robicelli's coquito cupcake
Turn the classic Puerto Rican holiday cocktail, coquito, into a coconut rum cupcake with a lime buttercream frosting with the help of the famous Robicelli's in New York City.
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yield
serving(s)
prep time
20 Min
cook time
25 Min
method
Bake
Ingredients For robicelli's coquito cupcake
- FOR THE CUPCAKES
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12 Tbspunsalted butter
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4 lgeggs
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1 lgegg white
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zest of 2 limes
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3/4 ccoconut milk
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1/4 fldark rum
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1 tsppure vanilla extract
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1 tspkosher salt
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2 call-purpose flour
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1 3/4 csugar
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2 tspbaking powder
- FOR THE MILK SOAK
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114-ounce can sweetened condensed milk
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113 1/2-ounce can coconut milk
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1/3 cdark rum
- FOR THE COCONUT LIME BUTTERCREAM
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1 1/4 cunsweetened coconut
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zest of 3 limes
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your favorite french buttercream or american frosting
How To Make robicelli's coquito cupcake
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1Preheat the oven to 350°F. Line cupcake pans with 24 baking cups.
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2Melt the butter in a microwave at 60 percent power for 11/2 to 2 minutes. Keep the butter warm—do not allow it to sit and cool off.
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3In a stand mixer with the paddle attachment, beat the eggs and egg white on medium-low for 2 minutes until light yellow and lightly foamy.
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4Add the lime zest.
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5Increase the mixer speed to medium-high
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6Pour the warm butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble.
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7Once the butter is added, reduce the speed to medium-low.
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8With the mixer running, add the coconut milk, rum, vanilla, and salt. Mix for 1 minute until well combined.
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9Sift together the flour, sugar, and baking powder and add to the batter. Mix on medium until just combined, 10 to 20 seconds.
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10Remove the bowl and paddle from the mixer and use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well mixed.
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11Scoop the batter into the prepared baking cups, filling them two thirds of the way.
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12Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through.
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13The cupcakes are done when the centers spring back when you touch them.
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14While the cupcakes are baking, prepare the coconut milk soak. Set up a baking sheet with a wire rack.
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15Remove the cupcakes from the oven. Let cool for 5 minutes. (Leave the oven on for the coconut.)
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16Take the cupcakes out of the pan and place face up on the wire rack. Using a fork, dock each cupcake three times.
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17Spoon 11/2 teaspoons of the milk soak onto each cupcake. Let cool completely.
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18For the Milk Soak: In a microwave-safe bowl, combine the sweetened condensed milk, coconut milk, and rum.
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19Microwave on high heat for 1 minute to thin out the sweetened condensed milk. Using a whisk, mix until well combined.
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20For the Coconut Lime Buttercream: Place the coconut on a baking sheet and place in the oven for 10 minutes to toast, stirring occasionally to ensure even browning.
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21Remove the coconut from the oven. Immediately add the lime zest and stir. Set aside to cool.
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22Prepare the French buttercream as directed or American frosting. Add half of the coconut lime mixture to the buttercream and beat until well incorporated.
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23To assemble cupcakes: Fill a pastry bag fitted with a fluted tip with the coconut lime buttercream and pipe onto each coquito soaked cupcake.
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24Sprinkle the tops of the cupcakes with the remaining toasted coconut mixture
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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