COCONUT CREAM PIE CUPCAKES

COCONUT CREAM PIE CUPCAKES #cupcakesrecipes

Coconut Cream Pie Cupcakes — moist, light and airy coconut cupcakes filled with coconut custard and topped with creamy coconut frosting and toasted coconut. These cupcakes are loaded with coconut flavour!

INGREDIENTS

COCONUT CUSTARD FILLING:

  • 1/3 cup granulated sugar
  • 2 Tbsp cornstarch
  • 1/8 teaspoon salt
  • 2 large egg yolks
  • 1 and 1/4 cup coconut milk
  • 1/4 cup heavy cream
  • 1 tsp pure coconut extract
  • 2 tablespoons unsalted butter, cut into pieces
  • 1/2 cup sweetened coconut flakes (optional)

COCONUT CUPCAKES:

  • 1 and ½ cups All purpose flour
  • 1 and ½ cups granulated Sugar
  • 1 and ½ teaspoons Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon salt
  • 2 large Eggs, room temperature
  • 2 teaspoons Pure Coconut Extract
  • ⅓ cup Vegetable oil
  • ½ cup buttermilk, room temperature
  • ½ cup coconut milk, room temperature
  • 1 recipe of my Dreamy Coconut Buttercream Frosting

TOPPING:

  • 1 cup toasted coconut

INSTRUCTIONS

FOR THE COCONUT CUSTARD FILLING:

  1. Sift sugar, cornstarch and salt into a medium bowl and whisk together. Add egg yolks and whisk until combined and smooth.
  2. In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until mixture begins to simmer.
  3. Once coconut milk mixture begins to simmer, immediately remove from heat and slowly pour a little bit into the egg mixture while whisking constantly to temper the eggs.
  4. Slowly pour the remaining milk mixture into the egg mixture while whisking constantly.
  5. Full instructions visit @queensleeappetit

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