Wednesday, February 8, 2012

Coconut Cream Pie Cupcakes




Coconut Cream Pie is one of my favorite desserts. And these cupcakes are a light and fluffy cake version of this delicious treat :)

Soft white coconut cake filled with a vanilla creme, topped with a fluffy white frosting and shredded coconut. Yum :)

Also I'm still praying that spring gets here sooner- and coconut fits the springtime bill :)

Coconut Cream Pie Cupcakes
For the Creme Filling (Make this first):
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 2/3 cups milk
1 egg
1 teaspoon vanilla

1) In a medium saucepan, whisk together the sugar, cornstarch, and salt. Add 2 cups of the milk and whisk until combined.

2) Whisk together the last 2/3 cup milk with the egg. Stir into milk mixture in the pan. Cook over medium heat, whisking constantly, until the mixture thickens and your whisk leaves a trail in the pudding. Pour through a strainer into a bowl. Stir in vanilla. Cover surface with plastic wrap and refrigerate until chill- a few hours or overnight.

 For the Cupcakes:
1 recipe white cake found here (prepare the batter, but don't bake)
1 cup sweetened, shredded coconut

1) Preheat oven to 325F. Fold coconut into batter. Divide batter into about 24 cups in a lined-cupcake pan, filling each about 3/4 full. Bake about 20 minutes, until toothpick comes out clean. Cool.

For the Fluffy White Frosting:
1 cup sugar
1/2 cup water
1/4 teaspoon cream of tartar
2 egg whites
1 teaspoon vanilla

1) In a saucepan, stir together the sugar, tartar, and water. Cook over medium-high heat until sugar is dissolved and mixture is bubbly.

2) Whip whites and vanilla to soft peaks. Gradually add sugar mixture, whipping constantly until stiff peaks form, 7-10 minutes.

Assembly:
Cupcakes
Creme Filling
Fluffy White Frosting
2 cups coconut (estimated)

1) In the top of each cupcake, cut out a little hole. Fill with about 1-2 tablespoons pudding (as much as will fit in the hollow place you cut). Top with fluffy white frosting. Sprinkle with coconut.

12 comments:

  1. So, why is this called Coconut Cream Pie if the only coconut used is shredded coconut on the outside? No coconut milk, no coconut water, no coconut extract? This is more like a white cream cake/pie with shredded coconut. Interesting.

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    1. There is a cup of coconut mixed into the cake batter if you paid attention when you read the recipe! And have you ever made a coconut cream pie? there is no coconut milk.

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  2. It says fold coconut into batter..it sounds good will have to make them..

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  3. wow gorgeous little cupcakes, the photos are making my mouth water!

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  4. Any particular type of milk that will work best for the filling? Thanks for sharing...

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    Replies
    1. I use skim and it thickens up nicely- but whatever you have on hand will work! When i have it, using watered down evaporated milk is great too- half evaporated milk + half water :)

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  5. Sounds awsome. Cant wait to try.

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  6. I made these today! I substituted coconut milk for wherever it called for milk, and it worked fabulously. They look so cute. Thanks for the inspiration.

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  7. Wow, those look delicious. Very excited to try these out!

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  8. AnonymousMay 19, 2012

    Can't wait to try this and the pie. My DH LOVES coconut cream anything.

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  9. AnonymousMay 11, 2013

    This recipe works great!!! Cupcakes came out perfect.

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