Description
These Coconut Cupcakes with Custard Filling are a delightful treat, perfect for coconut lovers and those who enjoy a rich, creamy dessert. The fluffy, moist coconut-flavored cupcakes are filled with a smooth and velvety coconut custard and topped with sweetened shredded coconut for an added texture and flavor. These cupcakes are perfect for any occasion, from family gatherings to special celebrations!
Ingredients
For the Cupcakes (Makes 10):
4 large eggs (separated, yolks and whites divided)
30 g whole milk
50 g unsweetened canned coconut milk (full-fat)
30 g vegetable oil (neutral flavor)
60 g cake flour (sifted)
30 g granulated sugar
For the Custard Sauce:
2 egg yolks
90 g whole milk
75 g unsweetened canned coconut milk (full-fat)
15 g granulated sugar
15 g cornstarch
100 g heavy cream (chilled)
For the Topping:
Sweetened shredded coconut
Instructions
- Make the Cupcake Batter:
- Preheat the oven to 120°C (250°F) and line 10 cupcake molds with paper liners.
- Separate the eggs. Refrigerate the egg whites for later use. Use 2 egg yolks for the custard and save the rest for other recipes.
- Mix 30g whole milk, 50g coconut milk, and 30g vegetable oil in a bowl until emulsified.
- Sift 60g cake flour into the liquid mixture and stir until just combined.
- Beat the 4 egg whites with an electric mixer until foamy. Gradually add 30g sugar and whip until soft peaks form.
- Gently fold ⅓ of the egg whites into the egg yolk mixture, then fold in the rest until no streaks remain.
- Fill the cupcake molds about ¾ full with batter and bake for 60 minutes or until lightly golden. Let cool completely, then poke a small hole in the center of each cupcake.
- Make the Custard Filling:
- Whisk together 2 egg yolks and 75g coconut milk. Sift in 15g cornstarch and mix until smooth.
- Heat 90g whole milk and 15g sugar in a saucepan until boiling.
- Slowly pour the hot milk into the egg yolk mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium-low heat until thickened, about 3 minutes. Strain into a clean bowl, cover with plastic wrap, and chill for at least 1 hour.
- Assemble the Cupcakes:
- Whip 100g heavy cream to stiff peaks. Beat the chilled custard until smooth and fold in the whipped cream.
- Pipe the custard into the holes in the cupcakes.
- Sprinkle sweetened shredded coconut on top of the cupcakes as a finishing touch.
- Serve:
- Serve these coconut-filled, custard-topped cupcakes as a delightful treat for your next gathering!
Notes
- For a vegan version, use non-dairy egg replacements and substitute coconut cream for heavy cream.
- Add tropical fruits like pineapple or mango to the batter for extra flavor.
- Top with toasted almonds or additional shredded coconut for a crunchy finish.
- Prep Time: 30 minutes
- Cook Time: undefined
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 cupcake
- Calories: 220 kcal
- Sugar: 18 g
- Sodium: 95 mg
- Fat: 12 g
- Saturated Fat: 9 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 45 mg
