Sunday, May 10, 2009

Coconut Creme Cupcakes

I made these cupcakes VERY quick for a few of my co workers and a dinner later that night, so I did cheat and used a cake mix, but I dressed them up :)
For Cupcakes:
1 box white cake mix
3 eggs
1 cup water
1/3 cup vegetable oil
1 tsp. coconut extract
Preheat oven to 350 degrees. Combine all ingredients and beat for two minutes. Pour batter into cupcake pan with liners and bake 18-20 min, or until inserted tooth pick comes out clean. Make sure your cupcakes have completely cooled before you continue.
For Filling:
8oz. (half a can) sweetened condensed milk
8oz. coconut milk
1 cup heavy whipping cream
Whisk together the sweetened condensed milk and coconut milk, set aside. Whip heavy cream till stiff peaks form. Gently fold into the coconut mixture. Fill a piping bag set with a large piping tip (I used #12) with your creme filling. Insert the tip into the middle of the cupcake and gently squeeze, making sure not to over fill your cupcakes. I did a test one and cut it in half just to check. Chill cupcakes for at least 30 minutes.
For Frosting:
2 cups heavy whipping cream
1/2 tsp coconut extract
1/4 cup powdered sugar
Shaved coconut
Whisk cream till soft peaks form, then add extract and powdered sugar and continue to whisk till stiff peaks are made. Frost each cupcake then dip the tops into a bowl with the shaved coconut. Store cupcakes in the fridge.

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