MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING
Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.
Provided by RuthE
Categories Desserts Cakes Cupcake Recipes
Time 55m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 211.4 calories, Carbohydrate 31.6 g, Cholesterol 29.6 mg, Fat 8.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 103.2 mg, Sugar 17.8 g
MINI COCONUT PASSION FRUIT CUPCAKES
How to make Mini Coconut Passion Fruit Cupcakes
Provided by @MakeItYours
Number Of Ingredients 16
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.
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