Coconut Pecan Cupcakes Food

COCONUT PECAN CUPCAKES

Steps:

• In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened. Remove from heat. Stir in butter until melted. Stir in coconut, sour cream and vanilla. Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.
• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in finely chopped pecans. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

COCONUT CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Place lemon juice in measuring cup and add milk, stir to combine and set aside. In a large bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk mixture, beating well after each addition. Fold in coconut., Fill paper-lined muffin cups two-thirds full. Bake until a toothpick inserted in the center comes out clean, 18-20 minutes or until a toothpick inserted in center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut.

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.

SALTED CARAMEL CUPCAKES WITH PECAN COCONUT BRITTLE CRUMBLE AND CARAMEL SWISS BUTTERCREAM

Steps:

• Preheat the oven to 350 degrees F. Line two standard muffin pans with 24 cupcake liners.
• For the salted caramel: Combine the sugar, 1/3 cup water and the corn syrup in a small saucepan. Stir with a wooden spoon and bring to a simmer over medium heat. Simmer, swirling the pot occasionally, until the mixture is a beautiful amber color (watch closely). Once the desired color is reached, immediately add the butter and stir with a wooden spoon until completely incorporated. Remove from the heat. Add the heavy cream and stir to incorporate. Stir in the coarse salt. Pour 1/2 cup of the salted caramel into a small bowl or measuring cup, and the remainder into another bowl. Cool completely, stirring occasionally. (You can speed up the cooling by putting the caramel into the refrigerator, but it must be pourable when you are ready to assemble the cupcakes.)
• For the brittle: Butter a small baking sheet and set aside. In a small but deep saucepan, combine the sugar, corn syrup, butter and 2 tablespoons water. Bring to a full boil over high heat, and boil until a candy thermometer reaches 280 degrees F. Remove from the heat and immediately stir in the baking soda, and then the pecans. Pour onto the prepared pan and spread with a rubber spatula. Top with the coconut. Allow to cool. Break the brittle into pieces of desired size.
• For the cupcakes: In a medium bowl, sift together the all-purpose flour, cake flour, baking powder and kosher salt and set aside. Combine the milk and vanilla and set aside. In the bowl of an electric stand mixer with the paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl as necessary. Once incorporated, add the eggs, one at a time, at low speed. Be sure to incorporate after each addition, scraping down the sides of the bowl as necessary. Do not over beat. Once incorporated, add the flour mixture and the milk mixture. Alternate with three parts flour and two parts milk, being sure to scrape down the sides of the bowl as necessary (we don't want any butter chunks stuck to the bottom). Using a 1/4-cup ice cream scoop, fill each cupcake liner with batter.
• Bake until a skewer inserted in the center comes out clean, 18 to 20 minutes. Transfer the pans to cooling racks and cool for about 5 minutes, and then transfer the cupcakes to the racks to cool completely before filling and frosting.
• While the cupcakes are baking, make the buttercream: Combine the sugar and egg whites in the bowl of a stand mixer. Place the bowl over simmering water and whisk continuously until the sugar is melted. Remove from the heat, place under the mixer with a whisk attachment and whisk at medium-high speed until soft peaks form and it cools to room temperature. Add the butter and beat until incorporated. With the mixer running, slowly beat in the 1/2 cup reserved salted caramel until the mixture is homogenous. Set aside at cool room temperature until you are ready to frost the cupcakes.
• To assemble: Use a small serrated knife, core each cupcake about 1 1/4 inches wide at the top and halfway into the cake. (Discard the cores-or nibble while you work.) Fill each with about 1 tablespoon of the remaining salted caramel. Sprinkle with about 1/4 teaspoon coarse salt. Frost each cupcake with a generous amount of caramel Swiss buttercream and garnish with crumbled pecan coconut brittle. Eat.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes.
• In a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each.
• Stir in extracts.
• Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• Beat just until combined.
• Beat just until combined.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• Fold into batter.
• Fold into batter.
• Stir in coconut and pecans.
• Stir in coconut and pecans.
• Fill paper-lined muffin cups three-fourths full.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Cool completely.
• Combine frosting ingredients; frost cupcakes.
• Combine frosting ingredients; frost cupcakes.
• Store in the refrigerator.
• Store in the refrigerator.

COCONUT PECAN CAKE

Steps:

• In a large bowl, beat the eggs, 2 cups sugar, oil and 2 teaspoons extract. Combine the flour, baking powder and salt; add to egg mixture alternately with buttermilk just until moistened. stir in coconut and pecans. , Spoon into a greased 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a small saucepan, combine the water, butter and remaining sugar. Bring to a boil; cook for 5 minutes. Remove from the heat; add remaining extract. , Slowly pour hot syrup over hot cake. Cool in pan for 4 hours before removing to a serving plate. Dust with confectioners' sugar if desired.

CHOCOLATE COCONUT PECAN CUPCAKES

Steps:

• Mix cake mix, pudding mix, nuts, and coconut flakes.
• follow cake box directions (add wet ingrediants).
• spray or rub cupcake pan so mix doesnt stick.
• bake at 350f for about 20 minutes or until knife comes out clean --
• let cool and frost with your favorite icing.

COCONUT-PECAN CUPCAKES WITH CHOCOLATE GANACHE

Steps:

• Preheat oven to 350°F. Line standard muffin tins with paper liners. In a food processor, finely grind shredded coconut; transfer to a bowl. Process pecans with 2 tablespoons sugar until finely ground. Sift together flour, baking powder, and salt; stir in ground coconut and pecans.
• With an electric mixer on medium-high speed, cream butter, creamed coconut, and remaining sugar until pale and fluffy. Add extract and then eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of coconut milk, and beating until just combined after each.
• Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until golden and a cake tester inserted in centers comes out clean, 20 to 22 minutes (cupcakes will not be domed). Turn out cupcakes onto wire racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
• To finish, dip tops of cupcakes in chocolate glaze, then turn over quickly and garnish with toasted coconut. Cupcakes are best eaten the day they are glazed; keep at room temperature until ready to serve.

LEMON COCONUT CUPCAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in lemon zest and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Beat just until combined. Fold in coconut., Fill paper-lined muffin cups three-fourths full. Bake at 350° until a toothpick inserted in the center comes out clean, 18-22 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., In a small bowl, beat the cream cheese, butter, grated lemon zest, vanilla and lemon juice until fluffy. Gradually beat in confectioners' sugar until smooth; stir in 1/4 cup coconut. Frost cupcakes; sprinkle with remaining coconut. Garnish with shredded lemon zest if desired.