1½ cups
flour 1½ teaspoon baking powder ¼ teaspoon salt ¾ cup sugar 6 tablespoons butter, room temperature 1 egg + 1 egg white, room temperature 1 teaspoon vanilla ⅔ cup milk (whole), room temperature For the Milk topping: ½ cup sweetened condensed milk ½ cup half & half (or evaporated milk) ½ cup coconut milk For the Topping: 1 cup heavy whipping cream 3 tablespoons granulated sugar ¾ cup sweetened coconut flakes 12 maraschino cherries, pitted Instructions For the Cupcakes: Preheat oven to 350 degrees F and line a muffin tin with 12 cupcake liners (I used Reynolds foil lined cupcake liners). In a mixing bowl, whisk flour, baking powder and salt together and set aside. Cream butter and sugar together for 2-3 minutes in the bowl of an electric mixer using the paddle attachment. Mix in the vanilla and egg and then mix in the egg white. Alternate mixing in the flour mixture and the whole milk in 3 batches. Mix until just combined (scrape sides of bowl as needed). Spoon batter into cupcake liners (3/4 full) and bake for 17-20 minutes, until toothpick comes out clean. Let cupcakes cool in pan for 5 minutes and then remove to a cooling rack. Meanwhile, mix the sweetened condensed milk, half & half, and coconut milk together. Use a skewer to poke lots of holes in the top of each cupcake. Place the cooling rack of cupcakes on top of a rimmed cookie sheet (to catch drippings) and spoon milk mixture over the top of each cupcake. Refrigerate 30 minutes and then spoon the remaining mixture over the top. Refrigerate at least 1 hour (to allow milk to soak in) before adding topping and serving. For the Topping: With an electric mixer, beat whipping cream and sugar just until stiff peaks form. Dollop onto cupcakes and then sprinkle with coconut flakes. Top with a cherry and serve. (Keep refrigerated until ready to serve.) 3.3.3070
This coconuttresleches is my current fave, a tropical spin on the traditional tresleches cake that transports you into a cozy hammock beneath a shady beach palm in one forkful
coconuttreslechescupcakes adapted from. Instead, I thought coconut would add a nice twist. You know…uno, dos, tres… And if you didn’t already get it, “leches” means milk
Layers of tender white coconut cake infused with a silky tresleches mixture, rich and creamy coconut pastry cream, fluffy whipped cream and a generous helping of toasted coconut
Peppermint Mocha Cupcakes by Hezzi-D's Books and Cooks. For this, I just swapped out a few ingredients and added some coconut for a totally similar, yet different, TresLeches Cake
coconut milk also finds its way into some versions. Chocolate TresLeches Cake with Rum-Caramelized BananasChocolate TresLeches Cake with Rum-Caramelized Bananasby Victoria ChallancinBeloved in Mexico, but often misunderstood elsewhere, Pastel de TresLeches (Three-Milk Pastry or Cake) is a culinary gem that deserves a wider audience
These cups TresLeches style are similar to the already known TresLeches Cake. Este postre absolutamente delicioso es como el Cake tres elches pero más fácil (creo yo) y en porciones individuales
Because of that, I whipped in coconut to add a bit of Alya flare. The coconut was a special touch, adding both crunch and unique flavor to an otherwise classic dish
Cupcakes200 gr(1 1/2 cups) farina2 cucchiaini lievito1 cucchiaino cannella115 gr(1/2 cup)burro a temperatura ambiente200 gr (1 cup)zucchero2 uova180 ml (3/4 cup) purea di zuccaCocco essiccatoPurea di zuccaTagliare la zucca a piccoli cubetti e metterla nel microonde a temperatura massima per 3/4 minuti. 200 gr(1 1/2 cups) flour2 teaspoon baking powder1 teaspoon cinnamon115 gr(1/2 cup)butter, room temperature200 gr (1 cup)sugar2 eggs180 ml (3/4 cup) pumpkin pureecoconut driedPunpkin PureeCut the pumpkin into dices and cook in the microwave for 3/4 minutes max temperature. Frost with the cream you like most and sprinkle with dried coconut 200 gr. 180 ml (3/4 cup) pumpkin pureecoconut dried
Sprinkle cupcakes with the coconut, if you don't mind covering up the pretty ruffles. The house was filled with the sweet scent of cake and lemon and coconut the morning I baked these - there's no air freshener that can sweeten up a home like something freshly baked, cooling on the counter
I've been meaning to try a new coconut cupcake recipe for several years, my last attempt wasn't successful and I'm happy to say that I can't say the same about my new find, creamy velvety coconutcupcakes
Comments
Log in or Register to write a comment.