Coconut cream filled coconut cupcakes with cream cheese frosting

Other

6 servings

Very Easy

55 min

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Ingredients

• 3/4 pound unsalted butter
• 2 cups sugar
• 5 extra-large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened
• 3/4 cup whole milk
• 3/4 cup unsweetened coconut milk
• 1/2 vanilla bean, seeds scraped
• 4 large egg yolks
• 1/3 cup granulated sugar
• 3 tablespoons cornstarch
• 2 teaspoons coconut rum
• 1/2 teaspoon pure vanilla extract

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Preparation

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
• With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
• In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.
• Mix until just combined. Fold in 7 ounces of coconut. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
• Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
• Combine the milks and vanilla bean and seeds in a medium nonreactive saucepan and bring to a simmer over low heat. Whisk together the yolks, sugar and cornstarch in a large bowl.
• Slowly whisk the warm milk into the egg mixture then return the mixture to the pot over medium heat and bring to a boil, whisking constantly, until thickened. Scrape the mixture into a bowl and whisk in the rum and vanilla extract.
• Let cool to room temperature then cover with plastic wrap and refrigerate until cold, at least 2 hours.

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