Chocolate Razzmatazz Martini

I thought it would be fun to kick-off the first Friday of the year with a dreamy dessert cocktail.



Mini Raspberry Coconut Cupcakes

This weekend I was determined to make something containing raspberries… As I was browsing through my cookbooks, I came across this simple recipe from 500 cupcakes they were ready in a flash!

I’m sure they would have looked much prettier had I used fresh raspberries, but I hadn’t gone grocery shopping and I had a little bag of frozen raspberries sitting in the freezer which I wanted to put to use.

I think by opting for the frozen raspberries the cupcakes had a richer, more concentrated raspberry flavor, in my opinion.

Organic unsweetened flaked coconut

All they need is a final touch of sweet shredded coconut.

Ready for the oven…

Mini Raspberry & Coconut Cupcakes

adapted from 500 cupcakes by Fergal Connolly

3 tablespoons ground almond meal
1/2 cup unsweetened flaked coconut
1 1/2 cups confectioners’ sugar, sifted
1/2 cup turbinado sugar
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter, melted
5 egg whites
1/4 teaspoon coconut extract
1 cup fresh or thawed, frozen raspberries
2 tbsp shredded sweetened coconut

Preheat the over to 375 degrees F. Place 24 mini baking cups on a cookies sheet.

In a large bowl, whisk the ground almond meal, coconut, confectioners’ sugar, turbinado sugar, flour, and baking powder until well combined. Stir in the melted butter, and the egg whites.

Spoon the mixture into the baking cups, filling them about 3/4 of the way up. Drop a raspberry and some of the shredded coconut on top of each cupcake. Bake for 12 to 15 minutes.

Remove the cups from the oven and cool for 5 minutes. Then remove the cupcakes and cool on a rack. Store in an airtight container for up to 2 days, or freeze in sealed containers for up to 3 months.