~Coconut Cupcakes with Fresh Pineapple Curd Filling and Coconut Buttercream Frosting~

Coconut Cupcakes with Fresh Pineapple Curd Filling and Coconut Buttercream Frosting

Ahhh yes, yes, yes… spring is finally here. I remember when I used to live in Chicago as a child spring could not get here fast enough for me every year, couldn’t have been the 6 feet of snow I had to dig my self out of every winter, and with spring came Easter. Easter to me will always be the rebirth of my faith, and my savior, that winter will come to an end and that the glorious days of summer are just around the corner.

But another thing that I also love about Easter is the food. Baked ham with home made potato salad and baked beans are a must. Add a fresh fruit salad and some clover leaf yeast rolls and I am in heaven, at least gastronomically that is. Then top it off with a slice of strawberry shortcake and could it get any better? Well this year I think it just might. When I saw this great recipe for fresh pineapple curd from Alaska from Scratch and this delicious looking recipe for coconut cake from Juanita’s Cocina I knew I just had to bring them together in a batch of coconut cupcakes that would be the star of my Easter dinner this year.

Coconut Cupcakes with Fresh Pineapple Curd Filling and Coconut Buttercream Frosting

Rating: 51

Coconut Cupcakes with Fresh Pineapple Curd Filling and Coconut Buttercream Frosting

A moist cupcake with a sweet fruity center topped with a creamy buttercream frosting.

Ingredients

    Pineapple Curd
  • 1 cup fresh pineapple puree, see note below.
  • 1/3 cup sugar
  • 3 egg yolks
  • 2 Tbsp. cornstarch
  • A dash of salt
  • 2 Tbsp. butter
  • Coconut Cake
  • 3 cups all purpose flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup Coco Lopez cream of coconut
  • 1/4 cup water
  • 1 1/2 tsp. vanilla
  • 1 1/2 tsp. almond extract
  • 3 sticks room temperature butter
  • 2 cups sugar
  • 6 large eggs, at room temperature
  • Coconut Buttercream Frosting
  • 1/2 cup all purpose flour
  • 2 cups whole milk, divided
  • 2 tsp. vanilla
  • 2 tsp. coconut extract
  • 4 sticks room temperature butter
  • 3-4 cups powdered sugar

Instructions

    For the Pineapple Curd
  1. In a medium saucepan, over medium heart, whisk together the pineapple puree, sugar, egg yolks, cornstarch and the dash of salt. Whisk mixture constantly until it thickens.
  2. After mixture thickens remove it from the heat and add butter whisking until smooth.
  3. Store curd in refrigerator overnight in an air tight container.
  4. For the Cake
  5. Preheat oven to 350°F, 325°F if using a convection oven.
  6. Line cupcake pan with liners.
  7. In a medium bowl sift together the flour, baking soda, baking powder, and salt.
  8. In a small bowl whisk together the cream of coconut, water, vanilla, and almond extract.
  9. In stand mixer with paddle attachment add butter and sugar and cream together, on medium-high speed for 5 minutes, until the mixture is light and fluffy.
  10. Reduce the mixer speed to medium and add the eggs, one at a time, beating well after each addition.
  11. Reduce the mixer speed to low and add the flour mix in thirds, alternating it with the cream of coconut mixture, beginning and ending with the flour. Mix batter until it is just combined.
  12. Fill cupcake liners 2/3 full and bake for 15-17 minutes until toothpick inserted in center comes out clean.
  13. For Coconut Frosting
  14. In small pan over medium heat whisk together the flour, 1/2 cup of the milk, vanilla, and the coconut extract together. Gradually add the rest of the milk while whisking constantly and cook the mixture until it comes to a low boil. Reduce the heat to low and continue to whisk the mixture until it thickens.
  15. Remove pan from heat and stir mixture occasionally as it cools to keep it lump-free and allow it to cool to room temperature.
  16. In stand mixer with whisk attachment whip the butter on medium speed until it is soft and creamy, about 3 minutes, then reduce mixer speed to low and slowly add the powdered sugar in 1/2 cup increments and beat on high speed until mixture turns light and fluffy about 5 to 7 minutes.
  17. Turn the mixer to low speed and gradually add the milk mixture. Increase the speed to medium-high and whip until the frosting turns light and fluffy.
  18. To Assemble Cupcakes
  19. Take a cool cupcake and with small knife core out center of cupcake, keep the top of the cupcake center but remove the cake just below the brown crust, fill hole with cooled pineapple curd and pop cupcake center top back on top of cupcake to cover curd. Frost and decorate cupcakes as you desire.

Notes

I like to make the pineapple curd a day ahead so it can cool in the refrigerator overnight.

To make pineapple puree take half a cored and cleaned fresh pineapple cut it into chunks and puree it in a stand blender until liquefied. Then strain pineapple mixture through a fine sieve to remove any left over pulp.

Depending on how sweet you like your frosting you can add 3 to 4 cups of powdered sugar. If the mixture gets to thick to pipe or spread you can thin it with a little milk.

Coconut Cake Adapted from Juanita's Cocina

Pineapple Curd Adapted from Alaska from Scratch

http://truebluebaking.com/2013/03/29/coconut-cupcakes-with-pineapple-curd-filling-and-coconut-buttercream-frosting/

I want to wish you and your family a happy and healthy Easter.

Until next time everyone… Enjoy!

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