Coconut Cream Pie Cupcakes Food

COCONUT CREAM PIE CUPCAKES

Steps:

• Preheat oven to 350°F (176°C) and prepare a cupcake pan with cupcake liners. 2
• . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
• . Add the butter, sugar, oil and coconut extract to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
• . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
• . Add half of the dry ingredients to the batter and mix until mostly combined.
• . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
• Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
• Fill the cupcake liners about 3/4 full and bake for 13-15 minutes, or until a toothpick comes out with a few crumbs. 9.
• Remove the cupcakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. 10
• While the cupcakes cool, make the pastry cream. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
• Add the sugar, cornstarch and milk to a large saucepan and mix until smooth. 12
• Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
• Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
• Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks. 15.
• lace the pan back on the heat and bring to a light boil. Allow to boil for 1-2 minutes, stirring continuously. 16.
• emove from heat and add butter, coconut extract and flaked coconut. Stir until smooth, then set aside to cool to room temperature. 17.
• o make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth. 18.
• dd 2 cups of powdered sugar and mix until smooth. 19.
• dd the coconut extract and 1 tablespoon of water or milk and mix until smooth. 20.
• dd remaining powdered sugar and mix until smooth. 21.
• dd remaining water or milk as needed and mix until smooth. Set aside. 22.
• sing a cupcake corer or small knife, remove the centers from the cupcakes. 23.
• ill the centers of the cupcakes with the filling. 24.
• ipe the frosting onto the cupcakes and sprinkle with toasted coconut. 25.
• f you'd like to add the pie crust toppers, bring the refrigerated pie crust to room temperature. 26. Ro
• l out the pie crust and use a mini cutter (shape of your choice) to cut out the toppers. 27. Pl
• ce on a baking sheet covered with parchment paper and bake according to package instructions (roughly 450°F for about 5-7 minutes). 28. Top
• cupcakes with toppers and refrigerate until ready to serve. Cupcakes are best when stored in an airtight container. Best for 2-3 days.

COCONUT CREAM PIE CUPCAKES

Steps:

• Add sugar, cornstarch and salt to a medium bowl and whisk together. Add egg yolks and whisk until combined and smooth. It may be crumbly at first, but keep whisking until a smooth paste forms and it lightens in colour.
• In a medium saucepan, combine the coconut milk and heavy cream. Heat over medium heat until mixture begins to simmer.
• Once coconut milk mixture begins to simmer, immediately remove from heat and slowly pour a little bit into the egg mixture while whisking constantly to temper the eggs.
• Slowly pour the remaining milk mixture into the egg mixture while whisking constantly.
• Pour the entire mixture back into the saucepan and return to medium heat. and cook, stirring constantly until the mixture is thickened and begins to boil, about 3-5 minutes. Mixture should coat the back of a spoon. Allow to boil for an additional 30 seconds.
• Remove from heat and add coconut extract and butter. Whisk until butter is melted and combined.
• Strain custard through a fine mesh sieve into a bowl. Fold in the shredded coconut, if desired.
• Place plastic wrap directly on top of the custard to prevent a skin from forming. Chill in the refrigerator for 2-3 hours or preferably overnight.
• Preheat oven to 350F. Line one 12-cup muffin pan with paper liners. Set aside.
• In a large bowl, sift the flour, baking powder, baking soda and salt and whisk to combine. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, beat the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Scrape down the sides and bottom of the bowl. Lower the speed to medium-low and mix in the eggs, one at a time until just combined.
• Add the sour cream, vegetable oil and coconut extract and mix until combined.
• Add 1/3 of the dry ingredients to batter and beat just until combined, then add 1/2 of the coconut milk and mix until just combined. Continue mixing in 1/2 of the remaining dry ingredients, remaining coconut milk, then remaining dry ingredients. Remember to mix each addition until just combined before adding the next.
• Scoop batter into cupcake liners, filling them 2/3 way full. Bake for 18-20 minutes or until a toothpick inserted into the centre comes out clean.
• Remove cupcakes from oven and allow to cool in pans for about 5 minutes, then transfer to cooling racks to cool completely. Meanwhile, make a batch of my Dreamy Coconut Buttercream Frosting (link above).
• Core the centre of each cupcake using the bottom of a large piping tip, or an apple corer.
• Remove the coconut custard from the refrigerator and stir to loosen. Using a disposable piping bag or ziplock bag, fill the cupcakes with the custard.
• Transfer frosting to a piping bag fitted with a large round tip (I used Wilton 2A). Pipe a swirl onto the cupcakes.
• Hold the cupcake over a plate of toasted coconut and lightly dip while turning the cupcake until it's all coated. Serve and enjoy!

COCONUT CREAM PIE CUPCAKES

Steps:

• Preheat the oven to 350 degrees. Line a muffin tin with liners
• Sift flour, baking powder and salt into a medium bowl. In the bottom of a stand mixer fit with the paddle attachment, beat butter and sugar on medium-high until smooth. Add in vanilla bean and almond extract. Beat until combined. Add egg yolks, bean until combined.
• Turn the mixer to low. Working in batches, add ⅓ of the flour mixture, followed by ⅓ of the milk. Repeat until combined completely. Scrap down the sides and bottom of the bowl, mix one more time to incorporate.
• In another bowl, using a hand held mixer, whip up egg whites until medium peas form. Fold mixture into batter, make sure to not deflate the egg whites.
• Fill muffin tins ¾ full. Bake for 23-25 minutes or until the edges are just slightly golden brown. Work in two batches. Let cool.
• In a medium sauce pan, whisk together coconut milk, sugar and egg yolk. Turn the heat on medium and using a wooden spoon, heat mixture until it is slightly thickened and the sugar has dissolved, about five minutes.
• In another small bowl, whisk together cornstarch and almond milk. Whisk into hot coconut milk mixture. Simmer until thickened, about five minutes.
• Once thickened, add coconut. Let cool completely. If you need to speed the process up, place in another bowl and chill in the freezer for 20 minutes or so.
• In a stand mixer fit with a whisk attachment add cold cream. Turn the mixer on medium high and whip until medium peaks form.
• Add mascarpone, whip until combined. Be sure to not over mix. With the mixer on low, add powdered sugar and mix just until combined.
• Use a cupcake corer to remove the center of each cupcake
• Transfer coconut custard to a ziplock baggie. Cut the tip off and pipe filling into center of cupcakes.
• Transfer whipped cream to a large ziplock or pastry bag, cut the tip off and pipe whipped cream mixture onto cupcakes.
• Garnish with coconut.
• Chill for 20 minutes before serving.

COCONUT CREAM PIE CUPCAKES

Steps:

• Pre-heat over to 350° F. Mix Coconut milk well before adding to the batter.
• In a large mixing bowl, combine cake mix with all remaining ingredients. Beat on medium speed until all ingredients are well mixed. Scrape down the sides of the bowl and stir from the bottom.
• Using a large cookie scoop, divide the batter evenly, filling each liner 2/3 full. Bake at 350° for 15-18 minutes. Check for doneness by inserting a toothpick into the center of the cupcake. If the toothpick comes out clean, your cupcake is done. Cool completely.
• Combine the pudding with milk and coconut extract. Whisk until pudding is dissolved. Refrigerate until firm.
• Prepare the whipped cream. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill.
• Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream at medium-high speed until soft peaks start to form. Add the powdered sugar and continue beating at high speed until stiff peaks form.
• Remove pudding from the refrigerator (after it has set) and gently fold in whipping cream. Place filling in a Ziploc bag and refrigerate until ready to use.
• Chill the bowl for 5-10 minutes again. Beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth and free of lumps. Scrape down the sides of the bowl occasionally.
• Add 3 tablespoons of heavy whipping cream. Beat into the cream cheese until cream cheese resembles a liquid mixture.
• Slowly drizzle in the heavy whipping cream and continue beating until the cream cheese resembles a liquid mixture. Continue to add the remaining heavy whipping cream and beat on medium-high speed until soft peaks form. Add the powdered sugar and vanilla extract and beat until stiff peaks form. Use immediately or keep refrigerated.
• To assemble the cupcakes, remove the middle of the cupcake using a spoon, knife, or cupcake corer. Cut off the tip of the Ziplock bag and fill the center with the coconut mousse filling. Top with cream cheese whipped cream. Sprinkle with shredded coconut. These cupcakes must be refrigerated.

THE BEST COCONUT CREAM PIE

Steps:

• For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
• Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
• Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
• Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
• For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
• For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
• Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING

Steps:

• For the cupcakes:
• Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
• Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
• Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
• For the frosting:
• Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
• To assemble:
• Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

COCONUT CREAM PIE CUPCAKES

Steps:

• Preheat oven to 400F. Using a small glass with an opening about the same size of the bottom of a cupcake, cut the dough into rounds. You'll need 24.
• Place milk and sugar in two small bowls. Brush both sides of pie crust rounds with milk and place on a greased baking sheet. Sprinkle each round with sugar.
• Bake for about 5 to 6 minutes. They will not be completely cooked at this point. Watch them carefully because they burn easily. Place on a cooling rack.
• Preheat oven to 350F. In a large bowl, combine flour, baking powder and salt in one bowl. Combine milk, half and half, vanilla extract and coconut extract in another bowl.
• Add butter and sugar to a mixing bowl and beat on low speed until smooth. Add eggs, one at a time, mixing in between.
• Add about 1/4 of the flour bowl ingredients to the butter, sugar and egg mixture and mix on low. Add about 1/4 of the milk bowl ingredients to the butter, sugar and egg mixture on low. Alternate like this until all the ingredients are added and the batter is smooth.
• Place one pie crust round at the bottom of each of the cupcake liners.
• Fill cupcake liners almost to the top. Bake for 25 to 30 minutes. Cool in the pan for 5 minutes and then transfer to a cooling rack.
• Prepare according to package directions and let cool.
• Cream butter with a mixer on low. Slowly increase the speed to medium.
• Add sugar, one cup at a time, on low speed. Add vanilla extract, coconut extract and salt. Beat on low till combined.
• Turn speed up to medium high and beat for about 5 minutes, until it's whipped, smooth and creamy.
• Using an apple corer or a paring knife, cut out a circle for the filling in the centre of each cupcake. Be careful to not go down too far or you'll cut into the pie crust bottom. Save the cupcake piece you removed for step 3.
• Fill cupcakes with coconut cream pudding.
• Place the small cupcake piece you removed to close the top of the cupcake.
• Using an icing bag and tip, frost the cupcakes. Sprinkle with toasted coconut if desired.

COCONUT CREAM PIE

Steps:

• In a medium saucepan, combine sugar, flour and salt over a medium heat; gradually stir in milk. Cook and stir over medium heat until the mixture is thick and bubbly. Reduce heat to low and cook 2 minutes more. Remove the pan from heat.
• Place a strainer over a clean mixing bowl; set aside.
• Beat the egg yolks slightly. Gradually pour 1 cup of the hot custard mixture into yolks, whisking constantly. Return the egg mixture to the saucepan and bring the entire mixture to a gentle boil. Cook and stir 2 minutes before removing the pan from heat. Immediately pour custard through the strainer.
• Stir butter, vanilla, and coconut into the hot mixture. Pour the hot filling into the baked pie crust. Cool and refrigerate until set, about 4 hours.

COCONUT-CREAM-FILLED CUPCAKES

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.

COCONUT DREAM CUPCAKES

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.

COCONUT CREAM CUPCAKES

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.

COCONUT CREAM CUPCAKES

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package; stir in 2/3 cup coconut. Spoon into 24 paper-lined muffin cups.
• Bake 20 to 25 min. or until toothpick inserted in centers comes out clean. Cool cupcakes in pans 10 min. Remove from pans to wire racks; cool completely.
• Meanwhile, beat pudding mix and coconut milk in large bowl with whisk 2 min. (Pudding will be thick.) Refrigerate until ready to assemble cupcakes.
• Remove cupcakes from liners; cut cupcakes horizontally in half. Place cupcake bottoms on tray. Top each with 1 Tbsp. pudding and 1 tsp. of the remaining flaked coconut; cover with cupcake top.
• Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Spread onto cupcakes. Garnish with remaining flaked coconut, raspberries and mint.

OLD FASHIONED COCONUT CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown, about 5 minutes.
• In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. Bring to a boil over low heat, stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and stir in 3/4 cup of the toasted coconut and the vanilla extract. Reserve the remaining coconut to top the pie.
• Pour the filling into the pie shell and chill until firm, about 4 hours.
• Top with whipped topping and with the reserved coconut.

COCONUT CREAM PIE CUPCAKES RECIPE - (4.5/5)

Steps:

• Meringue- 3 egg whites 4 tbl sugar 1/2 tsp vanilla Instructions Cake- Sift dry ingredients together, combine with wet and mix on medium for 2 mins. Bake in cupcake tin for 16-18 minutes at 325, or until they spring back when touched. Set aside to cool. Makes 3-4 dozen cupcakes depending on how full you fill the tins. Cream Pie Filling- In top of double boiler combine flour, sugar and salt, add milk and stir until smooth(it helps to add a little milk at a time and stir each time ins. tead of the whole amount at once) Cook over not in boiling water for 10 min. or until thick. Stirring almost constantly to avoid lumps. Once the 10 mins is up dip a spoon in the mixture if it coats the back without dripping of sliding off it is ready, also taste it , there should be no more raw flour taste. Remove it from the heat. In another bowl beat the 3 eggs slightly, while still stirring the eggs add 1/2 the mixture and mix until smooth. Then return egg mixture to rest of mixture and place on double boiler again. Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract. Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge. Refrigerate until cold. Meringue- Beat egg whites until frothy, sprinkle in sugar 1 tbs at a time whipping in between each addition until stiff peaks form ,careful not to over beat, mix in 1/2 tsp vanilla. Or you can use your own trusted meringue recipe. Once filling is chilled use a tip 230 and fill a piping bag with the filling, fill the cupcakes as full as you can with out them falling apart. I can usually fit 5 fillings in them. Once they are full pipe some meringue onto each one, sprinkle with a bit of coconut and bake in the oven at 350 until lightly browned. You can also brown them individually with a crème brulee torch.