TOASTED COCONUT FILLED CUPCAKES
These were a little bit of work, but so worth it. You get a coconut marshmallow creme filling surprise with each bite. The cake is fluffy, moist and yummy, but the filling and frosting are really rich and creamy. The toasted coconut is a nice final touch!
Provided by Janet Scott
Categories Cakes
Number Of Ingredients 24
Steps:
- 1. Preheat oven to 350 degrees. Prepare your large cupcake pans with cupcake papers.
- 2. Get two small bowls and separate your eggs and set aside. Whisk flour, baking powder, baking soda and 1/2 teaspoon salt in medium bowl to blend.
- 3. With your electric mixer, beat butter and sugar. Add sweetened cream of coconut and mix until fluffy. Beat egg yolks and vanilla extract then add to the mixture until blended.
- 4. On low speed, mix in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into batter.
- 5. Fill your cupcakes 2/3 full. Bake for 25 - 30 minutes or until a tooth pick inserted comes out clean.
- 6. While they are cooling down, make your frosting, filling and toast your coconut, set aside. (When mixing your frosting and filling you need to whip it until light and fluffy) Hopefully you have a pastry bag, if not you can cut a tiny hole out of the middle and fill that up.
- 7. If using a pastry bag, put on a large tip and insert into the center of your cupcake about 1 inch.
- 8. Gently squeeze out filling pulling out at the same time.
- 9. Frost your cupcakes. Mix your toasted coconut with the flaked and turn over the cupcakes on the coconut.
- 10. Decorate with a tiny dab of frosting on top!
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