BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, SPICED RUM FROSTING AND CRACKED BROWN SUGAR BRITTLE RECIPE - (4.6/5)
Provided by á-4939
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Line a standard cupcake pan with 12 standard cupcake liners. Sift the flour, baking soda and salt into a medium bowl. Set the bowl aside. In the bowl of an electric stand mixer, cream the brown sugar and margarine with the whisk attachment, about 5 minutes. Scrape down the sides and bottom of the bowl. In a small bowl or cup, combine 1/4 cup plus 2 tablespoons water and the egg replacer and stir to dissolve the egg replacer. Add the egg replacer to the sugar and mix until combined. In a small bowl, combine the soymilk and vinegar and set aside. Turn the mixer speed to low and slowly add the dry ingredients and the soymilk, alternating between the two, ending with the soymilk. Fill the cupcake liners three-quarters full with batter and bake or until a toothpick inserted into each cupcake comes out clean, about 19 minutes. Cool the cupcakes completely. To assemble: With a plastic drinking straw or a small paring knife, make holes in the center of each cupcake. Squeeze the Coconut Custard Filling in the center of each cupcake until filled but not overflowing, about 1 tablespoon per cupcake. Pipe a dollop of Spiced Rum Frosting onto each cupcake and garnish with a few pieces of the Cracked Brown Sugar Brittle. not tested it for home use, therefore, we cannot make any representation as to the results. Coconut Custard Filling: 2 cups full-fat canned coconut milk 4 ounces sugar 1/4 cup cornstarch In a medium heavy-bottomed saucepot, stir together 1 3/4 cups of the coconut milk and the sugar. Heat on medium-high until the mixture begins to bubble around the edges. In a small bowl, mix the remaining 1/4 cup coconut milk and the cornstarch into a slurry. Slowly add the cornstarch mixture to the hot sugar mixture while whisking. Cook for 2 more minutes while stirring. Remove from heat and let cool completely. Put the cooled Coconut Custard into a piping bag and cut 1/4-inch off the tip. Spiced Rum Frosting: 8 ounces non-hydrogenated vegan margarine, such as Earth Balance 8 ounces non hydrogenated vegetable shortening, such as Earth Balance 1 pound 8 ounces 10x powdered sugar 1 teaspoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 cup dark rum In the bowl of a stand mixer, whip the margarine and shortening until completely combined. Scrape the bottom of the bowl to ensure that all ingredients are mixed thoroughly. On low speed, slowly add the powdered sugar a little at a time. Add the cinnamon, allspice and cloves, and mix. Scrape the bottom of the bowl. Add the rum and mix to combine. Scrape the bottom of the bowl and mix on medium-high speed until all the ingredients are combined and the frosting is fluffy, about 2 minutes. Put the frosting into a pastry bag and cut 1/2-inch off the tip. Yield: 2 quarts. Cracked Brown Sugar Brittle: 1 cup brown sugar 1/2 cup corn syrup 1/2 teaspoon salt 1 teaspoon baking soda 1 teaspoon non-hydrogenated vegan margarine, such as Earth Balance Line a cookie sheet with parchment paper and set aside. In a medium heavy-bottomed saucepan, boil the sugar, corn syrup, 1/4 cup water and salt, stirring until the sugar dissolves. Place a candy thermometer into the pan and cook on medium heat until the mixture reaches 300 degrees F. Remove from the heat and stir in the baking soda and margarine. Pour the mixture onto the prepared cookie sheet and quickly spread the hot mixture thinly on the sheet. Let the candy cool completely and break it into small pieces with your fingers
RUM CUPCAKES WITH COCONUT FROSTING
Treat your sweet tooth to taste trip to the islands courtesy of our rum cupcakes made with yellow cake mix, dark rum and toasted coconut.
Provided by Sarah Caron
Categories Dessert
Time 1h25m
Yield 18
Number Of Ingredients 10
Steps:
- Heat oven to 325°F. Place paper baking cup in each of 18 regular-size nonstick muffin cups.
- In large bowl, mix cake mix, 1 cup rum, the water, oil and eggs with whisk until blended. Divide batter evenly among muffin cups.
- Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Remove from muffin cups to cooling rack. Cool completely, about 45 minutes.
- In medium bowl, mix butter, sugar, milk and 1 teaspoon rum with electric mixer on low speed 30 seconds. Beat on medium-high speed until well blended and fluffy, scraping down side of bowl as necessary.
- Frost cooled cupcakes. Sprinkle tops with coconut.
Nutrition Facts : Calories 260, Carbohydrate 33 g, Cholesterol 45 mg, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 24 g, TransFat 0 g
BROWN SUGAR CUPCAKES WITH BROWNED BUTTER FROSTING
From-scratch frosting-featuring the rich taste of browned butter-makes these cupcakes irresistible!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups, grease bottoms and sides of muffin cups with shortening and lightly flour, or spray with baking spray with flour.
- In medium bowl, mix flour, baking powder, baking soda and salt; set aside.
- In large bowl, beat 1 cup butter on medium speed 30 seconds. Gradually add granulated sugar and brown sugar, about 1/4 cup at a time, beating well after each addition, scraping bowl occasionally. Beat 2 minutes longer. Beat in eggs, one at a time, beating well after each addition. Beat in vanilla. On low speed, alternately add flour mixture, about one-third at a time, with 2/3 cup milk, about half at a time, beating just until blended.
- Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until two-thirds to three-fourths full.
- Bake 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
- In small saucepan, heat 1/2 cup butter over medium heat, stirring constantly, until light golden brown. Cool completely. In large bowl, beat browned butter, powdered sugar and 4 tablespoons milk with electric mixer on low speed. until blended. Beat in enough remaining milk, 1 teaspoon at a time, until frosting is smooth and spreadable. Frost cupcakes.
Nutrition Facts : Calories 300, Carbohydrate 43 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Cupcake, Sodium 210 mg, Sugar 33 g, TransFat 0 g
BROILED COCONUT TOPPING
My husband does not like the gooey icing of German Chocolate cake, so I found this pretty slick alternative! It has all the flavors, but a very distinct "crunch", it almost caramelizes on top of the cake. Try it, I think you will be pleasantly surprised! I do not use the nuts as my husband does not like nuts in his cakes, only cookies! This is perfect for a 13x9 cake, I often use a Swiss Chocolate cake mix.
Provided by Michelle S.
Categories Dessert
Time 10m
Yield 1 cake
Number Of Ingredients 6
Steps:
- Mix all ingredients well.
- Spread mixture over a slightly warm cake.
- Set your oven to broil.
- Place cake approximately 5 inches from the heat source and broil until topping bubbles and browns slightly.
- WATCH CAREFULLY AS THIS CAN BURN VERY EASILY!
Nutrition Facts : Calories 1341.2, Fat 71.5, SaturatedFat 51.3, Cholesterol 128.4, Sodium 596, Carbohydrate 180.2, Fiber 3.2, Sugar 173.3, Protein 4.4
More about "brown sugar cupcake with coconut custard filling spiced rum frosting and cracked brown sugar brittle recipe 465 food"
CREAMY BROWN SUGAR FROSTING | FROSTING RECIPE FOR …
From cookiesandcups.com
BROWN SUGAR CUPCAKES WITH PEANUT BUTTER BROWN …
From howsweeteats.com
BUTTERED RUM CUPCAKES | IF YOU GIVE A BLONDE A KITCHEN
From ifyougiveablondeakitchen.com
EASY BROWN SUGAR FROSTING RECIPE - SUGAR AND SOUL
From sugarandsoul.co
BROWN SUGAR BUTTERSCOTCH CUPCAKES - SALLY'S BAKING …
From sallysbakingaddiction.com
BROWN SUGAR CUPCAKES PERFECT FOR FALL BAKING - BLAHNIK …
From aclassictwist.com
SPICED RUM CUPCAKES WITH BOOZY BUTTERCREAM - SUGAR …
From sugardishme.com
COCONUT RUM CUPCAKES WITH COCONUT FROSTING
From cupcakesandcutlery.com
RUM COCONUT CUPCAKES WITH VANILLA RUM BUTTERCREAM
From twosugarbugs.com
COCONUT CUPCAKES - BAKES BY BROWN SUGAR
From bakesbybrownsugar.com
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT …
From cookingchanneltv.com
Servings 12Total Time 2 hrs 10 minsCategory Dessert
SNOWFLAKE COCONUT RUM CUPCAKES - BLUE BOWL
From bluebowlrecipes.com
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT …
From pinterest.ca
ROLLING STONES BROWN SUGAR CUPCAKE W/ COCONUT CUSTARD FILLING, …
From foodrecipesforever.blogspot.com
SPICED CUPCAKES WITH VANILLA BUTTERCREAM - BEYOND FROSTING
From beyondfrosting.com
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, …
From foodnetwork.cel29.sni.foodnetwork.com
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, …
From pinterest.com
ROLLING STONES BROWN SUGAR CUPCAKE WITH COCONUT CUSTARD FILLING, …
From cookingchanneltv.cel29.sni.foodnetwork.com
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