Hello everyone!! It’s been a loooong time since my last post and I really missed it!
The last month I was so busy with my hyperactive daughter that is teething..again,the house and I didn’t have time for me,at all! I’m pretty much sure most of you are familiar with that…! I was like a happy zombie!
As a base for my coconut cupcake I made this recipe,I also added 1/2 cup coconut and pineapple yogurt smoothie that I bought for my daughter And 1/2 tsp coconut extract.
Bake them at 350 F. It took 20 minutes to be baked. It all depends the oven. Meanwhile,while the cakes are baking make the raspberry cream. I bought a pudding powder artificially flavored with raspberry. I added some fresh raspberries as well. Once cream is ready let it cool and let it chilled in the fridge for 20 minutes to half an hour.
When the cake is done let it cool completely, then start poking it with a round,thick stick,make holes all over the cakes. Pour the raspberry on top of that. As a topping I added whip cream,with some lemon zest and 1/4 powder sugar.
the results are amazing! The cake is so fluffy,airy,the flavors are well combined and everybody