Welcome to my blog, where one may find all sorts of random, hopefully amusing tidbits about food & other things.

June 14, 2012

coconut cream pie cupcakes.

It's summer.

Okay, well ignore the rain that's been the backdrop of the past couple days.

But in general, it's hot. Tan lines come very easily. Tinted moisturizer is used in lieu of heavy foundation. Shorts are established as an outfit staple, and ice cream becomes a daily indulgence.

Don't you also feel like eating lots of tropical & refreshing things? Like papaya? And watermelon? And acai juice? Mmmm. These coconut cupcakes are an example of a perfect summer dessert.

They're filled, too! I love when things are filled. It's like an awesome surprise. Unless there's not much filling, like DD donuts. Have you ever had the chocolate kreme donuts? The swirl part that's exposed makes it seem like those suckers are absolutely bursting with creme when, in reality, there is barely any in there!

These cupcakes aren't like that. Nope. They start off with a white cake base. All the ingredients are white. Just look at the white overload in the ingredients picture. Wasn't the white power ranger always the best? ... Racist TV shows. Anyway, the cake should be the opposite of the tan you are currently trying to get.

The tops are deftly cut out with a sharp knife and then deposited directly in your mouth put aside for later use, such as cake balls!

The filling gets plopped into the cupcake wells. As much filling as the cupcake can handle. I recommend replacing some of the milk in the filling with coconut milk, if you want a stronger coconut flavor.

Super fluffy frosting hides the treasure within.

They're adorable! And delicious. They take a little more effort, but the result is so good. You have soft, creamy, fluffy, and with the toasted coconut on top, chewy and crunchy. Show me a dessert that's as texturally endowed.

Coconut Cream Pie Cupcakes
kinda adapted from here. There are three components. You can do the first two steps 1-2 days in advance. 

Filling (Step 1)
  • 1/2 cup sugar 
  • 1/4 cup cornstarch 
  • 1/4 tspn salt 
  • 1 cup coconut milk 
  • 1 2/3 cup regular milk 
  • 1 egg 
  • 1 tspn vanilla 
  1. In a saucepan over low-medium heat, heat the milk. 
  2. In a separate bowl, whisk together the sugar, cornstarch, and egg. Add some hot milk to the egg mixture to temper it. Whisk quickly. 
  3. Stream the thinned egg mixture into the saucepan, whisking constantly. 
  4. Continue heating over medium heat until mixture thickens and the whisk leaves a trail. 
  5. Transfer to a heat-proof bowl. Add vanilla. Chill until thoroughly cool. 
White Cake, for the cupcakes (Step 2) 
  • 4 egg whites 
  • 1/4 tspn cream of tartar 
  • 1/4 cup granulated sugar 

  • 1/2 cup shortening 
  • 3/4 cup granulated sugar 
  • 1/2 cup sour cream, or yogurt 
  • 1 Tb vanilla 
  • 1 Tb baking powder 
  • 1/4 cup cornstarch 
  • 1 1/2 cups all-purpose flour 
  • 1/2 cup milk (can also use buttermilk) 
  • 1 cup toasted, sweetened, shredded coconut (I didn't add this)
  1. Whisk egg whites until foamy. Add cream of tartar. Gradually add sugar until the whites form stiff, shiny peaks. Set aside. 
  2. Beat shortening. Add sugar, and beat for 2 minutes. Add sour cream (or yogurt), vanilla, and baking powder. Beat for 1 - 2 minutes. 
  3. Preheat oven to 325 degrees. 
  4. Stir cornstarch and flour together. Add this to the batter, alternating with milk, in 3 additions each. (So, add dry, mix. Then milk - mix. Then dry, milk, dry, and milk.) 
  5. The batter will be thick. Fold in the whipped egg whites carefully with a silicon spatula. 
  6. Fold in coconut. Scoop batter into greased cupcake molds & bake for about 20 minutes. Do not overbake! Toothpick will come out clean or with a few crumbs attached. 
  7. Cool cupcakes completely on a wire rack. 
Frosting (Step 3)
  • 1 cup sugar
  • 1/2 cup water 
  • 1/4 tspn cream of tartar 
  • 2 egg whites 
  • 1 tspn vanilla 
  1. Heat sugar, water, and tartar until bubbly and sugar is dissolved. 
  2. Whip egg whites and vanilla to soft peaks. Stream in the sugar mixture, whipping constantly (I recommend a stand mixer) for 7 - 10 minutes. 
- Cut a little hole in the cupcakes. 
- Add as much filling as you can fit. 
- Dollop with frosting. 
- Add more toasted coconut, if you want. 

And then devour your creation.

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