Coconut is never my first choice when thinking of baking cupcakes. But I had leftover coconut cream in the fridge, as well as coconut flakes… so for hubby friend’s birthday, coconut cupcakes it is. And, since I had leftover ube halaya, the cupcakes got an ube halaya center and ube-coconut buttercream on top!
Of course I did not have a coconut cupcake recipe on hand! Thank goodness there’s a number of them on the internet. I picked one from Brown-eyed Baker. As usual, I changed a few things…
my adaptation –
1-1/4 cups flour
1-1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 to 1/2 cup sweetened shredded coconut flakes
1/2 cup butter (I used butter flavored Crisco)
3/4 cup sugar
1 teaspoon vanilla extract
1/2 cup unsweetened coconut cream (well-stirred)
2 tablespoons Malibu coconut rum
Preheat the oven to 350F. Place paper cups in cupcake tins.
Stir flour, baking powder, salt and coconut flakes together (I did not process the coconut flakes); set aside.
Beat Crisco and sugar together until light and fluffy. Add egg and beat to mix well. Add vanilla.
Stir in flour mixture in 3 batches, alternating with the coconut cream and coconut rum.
Scoop mixture into the paper cups. Place a small teaspoon of ube halaya in the center of the batter. Bake for about 18-22 minutes; rotate pan midway.
When the cupcakes have cooled. Frost as desired. I used ube-coconut buttercream for mine.
1/2 cup butter, softened
1/2 cup ube halaya
1/2 cup powdered sugar
1/4 cup coconut cream (well stirred)
For the frosting – Beat butter and halaya until well combined. Gradually add powdered sugar (adjust according to personal taste). Add coconut cream by tablespoons, beating well after each addition.