Coconut Custard Cream Cupcakes

Coconut Custard Cupcakes


I’ve had these bookmarked since Thanksgiving. It was a recipe for a layer cake from Bobby Flay’s Throwdown! book. I decided to make them as cupcakes instead. White cake brushed with coconut sugar syrup, filled with coconut pudding, topped with coconut custard buttercream and topped with toasted coconut.

Coconut Custard Cupcakes


It was featured in the December issue of Food Network magazine. I’ve never seen Throwdown! as they don’t show it on Food Network UK, but I can get an imported copy of the magazine sometimes from the newsagent.

Coconut Custard Cupcakes


These definitely take a lot of work but it is worth it. The sugar syrup keeps the cake moist and the custard that goes into the buttercream gives it an amazing coconut taste and is really soft and fluffy.

Coconut Custard Cupcakes
These cases are from Wilton and are at most hobby stores in the US. I bought red ones like these at Jane Asher in the UK. They are very pretty but a little bit of a pain. They don’t fit in a muffin tray and have to be placed on a baking sheet. be careful not to overfill them otherwise the cupcakes will come out misshapen.

After all that work sit down and eat one of these babies!

coconut
Coconut Custard Cream Cupcakes

Yield: 12 cupcakes

Ingredients

Cake

12 tbs cold unsalted butter cut into cubes

2 1/4 cups cake flour

1 cup milk

6 large egg whites at room temperature

1 tsp vanilla

1 3/4 cups sugar

1 tbs + 1 tsp baking powder

1 tsp salt

Coconut Custard

3/4 cup whole milk

3/4 cup coconut milk

1/2 tsp vanilla

4 egg yolks

1/3 cup sugar

3 tbs cornstarch/cornflour

2 tsp Malibu or coconut extract

Coconut Sugar Syrup

1 tbs sugar

3/4 cup flaked coconut

1 1/2 cups water

Coconut Filling

3/4 cup coconut custard

3/4 cup heavy cream/double cream, cold

Coconut Buttercream

3 sticks (345g) unsalted butter, at room temperature

1 1/3 cup icing sugar

3/4 cup coconut custard

pinch of salt

Topping

Toasted coconut

Instructions

  1. Make the coconut custard first by combining the milk, coconut milk and vanilla in a medium saucepan. Simmer over a low heat.
  2. Whisk the eggs, sugar and cornflour together in a large bowl. Whisk the warm milk mixture into the eggs. Pour back into the pan and bring to a boil. Keep whisking until it becomes thick. Scrape into a bowl and add the Malibu. Let the custard reach room temperature and then cover and refrigerate until cold.
  3. Make the syrup for the cake. Combine the water and sugar into a saucepan and bring to a boil. Stir in the coconut and and remove from the heat. Leave for 30 minutes up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil for 5 minutes and set aside to cool.
  4. Make the cupcakes. Preheat the oven to 350 F/180 C and line a muffin tray with cases. Whisk together the milk, egg whites and vanilla into a medium bowl.
  5. Mix the flour, sugar, baking powder and salt. Mix the butter in one cube at a time with an electric mixer on low speed until the batter looks like wet crumbs.
  6. Add all the milk mixture except 1/2 cup and beat on medium speed until light and fluffy. Add the last 1/2 cup and beat for 30 seconds. Fill each cup and bake for 15-20 minutes until toothpick inserted comes out clean.
  7. Make the coconut filling by beating the coconut custard and cream and whip until soft peaks form.
  8. Make the coconut buttercream by beating the butter and 1/3 cup of icing sugar until light and fluffy. Add the coconut custard and salt and beat until smooth. Add the rest of the icing sugar until desired consistency is reached.
  9. Brush each cupcake with a little sugar syrup and let it soak in a for a few minutes. Don't use too much or the cake will get soggy.
  10. Cut out a cone shaped hole into each cupcake and place one teaspoon of coconut filling in each. Pipe coconut buttercream on top of each cupcake and sprinkle with some toasted coconut.
  11. Toasted coconut can be made by spreading some shredded coconut on a baking tray and bake for 5 minutes at 350/180 C.
http://www.americancupcakeabroad.com/cupcakes/coconut-custard-cream-cupcakes
adapted from Food Network Magazine and Bobby Flay’s Throwdown! (makes 12 cupcakes)

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23 Comments

  1. OH MY, MY, MY! You have made my mouth water, and have filled me with the desire to rush out, to buy ingredients necessary. I love the cup liners you used… very spring themed and perfect for Easter. Thank you for the tummy rumbling, and very thorough blog… will be trying these promptly!
    = )

  2. I've never had a cupcake look so good so early in the morning. Thanks for the imagery. Perfection! Haha

  3. They look wonderful

  4. The UDG

    I just wanted to eat all that toasted coconut!

    On a side note, was at a bridal shower today where they served cake pops and I thought of your blog.

  5. chocolateangel

    These look and sound absolutely divine!

  6. IEN Skin Care

    look so yummy <3

  7. Anonymous

    Can I just say, that you have the yummiest looking food on your blog? Also I first found out about cake pops on your blog, and you make it sound soo easy (trust me, it's not).

  8. Cupcake Kelly

    thanks!

  9. Moomser

    Just found you, somehow, not sure how, and now I can't seem to leave! Been looking at all your pictures, man do these cupcakes look amazing! Unfortunately am on a diet and a wonky baker so they're probably not in my immediate future… but a girl can dream…

  10. Robinz723

    Looks so great :)

  11. The Caked Crusader

    coconut custard has (seriously) made my mouth water! I love coconut soooo much!

  12. Rebecca from Chow and Chatter

    wow great cupcakes and fun blog came over from blogs of note love the cases as well

  13. DJ Twisted Sister

    Are those ever pretty!

  14. jo and zara

    absolutely addicted to your blog! Cannot stop drooling, planning the next bake session soon using your recipes!

  15. filelalaine

    Love the recipe (can never have too much coconut) and your detailed instructions!
    Also love the "flower" cupcake liners which I get here in the US from two gourmet food supply stores (Williams Sonoma and Surfas).
    I plan on using a frosting/piper to inject the filling directly into the cupcake and then frost the top separately to eliminate the cutting of the top step. I hope it doesn't take away from the look or the taste. Thanks for the inspiration!

  16. The Blue Zoo

    Wow! Those look amazing!! Too much work for me (Im a lazy baker) But still, I'd love to eat one!

  17. Oh wow, that looks wonderful *A* And very, very delicious 8D I'm going to try those soon!

  18. Your blogs on cupcakes so inspired me that I made some for my birthday! Your blog is a delight! Zed
    'justnotliketheothers.blogspot.com"

  19. WOOOOW! Cuuuutee!!!

  20. Buzaarchee

    OH WOW. these look absolutely stunning! great blog 😀

  21. The 4 C's of delicious!

  22. Bakeshow

    My goodness! These look positively scrumptious!