Coquito Cupcakes Recipe 395

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COQUITO CUPCAKES RECIPE - (3.9/5)



Coquito Cupcakes Recipe - (3.9/5) image

Provided by carvalhohm2

Number Of Ingredients 18

Dry Ingredients:
1 2/3 cups all purpose flour
1 cup granulated sugar
1 1/2 teaspoon baking powder
1/4 teaspoon nutmeg
Liqued Ingredients:
3 egg whites
3/4 cup butter (1 1/2 sticks)
3/4 Coquito (without rum)--recipe follows
1 teaspoon vanilla
1/2 teaspoon rum extract
1/4 cup milk
Frosting:
1 cup (2 sticks) butter
4 tablespoons coquito (without rum)
1/4 teaspoon rum extract
4 cup powdered sugar
1/4 teaspoon nutmeg

Steps:

  • For Coquito Cupcakes directions see video at youtube: https://www.youtube.com/watch?v=NiwZ4RdFitI&feature=em-subs_digest-g Coquito: 1 can condensed milk 1 can coconut milk 1 can cream of coconut 1 can evaporated milk 1 tablespoon ground cinnamon 1/8 teaspoon each of ground cloves and nutmeg Pinch of salt 1/2 cup white rum (do not add if making Coquito Cupcakes or Frosting) 1/2 cup coconut rum (do not add if making Coquito Cupcakes or Frosting) For Coquito directions see video at youtube: https://www.youtube.com/watch?v=pYi5F4BRGTE&feature=youtu.be

COQUITO



Coquito image

Coquito may translate to little coconut, but this boozy drink is big on coconut flavor. Traditionally served around Christmas, this holiday drink originated in Puerto Rico and is made with rum, coconut milk, sweetened condensed milk and spices. It's delicious served very cold, with a dusting of fresh nutmeg on top.

Provided by Food Network Kitchen

Categories     beverage

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 9

One 15-ounce can cream of coconut, such as Coco Lopez
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 cup unsweetened coconut milk beverage
1/2 cup white rum
1 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg, plus more for serving
Cinnamon sticks, for serving

Steps:

  • Put the cream of coconut, condensed milk, evaporated milk, coconut milk beverage, rum, vanilla, cinnamon and nutmeg in a blender and blend until smooth, about 2 minutes. Transfer to a pitcher, cover tightly with plastic wrap and refrigerate until very cold, about 1 hour.
  • Give the coquito a good stir (the mixture may separate slightly as it sits). Pour into individual mugs or glasses, top with more nutmeg and serve with a cinnamon stick.

COQUITO



Coquito image

Very yummy creamy tropical coconut eggnog made with spices and white rum. It is always requested at my holiday gatherings. (And sometimes gets selfishly hidden in the fridge by the hostess.) Serve in glass cups and sprinkle with more cinnamon if desired. Feliz Navidad!

Provided by Brandy

Categories     Drinks Recipes     Eggnog Recipes

Time 25m

Yield 10

Number Of Ingredients 9

2 egg yolks, beaten
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
½ cup white rum
½ cup water
¼ teaspoon ground cloves
½ teaspoon ground cinnamon
1 teaspoon vanilla extract

Steps:

  • In the top of a double boiler, combine egg yolks and evaporated milk. Stirring constantly, cook over lightly simmering water until mixture reaches a temperature of 160 degrees F (71 degrees C). The mixture should be thick enough to coat the back of a spoon.
  • Transfer mixture to a blender, and add cream of coconut, sweetened condensed milk, rum, water, cloves, cinnamon, and vanilla. Blend for about 30 seconds. Pour into glass bottles and chill overnight.

Nutrition Facts : Calories 343.8 calories, Carbohydrate 46.2 g, Cholesterol 24.3 mg, Fat 12.7 g, Fiber 0.2 g, Protein 6.1 g, SaturatedFat 10 g, Sodium 104.6 mg, Sugar 45.4 g

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