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Season's Eatings

Coconut Blizzard Cupcakes

For batter:
6 Tbs unsalted butter, melted
½ cup milk
1 large egg
½ cup sugar
1 tsp coconut extract
½ tsp vanilla extract
1 cup all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
10 tsp seedless raspberry jam

For icing:
4 Tbs (½ stick) unsalted butter, at room temperature
2 cups sifted confectioners' sugar
3 Tbs heavy cream
1 tsp vanilla extract
Pinch salt
1 cup sweetened flaked coconut

1. Preheat oven to 350 degrees. In a large bowl, child mixes butter, milk, egg, sugar, and extracts with a whisk. In another bowl, he stirs the flour, baking powder, baking soda, and salt. Kid then whisks the flour mixture into the butter mix, stirring till smooth.
2. With a small measuring cup, 1/3 cup size will do), child scoops up and divides the batter among 10 paper-lined, 2½- or 3-inch muffin cups, filling each 2/3 of the way. Let him drop a teaspoonful of jam in the center of each cupcake. (The jam sinks in as cupcakes bake.) Bake for 20 minutes, or until a wooden toothpick inserted into the cake part comes out dry. Let cool in muffin tin for 5 minutes, then remove to a rack to cool.
3. To make icing, supervise as your kid beats the butter till fluffy with an electric mixer in a medium bowl. Have him beat in the sugar a little at a time, alternating with the cream, then have him add the vanilla and salt. Child spreads this mix on top of the cupcakes with a small spatula or butter knife. Place the coconut in a bowl, and let your kid dip the cupcake tops in, covering the frosting. He then places them on a platter. Refrigerate till serving time.

Yield: Makes 10 cupcakes.

Photos: Jim Franco