Coconut Blizzard Cupcakes

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I found these cupcakes in a family life magazine. They are kind of like a hostess cupcake only they are white cake with a dab of raspberry in the center and topped with coconut.

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Steps

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Preheat oven to 350f.

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In a large bowl mix butter , milk , egg , sugar and extracts.

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In another bowl , stir together the flour , baking powder , baking soda and salt.

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Stir flour mixture into the butter mixture.

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Divide up mixture into 10 to 12 paper-lined muffin cups , filling each about 2 / 3.

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Drop a teaspoon of jam in the center of each cupcake.

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Bake for 20 minutes , or until done with toothpick test.

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Let cool in muffin tin for 5 minutes , then remove to wire rack to cool completely.

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Meanwhile , make icing by beating the butter until fluffy.

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Then add sugar a little at a time , alternating with the cream.

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Add vanilla and mix well.

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Spread icing on top of cooled cupcakes.

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Immediately dip cupcake top in bowl of coconut , covering the frosting.

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Refrigerate until time to eat.

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Ingredients

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unsalted butter, milk, egg, sugar, coconut extract, vanilla extract, all-purpose flour, baking powder, baking soda, salt, seedless raspberry jam, powdered sugar, heavy cream, sweetened flaked coconut