Toasted Coconut Filled Cupcakes
By
Janet Scott
@JanetLeeScott
6
I sold them at our Farmers Market and couldn't bake enough.
One lady bought me out completely! Another man bought one, started to walk away while eating his, then turned around and come back to buy more!
"Enjoy"
Blue Ribbon Recipe
These were a little bit of work, but so worth it. You get a coconut marshmallow creme filling surprise with each bite. The cake is fluffy, moist and yummy, but the filling and frosting are really rich and creamy. The toasted coconut is a nice final touch!
The Test Kitchen
Ingredients
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2 3/4 call-purpose flour
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1 tspbaking powder
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1/2 tspbaking soda
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1/2 tspsalt
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1 3/4 cwhite sugar
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1 cunsalted butter (2 sticks)
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1 ccanned sweetened cream of coconut (I use Coco Lopez), reserve 2 tbsp for frosting & filling
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4 largeeggs (separated)
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1 tspreal vanilla extract
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1 cbuttermilk
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FROSTING
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1/2 cunsalted butter (1 stick)
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2 cpowdered sugar
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1 Tbspcream of coconut
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1 tspreal vanilla extract
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FILLING
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1 Tbspcream of coconut (you should have some left over)
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3/4 cmarshmallow fluff
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1 1/2 cpowdered sugar
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6 Tbspunsalted butter
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4 Tbspheavy whipping cream
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TOPPING
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1/3 csweetened coconut
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1/2 ctoasted sweetened coconut