Dress: Lilly Pulitzer | Sweater: J.Crew | Heels: Christian Dior ( only a few left, might be sold out, similar style here and here) | Bracelet: old (similar style on sale) |
Earrings: J.Crew (similar style) | Lipstick: YSL Rouge Pur Couture via Nordstrom in 017 Rose Dahlia (it is currently price-matched! YAY!)
Drink and Cupcake Details:
Jar: Recollections via Michaels | straw: Recollections via Michaels (not sold online, similar style) | Jar Label: Recolletions via Michaels (not sold online, similar style) | Green Twine: Recollections via Michaels (not sold online, similar style) | Green Cupcake Wrapper
Happy Monday lovely ladies and gents! It’s just about Summer here in Utah and I have been craving citrus inspired desserts. As much as I love going to a fancy bakery to get a dessert, there is something rewarding about baking a dessert that is just as delicious! When I was younger, my family flew out to the little town of Avon, New York to visit my grandmother. Upon arrival at her house, grandma had a huge spread of freshly made food. Now, when I say huge, I mean that the spread would cover the entire dining table! My family will vouch for me on that. She made everything from scratch and much of the food was prepared with fresh ingredients from her garden. We were NEVER hungry at Grandma Teel’s house, haha :). Growing up my mother was always baking in the kitchen as well and taught me and my siblings how to bake and I’m ever so grateful for that. Anyways, today I’m sharing with you two recipes. The first recipe is for a coconut cupcake that is filled with a black raspberry filling and topped with a sweet lime frosting. This recipe is anything but bland and to make it even better, I paired it with a fresh squeezed black raspberry limeade. Let’s be honest, life is to short to make boring food! I like to say, “Boring food equals boring conversation. Exquisite food equals a party!”. So without further ado, here are two of my recipes for a light Summertime soiree-
~Coconut cupcakes with a black raspberry filling and sweet lime frosting
Coconut Cupcake Recipe-
* 1 3/4 cup all-purpose flour
* 2 tsp baking powder
* 1/2 tsp salt
* 1 1/2 sticks of butter, softened
* 1 1/3 cup sugar
* 2 large eggs plus 2 large egg whites
* 3/4 cup unsweetened coconut milk (in the refrigerated section, not canned)
* 1 tsp coconut extract
* 1/2 tsp vanilla extract
1. preheat oven to 350 degrees. Line cupcake pan with paper liners. Whisk dry ingredients in a large bowl. In a separate bowl, cream butter and sugar with a mixer until light and fluffy (at least 5 minutes). Add eggs, one at a time and beat after each addition.
2. in another separate bowl, mix together remaining wet ingredients.
3. With the mixer on low speed, add dry ingredients to butter mixture in 3 additions, alternating with wet ingredients. Always begin and end with the dry ingredients
4. Divide batter among the cupcake pan and fill each cup half full. Bake cupcakes for 18-20 minutes. Let cool in pan on wire racks.
Fresh Black Raspberry Filling Recipe-
* 1 1/2 cup frozen berries (I used black raspberries from my parents yard that had been frozen properly)
* 1 1/2 tbsp sugar
* juice from 1 lemon
* 1 1/2 tbsp cornstarch
* pinch of salt
Place black raspberries in a small bowl and sprinkle with sugar and let thaw. Drain the thawed liquid into a cooking pot. Put the berries into a fine mesh sieve on top of a bowl and squish the black raspberries and push through the sieve to remove the seeds. Throw away the seeds. Add enough water to the blackberry liquid to equal 1/2 cup. Add the strained juice, lemon juice, cornstarch and salt to the black raspberry liquid. Heat and stir continuously until the mixture boils and thickens. Cool completely. Refrigerate until ready to use.
Lime Buttercream Frosting Recipe-
* 2 sticks of butter, softened
* 3/4 cup of shortening
* 2 lb bag of powdered sugar
* juice of two limes
* grated zest of two limes
* 1/2 tsp coconut extract
* 2-4 tbsp coconut milk (in the refrigerated section, not canned)
In the bowl of an electric mixer, cream butter and shortening together on medium speed until soft and creamy, about two minutes. Gradually add powdered sugar; beat on high for about 5-7 minutes until light and fluffy. Gradually add remaining liquids and zest. Beat on medium high until light and fluffy. Make sure to stop and scrape sides of bowl to ensure an even texture.
Assembly of cupcakes-
* Fit a frosting bag with a small round tip about the size of this one here. Fill frosting bag with black raspberry filling. Insert tip into middle of cupcake so that about 3/4 of the tip is not showing. Slowly squeeze frosting bag as you pull the tip up. Stop when at the top. Here is a great how-to video on how to fill a cupcake. In the video she uses a longer tip but the one I used worked just fine!
* After cupcakes are filled, use a separate large frosting bag and insert this frosting tip. Fill half of bag with frosting. Slowly, with gentle pressure, pipe a large circle on the cupcake followed by a small circle in the middle to fill in the large circle. Slowly pipe another small circle on top!
* Top cupcake with toasted coconut and 1/4 of a lime slice.
Fresh Black Raspberry Limeade-
Ingredients for simple syrup ( part of recipe ):
* 1 cup water
* 1 cup sugar
* Pour water and sugar in a medium sauce pan and place over medium heat and stir until sugar is dissolved. Set aside and allow to cool.
Ingredients for black raspberry limeade:
* 1 cup simple syrupe
* 1 cup black raspberries
* 1 1/2 cup fresh lime juice
* 4-5 cups of water depending on how strong you want it to taste
1. In a blender, combine simple syrup and black raspberries. Puree.
2. Pour through a mesh sieve into a large pitcher to remove seeds.
3. Add remaining ingredients and stir. Refrigerate to chill
*** Double or triple the ingredients, depending on how many people you want to serve. Original recipe serves about 6-7.***