A Process, but Satisfying

I think I have referenced my passion for mini cupcakes in an earlier post but here is another wonderful recipe for muffins made in any size. These are delightful frosted or not. I have been collecting more mini cupcake liners from Etsy.com along with some beautiful cupcake wrappers...some wonderful designs and colors are available. School bake sales will never be the same again! Enjoy your time in the kitchen!

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Cake Ingredients

  • 1 stick butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1/2 cup all-purpose flour
  • 1/4 cup self-rising flour
  • 1/2 cup unsweetened shredded coconut
  • 1/3 cup sour cream
  • 5 oz. frozen raspberries

Frosting Ingredients

  • 5 tablespoons butter, softened
  • 12 oz. cream cheese, softened
  • 2 tsp. good vanlilla extract
  • 3 cups confectioners sugar

Cake Instructions

Preheat oven to 350 degrees. Line or grease muffin pans. You can use any size. I like minis! Just watch the baking time on each one. Beat butter, sugar, and eggs in a small bowl with electric mixer until light and fluffy. 

Stir in sifted flours, coconut, sour cream, and frozen raspberries. It will be a delightful pink color! Divide mixture among baking cups, jiggle to settle batter. Bake large muffins 50 minutes, standard muffins 40 minutes and minis 20-25. The cakes should spring back when touched.

Frosting Instructions

Beat butter, cream cheese, and extract in small bowl until light and fluffy. Gradually beat in sifted powdered sugar. 

Frost cakes with frosting and top with a raspberry, 

Other options include tinting the frosting a very light pink. Decorate the sided with frosting and extra coconut to make sweet little cakes. My children love to eat them plain like muffins!