I have not made cupcakes since my nephews wedding. I volunteered to bring something sweet to a meeting for all the managers in the district for the company I work for. Through a process of elimination...I went for these coconut cupcakes. I found a recipe for both the cupcakes and frosting and went at it! The recipe I found paired lemon curd and vanilla whipped cream with the coconut cupcakes and as good as that sounds I wanted to pair it with raspberries instead. So I did! I filled them with raspberry jam and topped them with a pretty fresh raspberry.
The cupcake recipe was quick and easy and came out very moist with a beautiful crumb. I really like the addition of vanilla bean in them.
So pretty! These would be a lovely Easter dessert.
The buttercream had butter (of course), coconut milk and confectioner sugar with vanilla and coconut extract. It whipped up light and fluffy and compliments the cupcake perfectly.
This recipe is a keeper! Going to add it to my cupcake favorites!
adapted from Cooking for Keeps
Coconut Cupcakes with Lemon Curd, Vanilla Whipped Cream and Toasted Coconut
Cupcakes
makes approximately 16 cupcakes
2 cups cake flour
1 1/2 teaspoons baking powder
3/4 teaspoons salt
2 sticks softened butter
1 1/2 cups sugar
Seeds of one vanilla bean
3/4 cups plus 1/8 cup coconut milk
1 egg
4 egg whites
1 cup shredded, sweetened coconut
raspberry jam
fresh raspberries
Instructions:
1. Preheat oven to 350 degrees and line a regular muffin tin with liners.
2. Sift flour, baking powder and salt in a medium bowl. Set aside.
3. Cream butter an sugar in the bottom of a stand mixer until creamy, about 2 minutes. Add vanilla bean. Mix until combined. Add egg yolk, mix until combined.
4. With the mixer on low, add in the flour and coconut milk alternating each in three batches beginning and ending with the flour.
5. In a separate bowl, with a hand mixer, beat the egg whites until medium stiff peaks form.
6. Fold the coconut in the batter until combined
7. Fold in the egg whites carefully being sure not to deflate.
8. Fill liners 3/4 full and bake for 25-25 minutes turning cupcakes halfway through. They are done when a wooden skewer comes out with a few crumbs attached.
Frosting
adapted from Paula Deen
this made more than enough frosting, I had leftovers
9 ounces of coconut milk
2 cups, (4 sticks) unsalted butter, room temp
1.5 pounds (about 5 3/4 cups) confectioners sugar
1 teaspoon pure vanilla extract
1/2 teaspoon coconut extract
Instructions:
1. Place the coconut milk into a medium saucepan with high sides. Over medium heat, bring the coconut milk to a boil, stirring occasionally. Turn the heat down to medium-low and reduce the coconut milk for about 20 minutes. Turn the burner off and allow the milk to cool completely. Cover and chill (about an hour), this will cause the coconut milk to thicken up a bit.
2. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and reduced cooled coconut milk on medium-high speed for about 5 minutes.
3. Turn mixer down to low speed and gradually add in the confectioners sugar until it is completely incorporated. Add the extracts and mix until incorporated. Turn off the mixer and check the buttercream for taste and texture. Turn the mixer back up to medium-high speed and beat the mixture for about 3-4 minutes or until light and fluffy.
Assembly:
1. Cut out a small circle in the center of the cupcake and fill with raspberry jam replace the cake on top of the jam.
2. Pipe the frosting onto the cooled and filled cupcakes as desired.
3. Sprinkle with coconut and top with a red raspberry.
