Coconut Cream Cupcakes Recipe

To celebrate getting five hundred views on this blog, I wanted to do something special today. Instead of talking about writing or books, I wanted to share with you a recipe that I have created. I've always enjoyed reading baking blogs, my favourites being Sally's Baking Addiction, Joy of Baking, and Buns In My Oven. Just looking at their recipes make me yearn to do more baking myself which is impossible to do at university because the first year residences don't have kitchens. (Though we did manage to bake store bought cookie dough in the toaster oven.)

Now that Christmas is fast approaching, or whichever holiday you celebrate in December, the baking season is about to start. Here is another option to add to your list, though it is more of a spring or summer recipe.

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These coconut cream cupcakes come from the kingdom of Asuro, the land where flamboyancy was created. Their outfits and architecture are constantly evolving to be the most extravagant and intricate creations they can possibly imagine. Nothing is ever too excessive for them.

The foods found in Asuro, especially the desserts, are always elegant and time consuming compared to other kingdoms. They enjoy sweet, clean flavours. These cupcakes are nice, but to them it wouldn’t be what you would present a guest you were trying to impress. During those special occasion they would have their cooks create a masterpiece with flames or a water display. Instead this is a quiet dessert shared among a close family.

Ingredients:

Cream Filling:

§  6 tbsp granulated white sugar

§  3 tbsp cornstarch

§  1/8 tsp salt

§  1 ¾ cups milk

§  1 egg yolk

§  ¾ tsp vanilla extract

Cupcakes:

§  ¼ cup butter, softened

§  1 cup granulated white sugar

§  1 egg

§  1 tsp vanilla extract

§  ¼ tsp almond extract

§  1 ¼ cups all-purpose flour

§  ½ tsp baking soda

§  ½ tsp baking powder

§  ¼ tsp salt

§  1 cup milk

§  ½ cup shredded coconut

Meringue Frosting:

§  ½ cup granulated white sugar

§  ¼ cup water

§  1/8 tsp cream of tartar

§  1 egg white

§  ½ tsp vanilla extract

§  Shredded coconut for garnish

Start by making the cream filling. In a small saucepan mix the sugar, cornstarch, salt, milk and egg yolk on medium heat.

It will start to thicken after five minutes, at which point you can remove it from the heat. Pour it into a bowl and place plastic wrap over top. Refrigerate it for two hours or until it is cool.

While you are waiting, prepare the cupcakes. Preheat the oven to 350ºF or 180ºC so that it will be ready once you have finished the batter. Start by creaming the butter and sugar together until light and fluffy. Then beat in the egg, vanilla extract and almost extract.

Mix the flour, baking soda, baking powder, and salt together in a medium bowl. Then add the dry ingredients and milk into the butter/sugar mixture in alteration. First put a little bit of the dry and mix thoroughly, followed by the wet.

When thoroughly combined, gently fold in the shredded coconut.

I chose to make ten cupcakes instead of a dozen because I wanted them to be bigger but it is entirely up to you.

If you make a dozen, expect the cupcakes to be about 25 minutes. If you make ten like me, add 5 more minutes of baking time. They are ready when they are golden brown on top and a toothpick inserted into the middle comes out clean.

To make the frosting, combine the sugar, water and cream of tartar in a small saucepan on medium-high heat until the sugar has completely dissolved. At which point remove it from the element and allow it to cool. 

Whip the egg white and vanilla extract together until stiff peaks form. Then add the sugar/water mixture in small amounts, beating it until it forms stiff peaks each time.

Cut out a hole in the top of each cupcake with a serrated knife and scoop the filling inside. Put the top back on. 

 

Use a piping bag to swirl the icing on top. If you don’t own one you can take a Ziploc bag and cut out a small hole in the corner instead. Then garnish the top with some dried coconut.