Raspberry Coconut Zingers

Raspberry Zingers

Ingredients:
1-Yellow box cake mix
3 T. water
2 1/4 cup fresh/frozen raspberries
7 oz. jar of Marshmellow creme
1/3 cup sugar
9 oz. frozen whipped topping thawed
2 T. fresh lemon juice
1/2 t. vanilla
2 T cornstarch
14 oz. desiccated coconut (dehyrated & finely chopped.


Step 1:

Bake yellow cake according to directions for cupcakes; using paper liners to bake them in your cupcake pan and let cool.

Step 2:

Put 2 1/4 cups raspberries into small saucepan; add 1/3 cup sugar, 2 T. cornstarch, 2 T. lemon juice, 3 T. water. Cook until well blended and thick; set aside.

Step 3:

Mix 1 jar marshmallow creme and 1 cup (or up to a ½ cup more for creamier center) whipped topping, 1/2 tsp vanilla; mix well. Use a decorator bag or freezer bag and attach a cake decorator tip to it then fill with the cream mixture. Insert tip into the top of the cupcake and fill. –Helpful hint to ensure equal amounts of crème take the handle of a wooden spoon and create the hole to fill up.

Step 4:

Take 1/2 cup of raspberry mixture at a time and heat up until very warm to make is spread easier on the cupcakes. Turn cupcake up-side down to frost with the raspberry mixture and then sprinkle the coconut on the top and sides. You may want to press gently to help the coconut to adhere; repeat until all cupcake are completed. You can then take the extra marshmallow filling and using a star decorating tip add a little rosette to the top on each cupcake.