food

Coconut Cream Cupcakes

Go Coco-nuts for this cream filled treat.

food

Coconut Cream Cupcakes

Go Coco-nuts for this cream filled treat.

Ingredients

Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of coconut milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/2 cup toasted shredded coconut, to decorate
  • 1/2 cup desiccated coconut

Coconut Cream

  • 4 tablespoons custard powder (you may use corn starch in it's place)
  • 4 tablespoons sugar
  • 500 milliliters coconut milk
  • 3 tablespoons thickened cream (optional)
  • 2 tablespoons unsalted butter (optional)
  • 1 tablespoon vanilla bean paste or extract

Frosting

  • 1 batch of fluffy vanilla buttercream frosting
  • 1 teaspoon coconut essence

Steps

Cupcakes

  1. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt.
  2. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
  3. Add the softened butter and let it mix until it resembles a fine sand like texture.
  4. Next, add coconut milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each cupcake liner 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle with desiccated coconut.
  7. Bake for 20-25 min or until a toothpick inserted comes out clean.
  8. Allow them to cool completely on a wire cooling rack before frosting.

Coconut Cream

  1. Add the custard powder and sugar into a large microwave safe bowl and mix with a whisk to combine.
  2. Slowly stir in milk while whisking.
  3. Microwave for 1 min at a time, mixing each time until it thickens. If you feel it's too thick add about 1/4 cup of milk and mix it in.
  4. Run it through a sift and add vanilla.
  5. Mix in well, cover with plastic wrap directly on the custard and chill for an hour.
  6. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  7. Line a cupcake tin with cupcake liners.

Frosting

  1. While your cupcakes are baking and cooling prepare the buttercream frosting by mixing together the frosting and coconut essence until well combined.
  2. Fit the end of a piping bag with a Wilton 6B star tip. Frost in a swirl.
  3. Finish with a sprinkle of toasted shredded coconut.