Best Mini Coconut Cupcakes Recipes

WINNING RECIPE MINI COCONUT CUPCAKES WITH POPPY SEED CRUST, MUSCAT RAISIN FILLING, AND PARSLEY ICING WITH TOASTED COCONUT, FLAX AND POPPY SEED TOFFEE, AND ORGANIC ROSES

Steps:

• For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces.
• For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
• Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool.
• To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee.
• Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand.
• For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
• For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm.

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
• Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
• Spoon rounded tablespoons batter into prepared muffin cups.
• Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
• Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

MINI COCONUT CUPCAKES

Steps:

• 1. Take the cake mix. Of course, I didn't exactly go by the box. I used the same measurements, but I used milk instead of water, and butter, (that's the southern gal in me!!), instead of oil. Mix all ingredients. Next, put 3/4 cup or more or less, (your preference), coconut into the cake mix and fold in. I have a mini cupcake pan and I put those cute, little cupcake cups in it. Fill them about 3/4 full and cook around 20 minutes or until done in a 350 degree oven.
• 2. The frosting came from my mother's old Better Homes and Gardens cookbook.. Here it is following: Cream butter; gradually add about half the sugar, blending well. I used a hand mixer for the blending thoughout this recipe. Beat in 2 tablespoons cream(I used milk, it works just as well) and vanilla. Gradually blend in remaining sugar. Add enough milk(cream) to make of spreading consistency. Next, add in your preference (about 3/4 cup, more or less), coconut and mix in with a spoon. Depending on the amount of frosting you want on the cupcakes, you may want to double this frosting recipe. Oh, a note on the recipe in the cookbook states: For a more creamy frosting, beat in 1 egg instead of first 2 tablespoons cream/milk. After adding remaining sugar, beat in cream for spreading consistency.

MINI COCONUT PASSION FRUIT CUPCAKES

Steps:

• Coconut Cream
• yield: about 1-1/2 cups
• Ingredients
• cup unsweetened coconut milk, divided
• 1/2 tablespoon cornstarch
• tablespoons granulated sugar
• 8 teaspoon fine sea salt
• large egg
• large egg yolks
• tablespoons unsalted butter
• teaspoon pure vanilla extract
• 4 teaspoon coconut extract
• Directions
• Dissolve cornstarch in 1/4 cup of coconut milk. Combine remaining 3/4 cup of coconut milk with sugar and salt in a saucepan; bring to boil and remove from heat.
• Beat egg, then egg yolks into cornstarch mixture. Pour 1/2 of boiling coconut milk into egg mixture, whisk constantly. Return the remaining coconut milk to a boil; pour in hot egg mixture in a steady stream, whisking constantly.
• Continue whisking until cream thickens and comes to a boil. Remove from heat and whisk in butter and extracts until fully combined. Pour cream through a fine sieve into a bowl. Press plastic wrap directly on surface. Refrigerate immediately until cold, at least 1 hour. When ready to use, remove cream from refrigerator and give it a few stir.
• White Chocolate-Passion Fruit Glaze
• yield: about 1-1/4 cups
• Ingredients
• 2 cup passion fruit pureé
• ounces white chocolate, finely chopped
• tablespoon light corn syrup
• Directions
• Bring passion fruit pureé to a simmer in sauce pan. Remove from heat, and add white chocolate and corn syrup. Let stand for 5 minutes. Whisk until smooth. Transfer to a bowl, and let cool. (you might need to stir occasionally.)
• Assembly
• Using a serrated knife, cut each cake in half horizontally. Spoon or pipe vanilla cream on each cupcake bottom. Dip the top of matching cake half into glaze and place on top of bottom half. Spoon additional glaze over each if desire. Serve.