COCONUT CUPCAKES WITH WHIPPED COCONUT MOUSSE FILLING AND COCONUT BUTTERCREAM
Steps:
- For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
- In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
- Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
- For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
- For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
- To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
- Serve immediately or chill until ready to serve.
DELICIOUS COCONUT FILLING FOR CUPCAKES
If you are a fan of coconut, you will love this delicious coconut filling for cupcakes. It is a wonderful addition to your favorite cupcake recipe. It is sure to be a hit at your next summer BBQ or dinner party.
Provided by cakedecorist.com
Categories Dessert
Number Of Ingredients 6
Steps:
- Heat Cream, Sugar, and Butter - In a heavy-bottom pot, heat the heavy whipping cream, sugar, and butter. Heat until the sugar is completely melted and the mixture is well combined.
- Combine Cornstarch, Vanilla, and Water - In a small bowl, combine the cornstarch, vanilla, and one tablespoon of water.
- Combine the Cornstarch Mixture With the Cream Mixture - Pour the cornstarch mixture into the heavy cream mixture. Whisk to combine and bring the ingredients to a boil in the heavy-bottom pan. Continue cooking for about one minute, until the mixture becomes thick.
- Remove From Heat and Add the Coconut - Remove the heavy-bottom pan from the heat and stir in the sweetened, shredded coconut. Allow the mixture to completely cool.
- Fill Cupcakes - Using a cupcake corer or butter knife, carve a shallow hole into each cupcake. Using a spoon, fill the cupcakes with coconut filling. Top the cupcake with your favorite frosting and serve.
HOW TO MAKE COCONUT WHIPPED CREAM
An easy, step-by-step recipe for how to make coconut whipped cream! Perfect for topping vegan and non-dairy desserts.
Provided by Minimalist Baker
Categories Vegan
Time 10m
Number Of Ingredients 3
Steps:
- Chill your coconut cream or coconut milk in the refrigerator overnight (see notes for top brands!), being sure not to shake or tip the can to encourage separation of the cream and liquid. See notes for more insight / troubleshooting.
- The next day, chill a large mixing bowl 10 minutes before whipping.
- Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).
- Note: if your coconut milk didn't harden, you probably just got a dud can without the right fat content. In that case, you can try to salvage it with a bit of tapioca flour - 1 to 4 Tbsp (amount as original recipe is written // adjust if altering batch size)- during the whipping process. That has worked for me several times.
- Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla (optional) and powdered sugar (or stevia) and mix until creamy and smooth - about 1 minute. Avoid overwhipping because it can cause separation. Taste and adjust sweetness as needed.
- Use immediately or refrigerate - it will harden and set in the fridge the longer it's chilled. Will keep for up to 1 - 2 weeks!
- Coconut whipped cream is perfect for topping desserts like pie, hot cocoa and ice cream. It's also ideal for french toast, pie fillings, mousse, and even no-churn ice cream!
Nutrition Facts : ServingSize 1 quarter-cup servings, Calories 126 kcal, Carbohydrate 6.8 g, Protein 0.9 g, Fat 9.8 g, SaturatedFat 8.9 g, Sodium 22 mg, Sugar 6.7 g
COCONUT DREAM CUPCAKES
My daughter, Elizabeth, came up with this incredible recipe. The cream cheese in the middle is a fun surprise when someone takes their first bite. -Julie Flournoy, Laurelville, OH
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 1-1/2 dozen.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners. In a small bowl, beat cream cheese, 1/3 cup sugar and coconut extract until smooth., In a large bowl, cream butter and remaining sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition., Spoon 1 rounded tablespoon of batter into each prepared cup. Drop cream cheese mixture by scant tablespoonfuls into center of each cupcake. Cover with remaining batter, about 1 scant tablespoon each., Bake 16-20 minutes or until a toothpick inserted in the cake portion comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, in a small bowl, beat cream cheese, butter, water and vanilla until blended. Gradually beat in confectioners' sugar until smooth. Frost cupcakes; sprinkle with coconut. Refrigerate leftovers.
Nutrition Facts : Calories 355 calories, Fat 20g fat (12g saturated fat), Cholesterol 73mg cholesterol, Sodium 232mg sodium, Carbohydrate 40g carbohydrate (29g sugars, Fiber 1g fiber), Protein 4g protein.
COCONUT CUPCAKES WITH ALMOND CREAM FROSTING
The complexity of this coconut cupcake recipe, with almond and vanilla enhancing the coconut flavor, makes for a very rich flavor.
Provided by Erin Brocklehurst
Categories Desserts Nut Dessert Recipes Almond Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Combine flour, baking powder, baking soda, and salt in a bowl. Whisk to combine.
- Beat sugar and butter together using an electric mixer in a large mixing bowl until creamy. Add eggs, one at a time, mixing well after each addition. Pour in vanilla extract, almond extract, and coconut extract; mix well. Add flour mixture alternately with buttermilk, mixing until incorporated. Fold in coconut.
- Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Remove from the oven and transfer to wire racks to cool completely, about 30 minutes.
- Beat cream cheese and shortening together using an electric mixer in a mixing bowl until creamy. Slowly add powdered sugar, 1 cup at a time, until creamy. Mix in vanilla extract and almond extract.
- Pipe frosting onto cooled cupcakes. Top each with shredded coconut.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 61.7 g, Cholesterol 92.4 mg, Fat 26.8 g, Fiber 1.5 g, Protein 5.2 g, SaturatedFat 15.9 g, Sodium 290.9 mg, Sugar 47.1 g
COCONUT CREAM CAKE I
An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.
Provided by GPAIN
Categories Desserts Cakes Cake Mix Cake Recipes White Cake
Time 8h50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
- In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
- In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g
COCONUT TRES LECHES CUPCAKES
Three types of milk wonderfully moisten these cupcakes. Toasted coconut on top adds an elegant touch. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 1-1/2 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Line 18 muffin cups with paper liners., Cream butter and sugar until light and fluffy. Beat in vanilla and 1 egg white at a time, beating well after each addition. In another bowl, whisk together flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating after each addition., Fill prepared cups about two-thirds full. Bake until a toothpick inserted in center comes out clean, 17-20 minutes. Cool 10 minutes. Remove cupcakes to a 15x10x1-in. pan., In a bowl, mix sweetened condensed, evaporated and coconut milks. Poke holes in cupcakes with a skewer, about 1/2 in. apart. Slowly spoon milk mixture over top, allowing it to absorb into cake. Refrigerate, covered, at least 2 hours., To serve, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Spread or pipe over cupcakes. Top with coconut. Store in the refrigerator.
Nutrition Facts : Calories 342 calories, Fat 16g fat (11g saturated fat), Cholesterol 47mg cholesterol, Sodium 226mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 0 fiber), Protein 6g protein.
COCONUT CREAM CUPCAKES
Make and share this Coconut Cream Cupcakes recipe from Food.com.
Provided by Pixies Kitchen
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Cup Cake Cooking Directions:.
- Preheat oven to 350 F and arrange rack in center. Line 1 (12 cup) muffin pan with baking cups; set aside. Whisk together flour, baking powder and salt in a bowl; set aside. Beat together butter and granulated sugar in a large bowl on high speed until light and fluffy, about 2 minutes. Add eggs and extract; beat until combined well, about 2 minutes. Alternately add flour mixture and coconut milk, beginning and ending with flour mixture, beating until just combined.
- Divide batter among baking cups and bake until cupcakes spring back when lightly touched, 18 to 20 minutes. Cool 10 minutes, remove cupcakes and cool completely on rack.
- Holding a small knife at ab angle, cut a 1 1/2 inch round in the top of each cupcake, forming a shallow cone shaped opening. Remove tops and fill each cupcake with 2 tablespoons custard; re-cover. Dollop whipped cream on top of each cupcake and garnish with toasted coconut flakes.
- Coconut Custard Directions:.
- Whisk together cornstarch, sugar and salt in a medium saucepan. Add milk, coconut milk and yolks; whisk until combined well. Bring to a boil over moderately high heat, stirring constantly; immediately remove from heat. Add butter and stir until melted and combined well. Transfer to a bowl set over ice and cold water; let cool completely, stirring occasionally.
Nutrition Facts : Calories 319.7, Fat 16.7, SaturatedFat 10.2, Cholesterol 128.4, Sodium 199.9, Carbohydrate 38.6, Fiber 0.8, Sugar 23.8, Protein 4.7
COCONUT-CREAM-FILLED CUPCAKES
Make and share this Coconut-Cream-Filled Cupcakes recipe from Food.com.
Provided by Queen Dana
Categories Dessert
Time 32m
Yield 18 cupcakes
Number Of Ingredients 15
Steps:
- Cupcake: Heat oven to 350°F Generously coat 18 indents in two cupcake pans with nonstick spray. in a bowl, whisk together flour, cocoa, baking powder and salt.
- Beat butter and sugar in a large bowl on medium speed for 2 minutes, until fluffy. Add eggs, one at a time, beating well after each. On low speed, add flour mixture, alternating with milk, in two additions. Divide batter among indents, 1/3 cup each.
- Bake at 350 F for 17 minutes or until toothpick inserted in centers comes out clean. Cool cupcakes in pan on rack for 10 minutes. Remove cupcakes to rack and let cool completely.
- Filling and Frosting: Beat butter, shortening, powdered sugar and milk until smooth. Mix in coconut extract. Transfer cream filling to a pastry bag and fit with a small tip. Insert tip deep into cupcake and fill with cream until you can see top bulging. Spread cupcakes with prepared frosting and serve.
More about "sweetened whipped cream for coconut cream cupcakes recipes"
EASY COCONUT CREAM CUPCAKES - LOVE FROM THE OVEN
From lovefromtheoven.com
- In a large mixing bowl, combine softened butter and cream cheese and mix well on medium until light and fluffy, approximately 2-3 minutes. Add in vanilla and mix to combine. Add in powdered sugar and salt, stirring well to combine. Once frosting is well mixed, stir in cream of coconut and coconut flakes and stir well to combine. Frost cupcakes and enjoy.
COCONUT CUPCAKES - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
FLUFFY LEMON CUPCAKES WITH WHIPPED COCONUT CREAM.
From howsweeteats.com
COCONUT CREAM PIE CUPCAKES RECIPE | EASY COCONUT …
From lifeloveandsugar.com
PERFECT COCONUT CUPCAKES (SO LIGHT AND FLUFFY)
From sweetestmenu.com
SWEETENED WHIPPED CREAM - MY CAKE SCHOOL
From mycakeschool.com
HOW TO MAKE COCONUT WHIPPED CREAM - RAIAS RECIPES
From raiasrecipes.com
COCONUT WHIPPED CREAM (DAIRY-FREE!) - DETOXINISTA
From detoxinista.com
10 BEST DESSERT WITH COCONUT CREAM RECIPES | YUMMLY
From yummly.com
COCONUT CREAM PIE CUPCAKES - COOKING FOR KEEPS
From cookingforkeeps.com
MINI CHOCOLATE CUPCAKES WITH COCONUT WHIPPED …
From cookinglsl.com
10 BEST SWEETENED SHREDDED COCONUT RECIPES - YUMMLY
From yummly.com
EASY COCONUT CREAM CUPCAKES WITH WHIPPED CREAM …
From amycakesbakes.com
5/5 (12)Calories 465 per servingCategory Dessert
HOW TO MAKE COCONUT WHIPPED CREAM - THE PIONEER WOMAN
From thepioneerwoman.com
COCONUT CREAM CUPCAKES - PASTRY AFFAIR
From pastryaffair.com
SWEETENED CREAM OF COCONUT RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PINA COLADA CUPCAKES WITH COCONUT WHIPPED CREAM
From noblepig.com
COCONUT CREAM CUPCAKES WITH HOMEMADE BUTTERCREAM FROSTING
From allthingsmamma.com
COCONUT WHIPPED CREAM: A STEP-BY-STEP PHOTO TUTORIAL - OH SHE …
From ohsheglows.com
COCONUT CREAM CUPCAKES RECIPE - SOMETHING SWANKY
From somethingswanky.com
EASY COCONUT CREAM CUPCAKES RECIPE | PICKY PALATE
From picky-palate.com
CHOCOLATE CUPCAKES WITH COCONUT WHIPPED CREAM
From yellowblissroad.com
COCONUT CREAM CUPCAKES WITH TOASTED COCONUT CREAM
From barbarabakes.com
COCONUT WHIPPED CREAM (ONLY 3 INGREDIENTS) - NAMELY MARLY
From namelymarly.com
COCONUT CUPCAKES WITH LEMON CURD, VANILLA WHIPPED CREAM AND …
From cookingforkeeps.com
CHOCOLATE COCONUT WHIPPED CREAM - LOVE IN MY OVEN
From loveinmyoven.com
SWEETENED WHIPPED CREAM RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
CHOCOLATE COCONUT WHIPPED CREAM - COCONUTS & KETTLEBELLS
From coconutsandkettlebells.com
COCONUT CREAM CAKE OR CUPCAKES - THE PERKS OF BEING US
From theperksofbeingus.com
COCONUT CREAM PIE RECIPE {EASY CUSTARD BASE CREAM PIE}
From tastesoflizzyt.com
HOW TO MAKE SWEETENED WHIPPED CREAM (4-INGREDIENT RECIPE)
From thespeckledpalate.com
COCONUT CREAM CAKE - THE SEASONED MOM
From theseasonedmom.com
COCONUT CUPCAKES – MODERN HONEY
From modernhoney.com
COCONUT CREAM PIE CUPCAKES | QUEENSLEE APPéTIT
From queensleeappetit.com
CHOCOLATE COCONUT CREAM CUPCAKES. - HOW SWEET EATS
From howsweeteats.com
SINFUL BLISS CUPCAKES WITH SWEETENED WHIPPED CREAM FROSTING
From canolainfo.org
EASY COCONUT CREAM PIE CUPCAKES WITH CAKE MIX - BEYOND FROSTING
From beyondfrosting.com
COCONUT WHIPPED CREAM (DAIRY-FREE & FRUIT SWEETENED) — …
From vegetafull.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love