Another flavor request from my mom! She loves coconut cream pie, and she wanted me to duplicate the flavors in a cupcake. To do so, I made a traditional vanilla cake batter, but substituted coconut milk for the regular milk. Additionally, I made a coconut custard to put in the center. Finally, I topped it off with one of my favorite frostings, stolen from my Mexican Hot Chocolate Cupcakes (minus the spices, of course). Add a bit of toasted coconut on top, and you have a delicious cupcake!
(makes 1 dozen regular cupcakes)
- 1 c. sugar
- ½ c. butter
- 2 eggs
- 2 tsp. vanilla
- 1 ½ c. AP flour
- 1 ¾ tsp. baking powder
- ½ c. coconut milk
In a large mixing bowl, cream together the butter and sugar until light, fluffy, and a pale yellow. Add the eggs in one at a time, blending until just combined after each addition. Add the vanilla and combine.
In a small bowl, combine the flour and baking powder. Alternately add the flour mixture and milk to the batter, blending until smooth (but not over mixing). Be sure to end with the flour mixture.
Line or grease a cupcake tin. Fill each liner 3/4 of the way full – you want them this full so they create a nice dome that can then be filled with custard…YUM!
Bake in a 350 degree oven for 16-19 minutes. Test with a toothpick; if the toothpick comes out clean, you’re done!
Egg-less Coconut Custard
- ¾ c whipping cream
- 2 tbsp. coconut milk
- 1/3 c. sugar
- 1 tsp. vanilla
- 1 ¼ c. toasted coconut
- 5 tbsp. butter
- 1 ¾ tbsp. cornstarch
- 1 ¾ tbsp. water
- 3 tbsp. buttermilk
In a skillet, gently toast the coconut until the majority of the pieces are golden brown. This gives the coconut a very rich, nutty flavor. So much tastier than raw coconut!
In a sauce pan, combine the cream, coconut milk, sugar, vanilla, butter, and toasted coconut. Stir over medium-high heat until sugar is dissolved and all ingredients are well combined.
In a small bowl, combine the cornstarch and water until dissolved. Add to the cream mixture on the stove top. Stir over medium-high heat until the mixture bubbles and thickens. Turn the heat down to medium-low and continue to stir for 10 minutes.
Take the custard off the heat and stir in the butter milk. Pour into a heat-safe bowl, cover with plastic wrap, and chill in the fridge until ready to use.
Now the fun part…ASSEMBLY!
Just as Gibbs and I have done before with various cupcakes, I used the cone cutout method to fill the cupcakes with custard. Using a paring knife, cut a cone out of the center of the cupcake. Set the cones aside. Fill each cupcakes with about a tablespoon (maybe less) of chilled custard.
Now, slice off the base of each cone leaving a little cap to place back on top of your cupcakes. Don’t worry about how neat and tidy they are; you’ll be piping frosting over the tops of the cupcakes anyway!
- 1 (8 ounce) package reduced-fat cream cheese, softened
- 1/2 c white sugar
- 1 tsp vanilla extract
- 2 c heavy cream
Combine the cream cheese, sugar, and vanilla extract in a large mixing bowl. Mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
Fill a pastry bag with the frosting and pipe onto the cupcakes. Top with remaining toasted coconut, and there you have it! Enjoy :)