Fruit-filled Coconut Cupcakes With Coconut-vanilla Bean Buttercream FrostingFrom hopscotch 4 years ago
- 2 sticks unsalted butter, softened shopping list
- 2 cups granulated sugar shopping list
- 4 eggs, room temperature (if you forget to take them out, just put them in a bowl of warm water for a minute or two) shopping list
- 1 t vanilla shopping list
- 1 t coconut extract shopping list
- 90 g coconut cream dissolved in 1 cup boiling water shopping list
- 2 3/4 c flour shopping list
- 1 t baking powder shopping list
- 1 t baking soda shopping list
- 1/8 t salt shopping list
- 1 1/2 sticks unsalted butter, room temperature (you could use shortening, but you'd have my eternal disdain....YUCK) shopping list
- 1/2 vanilla bean shopping list
- 1/3 c whipping cream shopping list
- 1 t coconut extract shopping list
- 2 T milk shopping list
- 3 c icing sugar shopping list
- 1.5 cups sweetened coconut shopping list
Burnt sugar messy topping
- 1/3 c sugar shopping list
- 1/3 c water shopping list
- 1 t maple syrup shopping list
- SILPAT! (this is not an ingredient - it's a mat) shopping list
How to make it
- [section]To Make the Cupcakes[\section]
- 1. Preheat oven to 350F and line muffin tins with paper liners (this made 30 'medium sized' cupcakes). In a large bowl, cream together butter and sugar. Beat until fluffy.
- 2. Add eggs, one at a time, continue beating until smooth.
- 3. Add vanilla, coconut extract and coconut cream/water mixture and beat until well combined.
- 4. In another large bowl, combine flour, baking soda, baking powder and salt. Slowly add the wet ingredients and beat until well combined.
- 5. Using a 1/4 cup measuring scoop, carefully spoon batter into muffin tins (I bake 1 tin at a time). Don't quite fill the cups.
- 6. Bake for 18 minutes (check with an UNUSED toothpick to see if they are done).
- Cool the cupcakes.
Coconut Vanilla Buttercream Frosting
- 1. Using your mixer (and if you have a Kitchen Aid stand mixer, I'm SO freaking jealous!), beat the butter until soft. Scrape the seeds out of the vanilla bean, into the butter (put the empty pod in with some sugar to make vanilla sugar!).
- 2. Add whipping cream and beat until fluffy.
- 3. Add icing sugar, 1 cup at a time and beat well. The icing will likely be too stiff, so add about 2 T milk (more or less to your liking) and beat until combined. Once the icing has a nice spreading consistency (you can't really pipe this stuff due to the chunky coconut - it clogs up all my tips!).
- 4. With a spoon, stir in the coconut. Mmmmmmmmmmmm.....this stuff tastes like coconut cream pie filling.....soooooooooooo decadent....
- 5. Ice your cupcake and top with desired decoration. :)
To Make Burnt sugar messy topping
- 1. In a small pot on medium heat, combine sugar, water and syrup, stirring until sugar is dissolved.
- 2. Allow sugar to boil until it turns golden (at which point you should watch it like a hawk!). Technically, it should reach about 295-300F on a candy thermometer if you happen to have one (aka the "hard crack" stage....not to be confused with performing druggies....).
- 3. When the mixture is golden and not too burny smelling, immediately immerse the bottom of your pan in ice water to cool it down, and then drizzle the mixture on to a silpat (if you don't have one, try parchment paper - this stuff is VERY sticky and super hot). If you can, use a whisk to spread it out a bit to make cool designs.
- 4. WIthin a few minutes, it should have hardened and you should be able to break it into pieces to decorate your cupcakes.
- ooooo....and when you're trying to pry hardened sugar off your spoons....be careful. I was so exuberant in my attempts that when the sugar finally came off.....I managed to thoroughly slice open not one, but TWO fingers. Nice. Only I could do this.....
- (Leslie has a beautiful picture of the end results at her url:
- http://definitelynotmartha.blogspot.com/2007/01/hazards-of-getting-little-too-creative.html )
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