Tropical Coconut Cream Cupcakes
Indulge in the delightful flavors of these Tropical Coconut Cream Cupcakes! These moist and fluffy cupcakes are infused with the rich taste of coconut and topped with a luscious coconut custard and whipped cream. Perfect for gatherings or just a sweet treat for yourself, these cupcakes bring a taste of paradise to your dessert table. Whether you're a coconut lover or simply looking to impress your guests, this recipe is sure to be a hit!
N/A
Servings
N/A
Calories
19
Ingredients
Ingredients
paper baking cups
12 (standard)
all-purpose flour
1.5 cups (sifted)
baking powder
3/4 teaspoon (standard)
salt
1/2 teaspoon (standard)
unsalted butter
6 tablespoons (softened)
granulated sugar
3/4 cup (standard)
large eggs
2 (standard)
pure vanilla extract
1/2 teaspoon (standard)
low-fat coconut milk
2/3 cup (standard)
heavy cream
3/4 cup (chilled)
confectioners' sugar
2 tablespoons (standard)
toasted coconut shavings
1/3 cup (for garnish)
cornstarch
3.5 tablespoons (standard)
sugar
1/2 cup (standard)
salt
1/4 teaspoon (standard)
whole milk
1.25 cups (standard)
low-fat coconut milk
1 cup (standard)
large egg yolks
3 (standard)
unsalted butter
1 tablespoon (standard)
Instructions
1
Preheat your oven to 350°F (175°C) and arrange a rack in the center. Line a 12-cup muffin pan with paper baking cups and set aside.
2
In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set the dry mixture aside.
3
In a large bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar on high speed until the mixture is light and fluffy, approximately 2 minutes.
4
Add the large eggs and pure vanilla extract to the butter mixture, beating until all ingredients are well incorporated, about 2 more minutes.
5
Gradually add the dry flour mixture and low-fat coconut milk to the butter mixture, alternating between them. Start and end with the flour mixture, mixing just until combined.
6
Pour the batter evenly into the prepared baking cups and bake in the preheated oven for 18 to 20 minutes, or until the tops spring back when lightly touched. Remove them from the oven and allow the cupcakes to cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely.
7
While the cupcakes are cooling, prepare the coconut custard. In a medium saucepan, whisk together the cornstarch, sugar, and salt. Stir in the whole milk, low-fat coconut milk, and egg yolks until well combined.
8
Heat the mixture over moderately high heat, stirring constantly until it reaches a boil. Once boiling, immediately remove it from heat and stir in the unsalted butter until melted.
9
Transfer the custard to a bowl set over ice and cold water. Stir occasionally until the custard cools completely.
10
Once the cupcakes are cooled, use a small knife to cut a 1.5-inch round from the top of each cupcake to create a shallow cone-shaped opening. Remove the tops and fill each cupcake with about 2 tablespoons of the cooled coconut custard. Replace the tops.
11
In a separate bowl, whip the heavy cream with 2 tablespoons of confectioners' sugar until firm peaks form. Dollop this whipped cream generously on top of each filled cupcake.
12
For the finishing touch, garnish each cupcake with toasted coconut shavings. Enjoy your delightful Tropical Coconut Cream Cupcakes!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the recommended oven temperature for these cupcakes?
The oven should be preheated to 350°F (175°C).
How many cupcakes does this recipe make?
The recipe is designed to fill a 12-cup muffin pan, making 12 cupcakes.
What type of flour is used in Tropical Coconut Cream Cupcakes?
The recipe calls for 1.5 cups of sifted all-purpose flour.
How long should I beat the butter and sugar together?
Beat the softened unsalted butter and granulated sugar on high speed for approximately 2 minutes until light and fluffy.
What type of coconut milk is required for the batter?
The recipe specifies using 2/3 cup of low-fat coconut milk for the cupcake batter.
How should the dry and wet ingredients be combined in the batter?
Gradually add the flour mixture and coconut milk to the butter mixture, alternating between them and starting and ending with the flour.
How long do the cupcakes need to bake?
Bake the cupcakes for 18 to 20 minutes.
How can I tell if the cupcakes are done?
The cupcakes are done when the tops spring back when lightly touched.
How long should the cupcakes cool in the pan?
Allow them to cool in the pan for about 10 minutes before transferring to a wire rack.
What ingredients are needed for the coconut custard?
The custard requires cornstarch, sugar, salt, whole milk, low-fat coconut milk, egg yolks, and unsalted butter.
How many egg yolks are used in the custard?
The recipe uses 3 large egg yolks for the coconut custard.
What is the process for cooking the custard?
Whisk ingredients in a saucepan and heat over moderately high heat, stirring constantly until the mixture reaches a boil.
When should the butter be added to the custard?
The unsalted butter should be stirred into the custard immediately after removing it from the heat once it has boiled.
How do I cool the custard quickly?
Transfer the custard to a bowl set over ice and cold water, stirring occasionally until it cools completely.
How do I prepare the cupcakes for filling?
Use a small knife to cut a 1.5-inch round cone-shaped opening from the top of each cooled cupcake.
How much custard goes into each cupcake?
Fill each cupcake with approximately 2 tablespoons of the cooled coconut custard.
What is the topping for these cupcakes?
The cupcakes are topped with a dollop of whipped cream and toasted coconut shavings.
How do I make the whipped cream topping?
Whip 3/4 cup of chilled heavy cream with 2 tablespoons of confectioners' sugar until firm peaks form.
What kind of coconut is used for garnish?
The recipe uses 1/3 cup of toasted coconut shavings for garnish.
Does the recipe use whole eggs or just yolks?
The batter uses 2 large whole eggs, while the custard uses 3 large egg yolks.
What kind of coconut milk is used in the custard?
The custard uses 1 cup of low-fat coconut milk.
Is vanilla extract used in this recipe?
Yes, 1/2 teaspoon of pure vanilla extract is added to the cupcake batter.
How much cornstarch is needed for the custard?
The recipe calls for 3.5 tablespoons of cornstarch.
Where should the oven rack be placed?
The rack should be arranged in the center of the oven.
What speed should I use for the electric mixer?
The mixer should be set to high speed when beating the butter and sugar.
Can I use cold butter for the batter?
The recipe specifies using softened unsalted butter for the cupcake batter.
Is sugar added to the heavy cream?
Yes, 2 tablespoons of confectioners' sugar are added to the heavy cream.
What is the purpose of the salt in the custard?
The custard includes 1/4 teaspoon of salt to balance the sweetness.
Should the heavy cream be cold?
Yes, the ingredients list specifies 3/4 cup of chilled heavy cream.
What is the first step of the entire recipe?
The first step is to preheat the oven to 350°F and line a 12-cup muffin pan with paper baking cups.