Last summer, I made Ina's coconut cupcakes, and loved them. Then, for Maggie and Justin's wedding cake, I thought how about I make that as the cake, and fill it with a pineapple and rum mixture, so it's like a pina colada. Well, it worked out wonderfully for their wedding cake. So when my mom asked me to make some fruity finger food desserts, they came to might right away.
Since they were outside in the 90 degree heat, I used a bit of shortening in my buttercream, and I topped these with toasted coconut.
Pina Colada Cupcakes
Ina's Coconut CupCakes:
3 sticks unsalted butter
2 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
7 ounces sweetened, shredded coconut
Preheat the oven to 325 degrees. Cream the butter and sugar on high speed until it's fluffy, and almost white. With the mixer on low speed, add the eggs, 1 at a time. Add the vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Spoon into 24 cupcake wrappers, bake for 25 minutes.
Pineapple Rum Filling:
3 sticks unsalted butter
2 cups sugar
5 eggs
2 teaspoons vanilla extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
7 ounces sweetened, shredded coconut
Preheat the oven to 325 degrees. Cream the butter and sugar on high speed until it's fluffy, and almost white. With the mixer on low speed, add the eggs, 1 at a time. Add the vanilla.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in coconut.
Spoon into 24 cupcake wrappers, bake for 25 minutes.
Pineapple Rum Filling:
1 20 oz. can crushed pineapple
4 tbsp. butter
3 tbsp. cornstarch
1 tsp salt
1/2 c. dark spiced rum
Heat a large nonstick skillet over medium heat. Add pineapples and rum, bring to a simmer and cook off alcohol. Stir in salt, cornstarch, and butter, cook and stir constantly until no longer milky in color. Cool in fridge.
Coconut Vanilla Buttercream
*shortening is used to keep the icing from melting, if temperatures are moderate or cake doesn't need to travel, it can be omitted and everything can be scaled back)
1 cup butter (2 sticks)
1/2 cup white shortening
2 lbs. confectioners sugar
1 tsp. vanilla extract
1 tsp. salt
1/4 cup coconut milk
4 tbsp. butter
3 tbsp. cornstarch
1 tsp salt
1/2 c. dark spiced rum
Heat a large nonstick skillet over medium heat. Add pineapples and rum, bring to a simmer and cook off alcohol. Stir in salt, cornstarch, and butter, cook and stir constantly until no longer milky in color. Cool in fridge.
Coconut Vanilla Buttercream
*shortening is used to keep the icing from melting, if temperatures are moderate or cake doesn't need to travel, it can be omitted and everything can be scaled back)
1 cup butter (2 sticks)
1/2 cup white shortening
2 lbs. confectioners sugar
1 tsp. vanilla extract
1 tsp. salt
1/4 cup coconut milk
Beat together butter and shortening. Add extracts and salt. Alternate sugar and water, using more coconut milk if necessary to loosen up icing for easy spreading.
Top cupcakes with toasted coconut (I spread it on a sheet pan and watch it under the broiler)
Top cupcakes with toasted coconut (I spread it on a sheet pan and watch it under the broiler)
1 comment:
Martha Stewart has a great coconut cupcake recipe too! I never knew that about adding shortening to buttercream--that is a helpful tip! Your blog is fantastic!
kitchenbelle
www.comforttable.wordpress.com
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