web analytics
68 Flares Filament.io 68 Flares ×

Coconut Snowball Cupcakes | www.tasteandtellblog.com

I really think that for the most part, my cooking is pretty “family friendly.” Even though my daughter is not even eating solids yet, so I’ve only been feeding my husband and I for the last few years, we tend to like less pretentious, every day kind of food. Sure, I like to challenge myself now and again, but day to day, I tend to be drawn towards the kind of food I grew up on.

Well, a few months ago, we had an extended family get together to celebrate my grandparent’s anniversary. My sisters, mom and I were asked to bring desserts. One of the desserts I brought were these cupcakes. I had been wanting to make them, and I was excited to have the opportunity to do so. At the end of the party, my cupcakes had hardly been touched. Granted, there were about a bazillion desserts there, but I still wondered what happened and why no one wanted my cupcakes.

I took them home, and the next night, my immediately family got together for family dinner. Since I had so many of these cupcakes, plus some of another cake I had made left over, I took them for dessert. I left early that night with a tired, crying baby, so I left behind all of my left over desserts. The next day, my mom told me how my dad had just raved about these cupcakes, and how every really liked them. I had eaten one (or two!) by this point and I loved them. So I wondered why no one wanted the cupcakes at the party.

My mom came up with this answer. She said that she noticed that the kids all wanted cupcakes at the party, and the adults tended to go for cake. But there were some chocolate cupcakes, and those were the first to go. She thought that maybe these cupcakes were too sophisticated for the kids, and the adults were all too full on cake to try the cupcakes. I had a big laugh out of that, because I really don’t see my food as sophisticated. So maybe if you have some adults to bring a dessert to, these would go over better with them than with the kids!!

Coconut Snowball Cupcakes
from Baked: New Frontiers in Baking

Makes 24 cupcakes

For the cupcakes

2 cups cake flour
1/2 cup all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter, softened
1/2 cup shortening, at room temperature
1 1/2 cups sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup ice water
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup shredded, sweetened coconut

For the coconut pastry cream
2 cups half-and-half
1 cup unsweetened coconut flakes (I used sweetened, it worked just fine!)
6 large egg yolks
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract

For the coconut frosting
1 1/2 cups sugar
1/3 cup all-purpose flour
1 1/2 cups milk
1/3 cup heavy cream
1 1/2 cups unsalted butter, soft but cool, cut into small pieces
1 teaspoon pure vanilla extract
1/2 cup coconut pastry cream
1/2 cup shredded sweetened coconut

1. Preheat the oven to 325°F (160°C) . Line two 12-cup cupcake pans with paper liners.

2. Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.

4. In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Do not over-beat. Gently fold the egg whites into the batter. Fold the shredded coconut into the batter.

5. Fill the cupcake liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

Make the coconut pastry cream
1. Set a fine-mesh sieve over a medium bowl.

2. In a medium saucepan over low heat, bring the half-and-half to a simmer. Add the unsweetened coconut, cover, and simmer for 20 minutes to let the coconut steep. Strain and discard the coconut.

3. In another medium bowl, whisk the egg yolks with the sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half-and-half into the egg yolk mixture, then pour that mixture into the remaining half-and-half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate the coconut pastry cream for about 1 hour, or until chilled.

Make the coconut frosting
1. In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

3. Add the vanilla extract and 1/2 cup of the freshly made coconut pastry cream and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.

Assemble the cupcakes
1. Fill a pastry bag fitted with a medium tip with the remaining coconut pastry cream. Puncture the center of a cupcake with the tip and squeeze approximately 1 teaspoon of coconut pastry cream into the cupcake. Repeat for all cupcakes.

2. Frost the top of each cupcake with the coconut frosting and sprinkle with shredded coconut.

68 Flares Twitter 0 Facebook 1 Pin It Share 67 Google+ 0 Email -- Filament.io 68 Flares ×
twitter fb fb fb

20 Responses to Coconut Snowball Cupcakes

  1. Rosa's Yummy Yums says:

    What delightful cupcakes! Yummy!



  2. kat says:

    Maybe coconut scares kids, I bet many have never had it

  3. Sylvie says:

    I think I would have definitely tried one of them. I wouldn't have been able to resist, full or not.

  4. kristina says:

    Those sound delicious! And we have the same issue in the allotment cafe. I think many adults (despite the current cupcake craze) still think cupcakes are only for children. Silly them! K x

  5. Barbara says:

    I adore coconut cake, so will love these cupcakes!

  6. Sophie says:

    Well I certainly would've gone for these cupcakes :)! To me, they look cute and not too fancy at all. I think I'll have to agree withe the second comment, sometimes coconut can be too exotic for some kiddos? But I can't imagine a better cupcake for a summer gathering :)!

  7. Frieda says:

    These are a lovely cupcake! Put a gummy worm on them, and the kids will go for 'em!

  8. Laura says:

    OMG. These look simply heavenly!

  9. Grace says:

    well, these are perfect for me, as i’m a kid masquerading as an adult. i think they look like little clouds, and they’d make my coconut-loving tastebuds very happy. 🙂

  10. Jean Bugs says:

    Oh you know I'm all over these! First of all, I am the cupcake queen. Second, I adore coconut!!! If I'd been around Deborah, you'd have caught me stuffing cupcakes into my purse, my husband's pockets, my blouse…*sigh*.

  11. Katerina says:

    That is so strange! I guess there is still something child-like about me since I actually prefer cupcakes to a piece of cake anytime.

  12. Ben says:

    Oh I like the sound of a sophisticated cupcake :-p They are so pretty, though 😀

  13. kamailesfood says:

    I don't know too many kids that are into coconut. These sound yummy though. I love filled cupcakes. It's a lovely surprise.

  14. Maria says:

    I posted toasted coconut cookies today, we are on the same tasty page:)

  15. Emily says:

    Those are gorgeous cupcakes! I would have preferred these over the chocolate cake, I think. I'm such a huge fan of coconut. They look delicious.

  16. Katie says:

    They look lovely. SO clean and elegant

  17. Ingrid says:

    I've wanting to make this recipe but for some reason (too many steps, maybe?) have not been able to get motivated enough. Thanks for letting me know that they are worth the extra effort.

    I bake a lot for children and find that many of them are put off by shredded coconut even those that like coconut. It takes some cajoling to get 'em to give it a try.

  18. rachel says:

    these sound yummy! i plan on trying to make them for my daughter's birthday party, just adding a bit of food coloring in the frosting for Horton hears a who style cupcakes for her Dr. Seuss themed birthday party (i'm also making red velvet cat in the hat cupcakes) Since its her 1st birthday it wil be mostly adults so I'm not worried about coconut (especially since here in Hawaii its pretty common in dessert)
    thanks for sharing!
    t a cupcake

  19. rachel says:

    that last bit was supposed to read "i never resist a cupcake"

Leave a Reply

Your email address will not be published. Required fields are marked *