredded sweetened coconut for coating

For the Raspberry Jelly:
🍇 Ready-made raspberry jelly or homemade version using pie filling, red food coloring, warmed in a pan, and strained to remove seeds.

Instructions

1- Cake Preparation:

In a large mixing bowl, combine the warm milk and active dry yeast. Let it rest for 5 minutes until slightly frothy.
Add eggs, vegetable oil, granulated sugar, vanilla extract, flour, baking powder, and salt to the yeast mixture. Mix until smooth and no lumps remain.
Prepare a cupcake baking pan by spraying it with non-stick spray. Evenly divide the batter among the cups, filling each about 3/4 full.
Preheat your oven to 375°F (190°C). Bake the cupcakes for 15-18 minutes, or until golden brown on top. Allow them to cool slightly before removing them from the pan and cut the tops flat for an even surface.

2- Buttercream:

In a stand mixer or using a hand mixer, beat the butter and vegetable shortening together until white and fluffy.
Gradually add the powdered sugar, mixing after each addition. Once incorporated, add vanilla extract and whip until the mixture is fluffy and smooth.

3- Assembly:

Spread raspberry jelly on the top surface of each cake and coat them with shredded sweetened coconut.
Use a piping bag or a DIY piping bag from a plastic zip bag to pipe the buttercream on top of each cake. Smoothen it with a spatula.
With the remaining jelly, draw a heart shape on the buttercream surface, filling it with more jelly.

Prep Time: 20 minutes
Cook Time: 18 minutes
Total Time: 38 minutes
Servings: 16-20 mini cakes
Equipment: Mixer, Cupcake Pan, Oven, Piping Bag

Cooking Tips: