Raspberry Coconut Mini Cakes

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:

• Ensure the milk is just warm to touch to activate the yeast but not too hot.
• Adjust sweetness and consistency of buttercream by altering sugar quantities.

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Raspberry Coconut Mini Cakes