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Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream Recipe

Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream Recipe

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Coconut Cupcakes with Whipped Coconut Mousse Filling and Coconut Buttercream

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Ingredients:

Serving

2 cups granulated sugar
2 sticks unsalted butter, at room temperature
4 large whole eggs
2 tsp coconut extract
2 1/2 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1 cup half-and-half
1 cup flake coconut
1 cup heavy cream
1 cup half-and-half
2 tsp coconut extract
1 package (4 serving size) instant vanilla pudding mix
1 cup flake coconut
2 sticks unsalted butter, at room temperature
2 lb powdered sugar
1 tsp coconut extract
1/4 cup half-and-half, plus more for thinning frosting if needed
flake or toasted coconut, for garnish

Directions:

For the cupcakes: Preheat the convection oven to 325 degrees F or a standard oven to 350 degrees F.
In large mixer bowl, cream together the granulated sugar and butter until light and fluffy with a heavy duty mixer. Add the eggs, one at a time, and mix thoroughly after each addition. Add the coconut extract and mix well. Combine the flour, baking soda and salt. Add half of the flour to the mixer bowl along with 1/2 cup of the half-and-half. Mix until the flour is mixed in, scraping the sides of the bowl with a rubber spatula. Add the rest of flour mixture and the other 1/2 cup half-and-half. Mix until the batter is smooth and all of the flour lumps are gone. Fold in the coconut flakes.
Fill 24 cupcake liners half full and bake for 20 minutes in the convection oven or 28 minutes in the standard oven. The tops of the cupcakes should be lightly browned. Check the cupcakes to make sure no batter sticks to a wooden toothpick when inserted into the cupcake. Cool the cupcakes completely.
For the mousse filling: In large mixer bowl, beat the heavy cream, half-and-half, coconut extract and pudding mix until light and fluffy using a heavy duty mixer. It should have the consistency of whipped cream. Gently fold in the coconut using a plastic spatula. Put the filling in a pastry bag or zipper bag with a corner cut off.
For the coconut buttercream: In large mixer bowl, beat together the butter and half of the powdered sugar using heavy duty mixer. Add the half-and-half and the rest of the powdered sugar, along with the coconut extract, and mix well. If the frosting is thicker than you would like, add 1 teaspoon of additional half-and-half at a time, mixing well after each addition, until the frosting reaches the correct consistency. The thickness may depend on the humidity levels in your region. Put into a pastry bag.
To assemble: Make a hole in the middle of each cupcake using a sharp knife. Be sure and leave a small amount of cake in the bottom of the hole. Fill the cupcakes with the mousse filling. Frost with coconut buttercream. You may top the cupcakes with more flake coconut or toasted coconut as desired.
Serve immediately or chill until ready to serve.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	529.99 Kcal (2219 kJ)
Calories from fat	292.67 Kcal
		% Daily Value*
Total Fat	32.52g	50%
Cholesterol	86.74mg	29%
Sodium	349.97mg	15%
Potassium	616.08mg	13%
Total Carbs	56.64g	19%
Sugars	33.51g	134%
Dietary Fiber	0.73g	3%
Protein	5.44g	11%
Vitamin C	0.3mg	0%
Vitamin A	0.2mg	6%
Iron	0.5mg	3%
Calcium	89.2mg	9%

Amount Per 100 g
Calories	401.76 Kcal (1682 kJ)
Calories from fat	221.86 Kcal
		% Daily Value*
Total Fat	24.65g	50%
Cholesterol	65.75mg	29%
Sodium	265.3mg	15%
Potassium	467.03mg	13%
Total Carbs	42.93g	19%
Sugars	25.4g	134%
Dietary Fiber	0.55g	3%
Protein	4.12g	11%
Vitamin C	0.2mg	0%
Vitamin A	0.1mg	6%
Iron	0.4mg	3%
Calcium	67.6mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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