Happy Birthday!-My Sprinkled Cherry Coconut Birthday Cupcakes

Cherry Coconut Cupcakes Recipe! www.amystebbins.com
My Sprinkled Cherry Coconut Birthday Cupcakes! Read on for recipe!
No fancy cake decorating here! Just basic real life stuff! LOL

Both my daughter and I recently had our birthday (and in the same week no less!), and so I wanted to share with you all the cupcakes that my daughter made for us. In the past she has made coconut cake, and a cherry cake, which I utterly LOVED! We thought it would be fun this year to combine the two!

My Sprinkled Cherry Coconut Birthday Cupcakes! Read on for recipe!

I have always adored rainbow jimmy sprinkles. They just make me happy! They remind me of sheer joy and good memories when I look at them! Who doesn’t love a good pink rainbow sprinkled donut? Am I right? So of course, we added some sprinkles to our cupcakes to make them extra happy.

Without further ado…let’s get this party started!….

Sprinkled Cherry Coconut Cupcakes

Ingredients

For the Cake:

3 cups sifted cake flour

2½ teaspoons baking powder

1 teaspoon salt

⅓ cup unsalted butter, room temperature

⅓ cup coconut oil (solid kind not Fractionated)

1½ cups sugar

¼ cup maraschino cherry juice

¾ cup canned full fat coconut milk

¼ tsp almond extract

16 maraschino cherries, cut into eighths

5 egg whites, room temperature, stiffly beaten

For the Frosting:

8 oz (1 block) mascarpone cheese, room temperature

¼ cup unsalted butter, room temperature

½ cup heavy whipping cream

¼ cup maraschino cherry juice

6 cups confectionary sugar

Instructions

For the Cake: Preheat oven to 350 degrees F. Line your cupcake pan with cupcake liners, and set aside.

Sift the flour, baking powder, and salt together in a medium bowl; set aside.

Cream butter, coconut oil, and sugar in a large bowl until fluffy, about five minutes.

Measure out the coconut milk, almond extract, and cherry juice into one liquid measuring cup together. Beginning and ending with the dry ingredients, alternately add the wet and dry to the creamed mixture. Beat well after each addition. Fold in the cherries.

Stiffly beat egg whites in a separate bowl. Fold in ⅓ of egg whites to batter to lighten it. Fold in the remaining egg whites until mixture is well combined.

Pour batter unto cupcake liners, and bake for 20 to 25 minutes (depending on your oven and pan! You can check after 15 minutes as well!) Please check cake by sticking a toothpick or tester into the center of the cupcakes after 20 minutes. You know they will be done when they are springy to touch.

Cool cakes in pans on wire racks for about 10 minutes. Remove cupcakes from pan, and place on wire racks to cool completely.

For the Frosting: Cream together the butter, whipping cream and mascarpone cheese with half the confectionary sugar. Add the cherry juice. Mix in enough of the remaining confectionary sugar to get the taste and consistency desired.

My Sprinkled Cherry Coconut Birthday Cupcakes! Read on for recipe!

Yummy stuff! Give this recipe a try at your next get together or celebration! If you love coconut and cherry, this one is for you!

Until Next Post,

Have a great day,

Amy


My Sprinkled Cherry Coconut Birthday Cupcakes! Read on for recipe!

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