Toasted Coconut Cream Cupcakes

Toasted Coconut Cream Cupcakes

Makes about 2 dozen cupcakes
CUPCAKES:
2 cups sugar
1 cup butter
4 eggs
3 tsp vanilla extract
3 cups flour
3 1/2 tsp baking powder
1 cup coconut milk (full fat)

1. Cream together butter and sugar.

2. Add in eggs one at a time, beating well after each addition.

3. Mix in vanilla.

4. Sift together flour and baking powder.

5. Add dry mixture alternately with coconut milk.

6. Scoop into muffin papers and bake at 350 for about 14 minutes or until slightly browned on top.

7. Cool completely before filling.

TOASTED COCONUT CREAM FILLING:
1 1/2 cups heavy whipping cream
1/4 cup coconut milk
2/3 cup sugar
2 tsp vanilla
1/2 cup butter
1 1/2 Tbsp corn starch
1 1/2 Tbsp water
2 cups toasted coconut

1. In a saucepan, combine the cream, coconut milk, sugar, vanilla, and butter.

2. Cook over medium heat until sugar is dissolved.

3. In a small bowl, whisk together the corn starch and water.

4. Add corn starch mixture to cream mixture and bring to a simmer.

5. Cook over medium heat stirring constantly for 10 minutes until thickened.

6. Fold in toasted coconut.

7. Chill in the refrigerator until cold.

8. This step can be made the day before.

9. Using a pastry bag fitted with a large round tip, fill cupcakes.

10. I usually fill from the top, and squeeze bag until the cupcake top cracks.

11. Frost with vanilla buttercream and roll in toasted coconut.

VANILLA BUTTERCREAM FROSTING:
1/2 cup softened butter
1/2 cup shortening
1 Tbsp vanilla extract
8 cups powdered sugar
about 1/4 cup milk

1. Whip together all ingredients until light and fluffy.

2. Add milk only a little at a time so that frosting isn't too runny.

3. If so, just add in a bit more sugar.