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Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Sprinkles Will Fly: Cherry Red Velvet Cupcakes

 

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.comIt’s time to celebrate the 4th of July! The Independence of the USA – a great American holiday! And what better way to celebrate than with cupcakes! I’m super excited to be a part of another Blog Party featuring so many delicious cupcakes wrapped in Bella Cupcake Couture!

23 blogs created 23 different cupcakes all dressed in patriotic cupcake wrappers from Bella Cupcake Couture… all with one purpose… to INSPIRE YOU to create these at home for your friends and family on the 4th of July!  We wanted to show you how easy it is to make a delicious cupcake and make it beautiful for your party too!

Make sure to check out all the other blogs to see their creations!  There are some seriously yummy looking cupcakes here!

Sprinkles will Fly: A Cupcake Couture Blog Party!An American Cupcake in London
Bella Cupcake Couture
Chronicles of a Foodie
Creative Food
Cupcake Project
Cupcakes Take the Cake
Diary of a Mad Hausfrau
Haniela’s
Hoosier Homemade
Hungry Happenings
In Katrina’s Kitchen
Inside BruCrew Life
Java Cupcake
Kitchen Fun with My 3 Sons
Love From the Oven
Make Bake Celebrate
Not Just a Mommy
Not Your Mommas Cookie
Pint Sized Baker
Sugar Swings! Serve Some
The Baking Cup
The Decorated Cookie

 

The cupcakes I created for this party were Cherry Red Velvet Cupcakes!  Yum!  Rich red velvet cake filled with cherry pie filling and topped with a coconut cream cheese frosting.  The red cake and white frosting paired with the blue and white wrappers from Bella Cupcake Couture make the perfect patriotic treat!

Since these will be served at a backyard BBQ, I wanted to keep the setup super simple.  I displayed the cupcakes on a glass plate and used a two tier stand to set the plates on. I wanted the backdrop of the cupcakes to be the green grass, the yard, the blue sky and the party.  Very informal, but still super pretty.

Sprinkles Will Fly: A Cupcake Couture Blog Party featuring Cherry Red Velvet Cupcakes with Coconut Cream Cheese Frosting by JavaCupcake.com

Cherry Red Velvet Cupcakes

Yield: 2 dozen cookies
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

Ingredients

Cherry Red Velvet Cupcakes

  • 1/2 cup unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • 1/4 cup cocoa powder
  • 6 Tbsp red liquid food coloring (about one small bottle)
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 3 tsp white vinegar
  • 2 12oz cans Lucky Leaf Cherry Pie Filling

Coconut Cream Cheese Frosting

  • 1 8oz package of cream cheese, room temperature
  • 1/2 cup unsalted butter, room temperature
  • 4 cups powdered sugar
  • upto 1/4 cup coconut milk
  • 2 tsp coconut extract
  • fresh cherries, for garnish
  • red & blue sugar crystals, for garnish
  • Bella Cupcake Couture cupcake wrappers

Instructions

Cherry Red Velvet Cupcakes

  1. Preheat oven to 350 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream together the butter and sugar for 3-4 minutes.
  3. Add the eggs, one at a time, and mix until incorporated after each egg.
  4. In a small bowl, combine the red food coloring, cocoa powder and vanilla extract until it turns into a paste.
  5. Add this paste to the butter and eggs and mix until combined.
  6. Add the flour and buttermilk, alternating. Begin and end with the flour. Mix only until just combined.
  7. Mix in the vinegar. Do not over mix the batter!
  8. Scoop batter 2/3 full into the prepared liners.
  9. Bake 17-19 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for about 5 minutes before removing to a wire rack to cool completely.

Coconut Cream Cheese Frosting

  1. In the bowl of your stand mixer, cream together the butter and cream cheese for about 2 minutes.
  2. Add the powdered sugar one cup at a time and mix until smooth after each addition.
  3. Mix in the coconut extract.
  4. One tablespoon at a time, add the coconut milk. Mix after each addition. You may or may not need all the milk. Add only enough until you reach your desired consistency. Once you reach that consistency, mix for 1 minute.
  5. Allow frosting to rest for a few minutes before frosting cupcakes.

Assembly

  1. Core out the center of each cupcake using an apple corer.
  2. Fill each cupcake with the cherry pie filling.
  3. Using the Wilton 1M closed star tip, frosting swirls of frosting onto each cupcake.
  4. Sprinkle the tops of the frosting with red & blue sugar crystals.
  5. Place a fresh cherry, stem included, on top.
  6. Before serving, place each cupcake in a Bella Cupcake Couture cupcake wrapper.

Notes

Do not overfill the cupcake liners with batter. These cupcakes puff up with big domes if you put less, rather than more, batter into each cup.

And… for one of our readers we have a super fun prize pack for one of you to win! Over $325 in cupcake products to help you create the perfect 4th of July cupcake! Thanks to our amazing Prize Pack sponsors for their generous donations! Please, visit their websites to see more of their fabulous products!

Sprinkles Will Fly Prize Pack

 

Bella Cupcake Couture

The Smart Baker

India Tree

Lucks Food Decorating Company

Pretty Party Details

 

 

 

 

 

 

To enter to WIN this Prize Pack, simply fill out the entry form below.

Contest opens 25June13 at 0700 PST and closes 1Jul13 at 2359 PST. One winner will be chosen and announced within 48 hours of the contest ending. Winner will be contacted via email by betsy@javacupcake.com and will have 48 hours to claim their prize. If they do not respond within 48 hours, another winner will be chosen.

This contest is open to residents worldwide.


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Raspberry Vanilla Bean Coconut Cream Cupcakes

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Tomorrow is the last day of school for my 7th grader!  Can’t believe it really… the ending of this year means that we’ve been in Germany for 2 1/2 years! WOW!  I can’t believe that either! Time sure does fly!  With the end of the school year comes great big THANK YOUS from me to the school and office staff of the middle school… and of course, in typical JavaCupcake fashion… they get cupcakes!

Last week, I was on vacation in Berlin and was able to visit several farmers and flea markets on Saturday.  At one of the booths, I found an older women who made her own jam.  Jam is one of my most favorite things to buy homemade… it’s just so much better when it’s made with home grown berries.  I spotted my favorite…. raspberry! YES!  But OMG, this raspberry was made with vanilla beans as well… MINE!  DONE! YES!  I bought a jar to bring home.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

But, ever since I bought the jar, I couldn’t help but daydream about the flavor combination of vanilla bean and raspberry and how perfect it would be in a cupcake!  So today, I’m making Raspberry Vanilla Bean Coconut Cream Cupcakes to bring to the middle school tomorrow.

These cupcakes started with a Martha Stewart recipe… but I kicked it up a few notches.  I typically haven’t had good success with MS recipes… but, a reader mentioned they had good success with it… so I thought I’d give it a try.    I  didn’t over mix the raspberries in the batter so the cupcakes have a nice swirl of pink and white cake together and big chunks of raspberry running through it.

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Oh… and don’t forget the frosting.  It’s not just any old coconut frosting… I made the coconut milk  for the frosting from scratch.  Yah…. you read that right.  From scratch!  And it’s steeped with vanilla beans too.  Oh em gee! So good and so perfect with the raspberry cupcakes!

One last thing before I get to the recipe… the first two pans of cupcakes I made, I baked at 350 F degrees and they shrunk down after they cooled… so I kicked up the oven and baked them hotter and for a shorter time.   This seemed to help keep their domed shape and prevent shrinkage! So… depending on how your oven cooks… you may want to try 350 for 17-18 minutes or 375 for 15-16 minutes.

Enjoy!

PS… Don’t you just LOVE these cupcake liners?  Make sure to visit Sweets & Treats Boutique to order some for yourself!

Raspberry Vanilla Bean Coconut Cream Cupcakes by JavaCupcake.com

Raspberry Vanilla Bean Coconut Cream Cupcakes

Yield: 4 dozen cupcakes
Prep Time: 2 hours 15 minutes
Cook Time: 16 minutes
Total Time: 2 hours 31 minutes

Ingredients

Raspberry Vanilla Bean Cupcakes

  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour
  • 2 1/4 tsp baking powder
  • 1 1/4 tsp salt
  • 1 1/4 cups whole milk
  • 2 Tbsp pure vanilla extract
  • 1 cup + 2 Tbsp unsalted butter, room temperature
  • the seeds of 2 vanilla beans
  • 2 1/4 cups sugar
  • 6 large eggs
  • 5 cups fresh or frozen (brought to room temperature) raspberries + 2 Tbsp sugar, divided

Coconut Cream

  • 400ml heavy cream
  • 2 vanilla beans
  • 1/2 cup sweetened coconut flakes

Coconut Cream Buttercream

  • 1 1/2 cups unsalted butter, room temperature
  • 3lbs powdered sugar
  • 3 tsp coconut extract
  • 1 1/2 tsp vanilla extract
  • 3/4 cup coconut cream
  • 1/4 tsp salt
  • sweetened coconut flakes (garnish)
  • fresh raspberries (garnish)

Instructions

Raspberry Vanilla Bean Cupcakes

  1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
  2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
  3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
  4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
  5. Combine the milk and vanilla extract in a measuring cup.
  6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
  7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
  8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
  9. Scoop batter into the cupcake liners at least 3/4 full. Bake for 15-16 minutes or until a toothpick comes out clean.
  10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.

Coconut Cream

  1. Place the coconut flakes in a medium glass bowl.
  2. Split the vanilla bean pods and scrape the seeds out.
  3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
  4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
  5. Allow the coconut to steep in the cream until it comes to room temperature.
  6. Once cool, strain out the coconut flakes and bean pods.
  7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.

Coconut Cream Buttercream

  1. In the bowl of a stand mixer, cream the butter until smooth.
  2. Add half the powdered sugar and mix until smooth.
  3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
  4. Add the remaining powdered sugar and beat until smooth.
  5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.

Assembly

  1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
  2. Garnish each with fresh coconut flakes and a raspberry.

Notes

Prep time includes the cooing of the coconut cream.

 

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