coconut - Cupcake Project

German Chocolate Cupcakes

Stef — Mon, 19 Oct 2020 01:08:10 +0000

These German chocolate cupcakes are decadent and irresistible! They start with my best ever chocolate cupcakes made with milk chocolate. Those are filled with a coconut pecan filling and finally topped with chocolate buttercream, desiccated coconut, and chopped pecans.

These treats are perfect mini versions of the cake! Around here, we like them even better than the cake.

Ingredients

Some of the key ingredients you’ll need for this recipe are:

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Toasted Coconut Chips in Under 10 Minutes

Stef — Wed, 15 Apr 2020 16:42:44 +0000

Toasted coconut chips are relatively healthy, insanely delicious, and totally addictive. If you like the store-bought kind, you will love this easy homemade sweet and salty version using unsweetened flaked coconut.

You might see these at Trader Joe’s, sold as roasted coconut chips, or you may have encountered a version made by Dang [paid link] sold at other grocery stores.

On Amazon right now, it costs $2.26 an ounce for the Trader Joe’s chips (they are less in the store), $1.42 an ounce for Dang chips, and $0.26 per ounce for unsweetened flaked coconut. Just how hard could it be to toast and sweeten coconut myself?

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Piña Colada Cupcakes

Stef — Thu, 27 Feb 2020 19:50:00 +0000

Piña Colada Cupcakes are perfect cupcake versions of the drink – complete with coconut, pineapple, and rum. If you love piña coladas, these cocktail cupcakes are for you!

These boozy cupcakes aren’t just moist; their insides are almost wet due to the juicy pineapple bites scattered throughout the cake. They are so close to the piña colada drink that eating them can make you feel like you are taking a mini tropical getaway.

These tasty pineapple cupcakes come complete with a boozy cream cheese frosting. Perfect for the summer time, you’ll love these easy cocktail cupcakes!

How to Make Piña Colada Cupcakes

To give these cupcakes their signature flavor, you’ll start with mixing the liquid ingredients together. The important ones are the rum, coconut milk, and pineapple juice.
You can use any rum that you like, and there is no need to go out and buy anything special. But, if you happen to have Malibu coconut rum [paid link] or pineapple rum on hand, I would highly recommend those flavors.
- Tip: Don’t buy pineapple juice for this recipe. You’ll need crushed pineapple later in the recipe, so buy a can of crushed pineapple in juice and use the juice from the can.

Using coconut milk in the batter of these pineapple cupcakes gives them a distinct piña colada flavor.

You will next alternately add the liquid mixture and dry ingredients to butter, sugar, and eggs. If you are new to prepping the basic cupcake ingredients, be sure to read my post on how to make cupcakes to get you started.

The process of making these pineapple cupcakes is just like making most other cupcake recipes. Once you get the basics down, you can make a wide variety of desserts just like these boozy cupcakes!

Lastly, the pineapple cupcakes get even more flavor by folding in desiccated coconut (also known as baker’s coconut) and crushed pineapple.

Adding crushed pineapple ensures that these cocktail cupcakes are bursting with fresh flavor and have a tender, moist interior.

Fill the cupcake liners 3/4 full and bake for about 25 minutes.
Note that pineapple cupcakes like this don’t dome. They aren’t a light and fluffy cupcake that rise a lot. Rather, they are more moist and dense and packed with flavor!

Frosting for Piña Colada Cupcakes

You can’t go wrong with basic Cream Cheese Frosting. Everyone loves it!
But, like I do with my Margarita Cupcakes, I like to put the flavor of the drink in the cupcake frosting. So, I love adding a splash of Malibu rum to the frosting to create a coconut buttercream instead of using vanilla extract. You can also use coconut extract to accentuate the coconut flavor.
Top the cupcakes with cocktail cherries (also called Maraschino cherries), cocktail umbrellas [paid link], and paper straws for the perfect presentation. Another way to decorate is to press some sweetened shredded coconut or toasted coconut flakes into the frosting.

Piña colada cocktail cupcakes are your new favorite summer dessert. Pair these pineapple cupcakes with a sweet and refreshing beverage and enjoy!

FAQs

Can you make these without alcohol?

If you don’t want any alcohol in these cupcakes, replace the rum with more pineapple juice and optionally use a teaspoon of rum extract. You can use rum extract in the frosting or just stick with a basic cream cheese frosting – leaving off the rum flavor entirely.

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Easy Coconut Macaroons

Stef — Mon, 28 Oct 2019 15:34:00 +0000

Coconut macaroons are crispy on the outside, chewy on the inside, and have a wonderful coconut flavor. They are incredibly easy to make!

You may have had macaroons from bakeries or from a can [paid link] (I grew up eating these), but the homemade version is amazing.

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Easy Chocolate Coconut Macaroons

Stef — Thu, 18 Apr 2019 17:49:20 +0000

These dark chocolate macaroons are made with chocolate, egg whites, sugar, and just a pinch of salt. This version of the classic coconut macaroon is for macaroon lovers who also adore chocolate.

What Makes These Chocolate Macaroons Unique

If my chocolate macaroons look different than other chocolate macaroons you’ve seen, there are two possible reasons:

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Desiccated Coconut

Stef — Sun, 28 Oct 2018 15:44:00 +0000

Desiccated coconut is fresh coconut that has been shredded or flaked and dried. It is typically unsweetened, but the term is sometimes also used to refer to the less dry sweetened flake coconut as well. Most people buy desiccated coconut at the store, but you can make it from scratch!

Ingredients and Equipment

Aside from a fresh coconut, you’ll need a screwdriver, a hammer, and a sieve to make flaked coconut.

How It’s Made

How to Open a Coconut

The first – and possibly hardest – part of making this recipe is opening the coconut.

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EASY Coconut Clusters

Stef — Tue, 23 Dec 2014 19:43:14 +0000

These coconut clusters couldn’t easier and they are SO delicious. They are one of my go-to last minutes holiday recipes. Mix three ingredients, scoop them out onto a cookie sheet, bake for 10 minutes and you’re done – so simple!! Oh, I should mention that they are gluten-free, too!

These coconut clusters that originate from Brazil taste a lot like the coconut macaroons, which is to say that the main flavor is sweetened toasted coconut (fine by me!). The main difference between the two is the texture. Coconut macaroons are typically dense and cakey, while these clusters are light and very chewy.

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Chocolate Mousse Pie with Coconut Macaroon Crust

Stef — Mon, 07 Apr 2014 18:35:18 +0000

Every bite of this chocolate mousse pie delivers rich, silky chocolate with a chewy coconut macaroon finish.

This chocolate mousse contains raw eggs, so I highly recommend using pasteurized eggs to prepare it.

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Latik – Cooking Magic with Coconut Milk

Stef — Wed, 15 Jun 2011 15:46:00 +0000

Latik, a Filipino dessert topping, is made by cooking down coconut milk or coconut cream (the more solid stuff on the top of a can of coconut milk) for hours until it separates into fried coconut curds (latik) and coconut oil.

Making latik is like putting coconut milk into a magic hat, saying, “Abracadabra,” and pulling out an amazing toasted hybrid of brown sugar and desiccated coconut.

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