MINI COCONUT PASSION FRUIT CUPCAKES

Mini Coconut Passion Fruit Cupcakes image

How to make Mini Coconut Passion Fruit Cupcakes

Provided by @MakeItYours

Number Of Ingredients 16

Ingredients

Mini Coconut Cakes
Ingredients
1-1/2 cup (7-1/2 ounces) all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup unsweetened coconut milk
6 tablespoons (3 ounces) unsalted butter, softened
3 large eggs. room temperature
1 cup (7 ounces) granulated sugar
1 teaspoon pure vanilla extract
Coconut Cream, recipe to follow
White Chocolate-Passion Fruit Glaze, recipe to follow
Directions
1. Adjust oven rack to middle position and heat oven to 350 ?. Butter and flour 2 standard muffin tins. Whisk together flour, baking powder, and salt in a small bowl. Combine coconut milk and butter in a saucepan and to a simmer over low heat, keep
2. In the bowl of standing mixer fitted with whisk attachment, combine eggs and sugar, beat on medium speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and beat in dry ingredients until just combine.
3. Add milk mixture and vanilla to batter, and beat until smooth. Fill each muffin cavity to half full. Bake cupcakes until light gold, about 15 minutes. Let cool in tins for 10 minutes, then transfer to wire racks. Let cool.

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.