26893 tres leches coconut cupcakes leche buttercream Recipes

amazing easy and delicious tres leches: three milk cake, yellow cake mix (with pudding) baked as directed in 13 by 9-inch pan, evaporated milk, sweetened condensed milk, heavy whipping cream, rum (or to taste), finish, cream , to cover cake, sweetened coconut, poke holes in the cake with a fork all over., pour topping mixture over cake ., let mixture absorb completely in refrigerator ., cover with whipped cream and sprinkle sweetened coconut over top of cake., add strawberries , macadamia nuts, cherries and/or pineapple. i sometimes serve a caramel sauce on the side as

banana cupcakes, all-purpose flour, baking powder, salt, butter, at room temperature, white sugar, eggs, room temperature, vanilla extract, milk, bananas, chopped, buttercream frosting, butter, at room temperature, vanilla extract, sugar, heavy cream, drops yellow food coloring, or as desired

butter, room temperature, sugar, eggs, sour cream (low fat or full ), vanilla extract, all purpose flour, baking soda, salt, cocoa powder, dark chocolate, water, boiling, vanilla cream filling, all purpose flour, milk (low fat is fine ), butter (or trans fat-free shortening), granulated sugar, scraped vanilla bean or 1 tsp vanilla extract, whisk together the flour and milk and cook in a small saucepan over medium heat until thick. this will only take a few minutes. sir continuously to prevent the mixture from clumping and do not bring all the way to a boil. when thickened (consistency will be that of a thin pudding or custard), strain with a mesh strainer into a small bowl, cover with plastic wrap and let cool completely to room temperature., when the milk mixture is cool , cream the butter (or shortening) and sugar together in a medium bowl until light. add in the milk/flour mixture and the scraped vanilla bean seeds (or vanilla extract) and beat at high speed with an electric mixer for 7 minutes, until light and fluffy. scrape into a pastry bag fitted with a plain tip, or a large ziplock bag with the corner cut off, and set aside until ready to fill your cupcakes., chocolate buttercream frosting, butter, room temperature, unsweetened cocoa powder, powdered sugar, milk, vanilla extract, combine all ingredients in a large bowl and beat, with an electric mixer, until frosting is creamy, 3-5 minutes. add additional powdered sugar as needed to achieve a thick, but not stiff, frosting that is easy to spread. add additional milk, if necessary, to thin the frosting if it gets too thick.

your favorite cupcake recipes, buttercream frosting, powdered doughnuts, powdered doughnut holes, marshmallows, snowman head picks (sku: 5700-pk-sh-1), black royal icing, snowmen picks, http://www.fancyflours.com/site/5700-dp-wh-2.html or, http://www.countrykitchensa.com/catalog/product.aspx tsp=1&productid=629398

cupcake, classic yellow cake mix (no pudding in mix), eggs, oil, water, coconut filling, frozen coconut, divided (1/2 of 1 package to sprinkle on top), sour cream (not reduced fat ), granulated sugar, confectioners sugar, lemon extract, cool whip whipped topping, frozen coconut

sweet basil cream, heavy whipping cream, fresh basil, washed and dried, sweet curry lemon curd, white sugar, eggs, lightly beaten, mild curry powder, fresh lemon juice, lemons , zested, unsalted butter, melted, coconut cupcakes, white cake mix, sweetened flaked coconut, water, eggs, vegetable oil, coconut extract, sugar, divided, cream cheese, room temperature, silver dragees decorating candy

cupcakes, all-purpose flour, unsweetened cocoa powder, baking powder, salt, unsalted butter, softened, granulated sugar, eggs, milk, unsalted butter, softened, shortening, sugar, milk, coconut extract, prepared dark chocolate frosting or your own homemade

flour, cocoa powder, baking powder, salt, shortening, coconut milk, sugar, vanilla extract, coconut extract, shredded coconut

sugar, cornstarch, warm water, orange juice, lemon juice, grated lemon rind, egg yolk, all-purpose flour, sugar, baking powder, baking soda, salt, light coconut milk, eggs, canola oil, vanilla extract, flaked sweetened coconut, toasted, butter, softened, neufchatel cheese, powdered sugar, grated lemon rind, light coconut milk

butter, softened, sugar, eggs, coconut extract or vanilla extract, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, salt, unsweetened coconut milk or refrigerated whole milk, sweetened flaked coconut, divided, coconut-marshmallow buttercream frosting, recipe chocolate ganache, garnish: whole or slivered almonds

gluten-free flour mix, granulated sugar, cocoa, baking soda, sea salt, xanthan gum, coconut milk, canola oil, black bean puree, espresso, vinegar, vanilla extract, coconut extract, vegan semisweet chocolate chips, vegan chocolate syrup , such as da vinci brand, caramel coconut filling , recipe follows, caramel buttercream frosting , recipe follows, sweetened coconut flakes , plus more for garnish, coconut palm sugar, nondairy margarine, coconut milk, arrowroot, sea salt, vanilla extract, powdered sugar, nondairy margarine, soy milk, caramel sauce , from coconut caramel filling, vanilla extract

cake flour, baking powder, salt, egg whites, sugar, butter, coconut milk, coconut extract, sugar, eggs, butter, melted, lemons , zested, lemon juice, freshly squeezed, butter, powdered sugar , sifted, coconut extract, lemon extract, lemon , zested, shredded coconut

unsalted butter, at room temperature (for the pans ), plus 12 tbsp cold butter, cut into 12 pieces (for the cake), cake flour, plus more for the pans, whole milk, at room temperature, egg whites, at room temperature, vanilla bean , split lengthwise, seeds scraped out and reserved, pure vanilla extract, granulated sugar, baking powder, salt, coconut custard, cold, heavy cream, cold, unsalted butter, at room temperature, sugar, coconut custard, salt, coconut simple syrup, sweetened flaked coconut, lightly toasted, for garnish

butter, sugar, water, flax seeds, toasted, poppy seeds, unsalted butter, room temperature, superfine sugar, eggs, coconut extract, coconut flakes, all-purpose flour, baking powder, baking soda, salt, coconut milk, muscat raisin filling , recipe follows, parsley icing , recipe follows, toasted coconut, for garnish, organic green and pink-tipped rose petals , cut into chiffonade, for garnish, this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results., milk, brown sugar, muscat raisins, toasted coconut, fresh italian flat-leaf parsley, unflavored gelatin, warm water, cold water, unsalted butter, cold, sugar, salt, vanilla extract, chopped flax seed and poppy seed toffee

all-purpose flour, baking powder, salt, unsalted butter, at room temperature, sugar, eggs, separated, passion fruit , nectar, vanilla extract, sweetened flaked coconut, unsalted butter, at room temperature, powdered sugar, unsweetened coconut milk, coconut milk powder (optional), salt

flour, sugar, sweetened flaked coconut, buttermilk, eggs, butter, vanilla extract or 1 1/2 tsp pure, baking powder, salt, coconut extract, baking soda, cream cheese, butter, sugar, vanilla extract or 2 tsp pure, sweetened flaked coconut, toasted

white cake mix, water, vegetable oil, eggs, coconut extract, sweetened flaked coconut, finely chopped, cream cheese frosting, sweetened flaked coconut

sweetened shredded coconut, yellow cake mix (recommended : duncan hines), instant lemon pudding and pie filling mix (recommended: jell-o), eggs, coconut milk, vegetable oil, cream whipped frosting (recommended : betty crocker), prepared lemon curd, imitation coconut extract