toasted coconut filled cupcakes

How To Make toasted coconut filled cupcakes

• 
  Step 1
  Preheat oven to 350 degrees. Prepare your large cupcake pans with cupcake papers.
• 
  Step 2
  Get two small bowls and separate your eggs and set aside. Whisk flour, baking powder, baking soda, and 1/2 teaspoon salt in a medium bowl to blend.
• 
  Step 3
  With your electric mixer, beat butter and sugar. Add sweetened cream of coconut and mix until fluffy. Beat egg yolks and vanilla extract then add to the mixture until blended.
• 
  Step 4
  On low speed, mix in dry ingredients and then buttermilk, each just until blended. Using clean dry beaters, beat egg whites with a pinch of salt in another large bowl until stiff but not dry. Fold beaten egg whites into the batter.
• 
  Step 5
  Fill your cupcakes 2/3 full. Bake for 25 - 30 minutes or until a toothpick inserted comes out clean.
• 
  Step 6
  While they are cooling down, make your frosting, and filling and toast your coconut; set aside. (When mixing your frosting and filling you need to whip it until light and fluffy) Hopefully, you have a pastry bag, if not you can cut a tiny hole out of the middle and fill that up.
• 
  Step 7
  If using a pastry bag, put on a large tip and insert into the center of your cupcake about 1 inch.
• 
  Step 8
  Gently squeeze out filling pulling out at the same time.
• 
  Step 9
  Frost your cupcakes. Mix your toasted coconut with the flaked and turn over the cupcakes on the coconut.
• 
  Step 10
  Decorate with a tiny dab of frosting on top!
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!