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Coconut Cream Cupcakes Recipe


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     Coconut Cream Cupcakes

Category   Desserts - Breads
Sub Category   None
Servings   24

3 cups (410g) all-purpose flour
1 cup (120g) sweetened flaked/shredded coconut
1 Tbsp - 1 tsp (20g) baking powder
1/2 tsp (2.5g) salt
2 sticks (228g) unsalted butter
1 1/3 cups (265g) granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 1/3 cup coconut milk
Coconut Filling-
7 oz sweetened condensed milk
1 cup (120g) shredded coconut
3 sticks (340g) unsalted butter, room temperature
1 tsp vanilla bean paste or vanilla extract
5-6 cups (500-600g) powdered sugar

Make the filling combine sweetened condensed milk and coconut. Place in the refrigerator to chill. To make the cupcakes, preheat oven to 350 F. Line two cupcake pans with paper liners and set aside. In a medium bowl, combine flour, coconut, baking powder and salt and whisk to combine. Set aside. In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugar together on medium speed until pale and fluffy, about two minutes. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Add 1/3 of flour mixture and beat to combine. Add half the coconut milk, followed by another third of the flour mixture. Add the remainder of the coconut milk and the rest of the flour, beating each addition until well incorporated. Fill liners 2/3 to 3/4 full. Bake 18-20 minutes, until a toothpick inserted in the middle comes out clean. Cool in pans for five minutes, then remove to racks to cool completely. To make the frosting, beat butter on medium-high speed until fluffy. Add vanilla and beat to combine. Add powdered sugar a few tablespoons at a time, beating well after each addition. To assemble, use a paring knife to cut a circular core out of each cupcake. Fill each with 1-2 teaspoons of coconut filling, depending on how filling heavy you want them. Frost and enjoy!

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