Thursday, November 1, 2012

Raspberry Zinger Cupcakes

This is a recipe I have had since high school that tastes similar to the Hostess Zingers they sell in the stores, or at least before Hostess went out of business.. which means this recipe is even more valuable now!   This would be a fun rainy day recipe to make with the kids:)

If you prefer a whole cake instead of a cupcake then just spread the filling on one cake layer, and then top with the raspberry and coconut.  (see picture)



Raspberry Zinger Cupcakes

1 yellow cake mix
2 cans coconut or 1 bag
1 cup raspberry jam or preserves
1/4 cup sugar
For filling:  1 batch of whipped cream made with unflavored gelatin or continental frosting **recipe follows**

Bake cupcakes according to package.
Slice cooled cupcakes in half and put a spoon of whipped cream in the middle of each.
Replace the cupcake tops and chill.

Heat jam and sugar in a saucepan and boil 1 min while stirring. Spread top and side of cupcake with jam and press in the coconut.  Eat and enjoy!

**Continental Frosting**

5 Tbsp Flour
1/8 tspn salt
1 cup milk
1 cup shortening or margarine
1 cup sugar
1 tsp vanilla

In a pan blend flour and salt and then add milk slowly while stirring over low heat.  Cook while stirring until it thickens.  Cool completely.  

Combine shortening and sugar and blend at high speed for 5-10 minutes or until smooth.  Add cooled flour mixture 1 Tbsp at a time and beat at high speed.  Add vanilla extract and blend through.  When well creamed it should be the consistency of whipped cream. 

Frosting can be used as cream puff filling, cake frosting, or jelly rolls.