Coconut Cupcakes

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My family and I recently celebrated my older sister’s birthday. Instead of blowing out candles on a traditional birthday cake, she requested some coconut cupcakes. These coconut cupcakes are bright, fresh beauties. The cupcake batter is sprinkled with shredded coconut. A coconut pastry cream is used both as a filling and in the frosting, so the coconut really comes through. As a finishing touch, I decorated the cupcakes with toasted shredded coconut.

Bonne fête Charlotte! xoxo

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Bon appétit!

Recipe Source: Baked

Yields 24 cupcakes

Ingredients:

•cupcakes
2 cups cake flour
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, softened
1/2 cup shortening, room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 egg
1 cup ice water
2 egg whites
1/4 teaspoon cream of tartar
1/2 cup shredded sweetened coconut
•coconut pastry cream
2 cups half-and-half
1 cup unsweetened coconut flakes
6 egg yolks
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
•frosting
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cup coconut pastry cream

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Instructions:

•cupcakes
1) Preheat the oven to 325F.
2) Place paper liners in cupcake pans.
3) Sift the cake flour, all-purpose flour, baking powder, baking soda, and salt together in a large bowl. Set aside.
4) In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes.
5) Add the sugar and vanilla, beating on medium speed until fluffy, 3 minutes.
6) Add the egg, beating until just incorporated.
7) Bring the speed down to low and add the flour mixture to the bowl of the stand mixer, alternating with the ice water. Do this in three additions, beginning and ending with the flour mixture.
8) Use a clean bowl to whisk the egg whites and cream of tartar until soft peaks form. Be careful not to overbeat.
9) Gently fold the egg whites into the batter.
10) Fold the shredded coconut into the batter
11) Scoop the batter into the prepared cupcake pans.
12) Bake for 20 to 25 minutes, until a toothpick inserted in the middle comes out clean.
13) Transfer the pans to a wire rack and let cool for 20 minutes.
14) Remove the cupcakes from the pan and let cool completely.
•coconut pastry cream
1) Place a fine-mesh sieve over a medium bowl. Set aside.
2) In a medium saucepan, bring the half-and-half to a simmer over low heat.
3) Add the sweetened coconut flakes to the saucepan. Place the lid on it and simmer for 20 minutes so that the coconut steeps.
4) Pour the half-and-half over the fine-mesh sieve, straining the coconut. Discard the coconut.
5) In a separate bowl, whisk the egg yolks, sugar, flour and salt together until the mixture is pale, 1 minute.
6) Pour half of the half-and-half into the egg mixture and whisk.
7) Pour all of the egg mixture into the bowl with the rest of the half-and-half.
8) Pour it all back into the saucepan.
9) Cook over medium heat, whisking constantly until thickened, about 6 minutes.
10) Remove the saucepan from the heat.
11) Add the vanilla.
12) Place a fine-mesh sieve over a bowl.
13) Pour the pastry cream over the sieve.
14) Press a plastic wrap directly onto the pastry cream.
15) Refrigerate the pastry cream for 1 hour or until chilled.
•frosting
1) In a medium saucepan, whisk the sugar and flour together.
2) Pour the milk and heavy cream into the saucepan.
3) Cook over medium heat while whisking until the mixture comes to a boil and thickens, about 20 minutes.
4) Pour the mixture into the bowl of a stand mixer fitted with a paddle attachment.
5) Beat on high speed until cool.
6) Reduce the speed to low and add the butter, mixing until combined.
7) Increase the speed to medium-high and beat until the frosting is light and fluffy.
8) Add the vanilla.
9) Add 1/2 cup of the coconut pastry cream.
•assembly
1) Use a cupcake corer to remove the centre of the cupcakes.
2) Fill the centres with coconut pastry cream.
3) Pipe the frosting onto the cupcakes.
4) Sprinkle the cupcakes with toasted shredded coconut.

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