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.