Coconut and Dulche De Leche Cupcakes
One Sarcastic Baker recipe - Baking (Jewish)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 24 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 1/2 Cup Cake Flour (( 180 g/ 6.5 oz))
- 1 Cup AP Flour ((120 g/ 4 oz))
- 2 1/8 tsp Baking Powder
- 1/2 tsp Salt
- 1 1/2 tsp Coconut Extract
- 1 tsp Vanilla Extract
- 1 1/3 Cup Coconut Milk ((320 ml))
- 1 3/4 Sticks Unsalted Butter, soften ((200 g / 7 oz))
- 2 Cups Sugar ((400g / 14 oz))
- 4 Large Eggs, room temperature
- 1 1/2 Cup Sweetened Coconut Flakes ((130 g / 4.5 oz))
- 1 Can Dulche De Leche
- 1 Cup Toasted Coconut Flakes ((130 g / 4.5 oz))
- 6 Sticks Unsalted Butter, soften ((680 g / 24 oz))
- 6 Cups Confectioners Sugar, sifted ((680 g /24 oz))
- 2 tsp Vanilla Extract
- 1/4 tsp Salt
Instructions
- 1
Preheat the oven to 350F. Line 2 12-cup muffin pan with cupcakes liners and set aside
- 2
In a bowl, sift the dry ingredients (flour, baking powder, coconut and salt). Set aside.
- 3
In a medium measuring cup, pour the coconut milk, coconut and vanilla extract. Stir to combine and set aside.
- 4
In a bowl of a standing mixer, place the butter and sugar and mix on low for about 1 minutes until you have a smooth and creamy mix.
- 5
Add eggs one at a time waiting for the egg to be completely incorporated before adding the next.Scrap the sides and bottom of the bowl.
- 6
Add dry ingredients alternating with the wet ingredients in 3 parts starting and ending with the dry ingredients.After adding the last part of the dry ingredients, turn mixer off and using a rubber spatula, scrape the sides and bottom of the bowl to make sure all the ingredients have completely incorporated.
- 7
Fill the muffin tins 3/4 full and bake until the tops have firmed and a cake tester comes out with just a few crumbs from the middle of the cupcakes, About 18-20 minutes.
- 8
Allow the cupcakes to cool completely before removing from the pan and frosting.
- 9
In a bowl of a standing mixer, fitted with the paddle attachment, cream the butter until light in color and smooth.
- 10
Add the sugar, one cup at a time making sure the sugar and butter have completely blended before adding the next cup. Scrap the sides and bottom of the bowl.
- 11
Add the salt and vanilla extract and mix on low. Gradually increase the speed to high and mix for about 5 minutes. Until the buttercream is light and fluffy.
- 12
Place the buttercream in a pastry bag fitted with your choice of tip.
- 13
Using a sharp knife, cut 3/4" circle in the center of each cupcake. The knife should move in a circle and remove a cone like cupcake piece. If you choose you can use an apple core remover.
- 14
Fill each cupcake with 1 tsp of the Dulche De Leche paste.
- 15
Frost the cupcakes with buttercream and sprinkle with coconut flakes.
- 16
Mix 2 TBS of Dulche De Leche paste with 1 tsp of milk and stir (or warm in the microwave for 15 seconds but wait for it to cool before drizzling).Drizzle the cupcakes with a spoon.