Coconut Cream Pie Cupcakes
A Southern Grace Pie in the Ski.
- 1 3/4 C all purpose flour
- 2 tsp baking poweder
- 1/2 tsp salt
- 1/2 C packed sweetened shredded coconut
- 6 oz (1 1/2 sticks) unsalted butter, sofened
- 1 1/4 C sugar
- 2 large eggs pluw 2 large egg whites
- 3/4 C unsweetened coconut milk
- 2 tsp vanilla exctract
- Coconut Pastry Cream:
- 4 large egg yolks
- 1/2 C granulated sugar divided
- 1/8 tsp sa;t
- 3 Tbs[ cornstarch
- 1 2/3 C coconut milk (1 13.5 oz can)
- 2/3 C milk
- 1 tsp vanilla extract
- 1 C flaked cocount
- Coconut Buttercream Frosting:
- 1/2 C butter, room temperature
- 2-3 Tbsp milk, room temperature
- 2-3 C powdered sugar, sifted
- 1 tsp coconut extract
- 1 1/2 C sweetened shredded coconut, toasted
Adapted from asoutherngrace.blogspot.com
First, make your pastry cream so it can chill. Beat the egg yolks with a wire shisk until smooth and lighter in color. Add 1/4 C sugar and beat well Set aside in a small heavy saucepan, combine the remaining 1/4 C sugar, cornstarch and salt.
Stir in the coconut milk until cornstarch is dissolved and mixture is smooth. Place saucepan ove medium-high heat and cook and stir until thickened and bubbly. Reduce heat to medium-low and cook, continuing to stir, 2 minutes longer Remove the pan from the heat. While whisking the egg yolks, add a bit of the milk mixture to temper the yolks. Slowly pour the egg yolk and milk mixture to the remaining milk in the pan, stirring continuously. Return the pan to medium-low heat, stirring constantly. Bring to a gentle boil and cook 1 minute longer. Remove from heat. Pour through a sieve to remove any lumps. Stir in the butter and vanilla until butter is melted and mixture is smooth. Gently fold in the coconut. Cover with plastic wrap and place in fridge for at least an hour.
To make cupcakes, first preheat the oven to 350 degrees. Line standard muffin tins with paper liners. Whisk dry ingredients (including coconut) in a large bowl. Cream butter and sugar with a mixer until light and fluffy. Add egg, one at a time, beating after each addition. Mix remaining wet ingredients in a bowl. Add dry ingredients to butter mixture in three additions, alternating with wet ingredients and ending with dry, scraping the sides of bowl occasionally. Divide the batter among the muffin cups, filling each 2/3 full. Bake until testers inserted into centers come out clean, about 20 minutes. Let cool in tins on wire racks.
To make the frosting, beat the butter with an electric mixer for a few minutes. Add the milk and coconut extract and briefly blend. Add the powdered sugar gradually until the frosting is thick enough to spread easily. if the frosting is too dry, add additional milk until the desired consistency is reached.
To fill the cupcakes. carve out a cone-shaped hole (forget donut holes - I'm marketing cake holes!) and carefully spoon the coconut pastry cream inside. Apply frosting generously to the cupcakes. sprinkle the tops with toasted coconut, and after giving the components a few minutes to get to know each other, devour.
How to Toast Coconut
Stove Top Method: Place desired amount of coconut flakes in a large skillet. Cook over medium heat, stirring frequently, until the flakes are mostly golden brown. If the coconut is sweetened it tends to brown faster so, it will take less time.
Oven Method: Preheat oven to 325°F. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Remember, sweetened flakes will take less time because sugar speeds the toasting process.
NOTES: - If you have unsweetened flakes and would like to sweeten them up a bit, you can place a pound of unsweetened coconut flakes in a zip top bag with 2 tbsp of confectioners sugar. Give them a good shake and voilà - you have sweetened coconut.