Raspberry Coconut Cupcakes - Spice Islands

Ingredients

• RASPBERRY FILLING
• 2 cups raspberries
• ⅓ cup sugar
• 1 ½ tablespoons water
• 1 ½ tablespoons Clabber Girl corn starch
• COCONUT CUPCAKES
• 1 ¼ cups all-purpose flour
• 1 teaspoon Clabber Girl Baking Powder
• ½ teaspoon salt
• ¼ teaspoon Spice Islands Ground Allspice
• ¾ cup sugar
• ⅓ cup oil (vegetable or canola)
• 1 large egg, room temperature
• 1 large egg white, room temperature
• ¼ cup yogurt (plain or vanilla), room temperature
• ½ teaspoon Spice Islands Pure Vanilla Extract
• ½ cup coconut milk, room temperature
• ½ cup sweetened shredded coconut
• COCONUT FROSTING
• 1 cup unsalted butter, room temperature
• 3 cups powdered sugar
• 1 teaspoon Spice Islands Pure Vanilla Extract
• 2 tablespoons coconut milk
• ½ cup toasted coconut (see note below)
• 12 raspberries (to top each cupcake)