Coconut Cream Pie Cupcakes Recipe 455

COCONUT CREAM PIE CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Fill the cupcake liners about 3/4 full and bake for 13-15 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
• While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
• Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 12
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
• Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks. 15.
• lace the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. 16.
• emove from heat and add butter, coconut extract and flaked coconut. Stir until smooth, then set aside to cool to room temperature. 17.
• o make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 18.
• dd 2 cups of powdered sugar and mix until smooth. 19.
• dd the coconut extract and 1 tablespoon of water or milk and mix until smooth. 20.
• dd remaining powdered sugar and mix until smooth. 21.
• dd remaining water or milk as needed and mix until smooth. Set aside. 22.
• sing a cupcake corer or small knife, remove the centers from the cupcakes. 23.
• ill the centers of the cupcakes with the filling. 24.
• ipe the frosting onto the cupcakes and sprinkle with toasted coconut. 25.
• f you'd like to add the pie crust toppers, bring the refrigerated pie crust to room temperature. 26. Ro
• l out the pie crust and use a mini cutter (shape of your choice) to cut out the toppers. 27. Pl
• ce on a baking sheet covered with parchment paper and bake according to package instructions (roughly 450°F for about 5-7 minutes). 28. Top
• cupcakes with toppers and refrigerate until ready to serve. Cupcakes are best when stored in an airtight container. Best for 2-3 days.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
• Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
• Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
• For the frosting:
• Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
• To assemble:
• Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

COCONUT CREAM PIE CUPCAKES RECIPE - (4.5/5)

Steps:

• Meringue- 3 egg whites 4 tbl sugar 1/2 tsp vanilla Instructions Cake- Sift dry ingredients together, combine with wet and mix on medium for 2 mins. Bake in cupcake tin for 16-18 minutes at 325, or until they spring back when touched. Set aside to cool. Makes 3-4 dozen cupcakes depending on how full you fill the tins. Cream Pie Filling- In top of double boiler combine flour, sugar and salt, add milk and stir until smooth(it helps to add a little milk at a time and stir each time ins. tead of the whole amount at once) Cook over not in boiling water for 10 min. or until thick. Stirring almost constantly to avoid lumps. Once the 10 mins is up dip a spoon in the mixture if it coats the back without dripping of sliding off it is ready, also taste it , there should be no more raw flour taste. Remove it from the heat. In another bowl beat the 3 eggs slightly, while still stirring the eggs add 1/2 the mixture and mix until smooth. Then return egg mixture to rest of mixture and place on double boiler again. Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract. Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge. Refrigerate until cold. Meringue- Beat egg whites until frothy, sprinkle in sugar 1 tbs at a time whipping in between each addition until stiff peaks form ,careful not to over beat, mix in 1/2 tsp vanilla. Or you can use your own trusted meringue recipe. Once filling is chilled use a tip 230 and fill a piping bag with the filling, fill the cupcakes as full as you can with out them falling apart. I can usually fit 5 fillings in them. Once they are full pipe some meringue onto each one, sprinkle with a bit of coconut and bake in the oven at 350 until lightly browned. You can also brown them individually with a crème brulee torch.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

TOASTED COCONUT FILLED CUPCAKES

Steps:

• 1. Preheat oven to 350 degrees. Prepare your large cupcake pans with cupcake papers.
• 2. Get two small bowls and separate your eggs and set aside. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
• 3. With your electric mixer, beat butter and sugar. Add sweetened cream of coconut and mix until fluffy. Beat egg yolks and vanilla extract then add to the mixture until blended.
• 4. On low speed, mix in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
• 5. Fill your cupcakes 2/3 full. Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
• 6. While they are cooling down, make your frosting, filling and toast your coconut, set aside. (When mixing your frosting and filling you need to whip it until light and fluffy) Hopefully you have a pastry bag, if not you can cut a tiny hole out of the middle and fill that up.
• 7. If using a pastry bag, put on a large tip and insert into the center of your cupcake about 1 inch.
• 8. Gently squeeze out filling pulling out at the same time.
• 9. Frost your cupcakes. Mix your toasted coconut with the flaked and turn over the cupcakes on the coconut.
• 10. Decorate with a tiny dab of frosting on top!

COCONUT CREAM PIE CUPCAKES

Steps:

• Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
• In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
• Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
• Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
• Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
• Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
• To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

COCONUT CREAM CUPCAKES

Steps:

• Cup Cake Cooking Directions:.
• Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
• Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
• Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
• Coconut Custard Directions:.
• Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.

COCONUT CREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
• Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.

COCONUT DREAM CUPCAKES

Steps:

• Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.

COCONUT-CREAM-FILLED CUPCAKES

Steps:

• Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
• Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
• Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
• Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.