Tropical Getaway Cupcakes
Serves 2 dozen
2 eggs plus 4 egg whites, lightly beaten (reserve 2 yolks for filling)
1 cup cream of coconut
1/2 cup water
1 teaspoon coconut extract
1/2 teaspoon Wilton Pure Vanilla Extract
2 cups all-purpose flour
1-1/2 cups sweetened shredded coconut, coarsely chopped
1 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened and cut into tablespoons
2 egg yolks
3 tablespoons cornstarch
1 1/4 cups thick mango juice, divided
1 tablespoon granulated sugar
2 packages (8 ounces each) cream cheese, softened
1/2 cup (1 stick) butter, softened
2 1/2 cups confectioners’ sugar
1 tablespoon finely grated orange zest (about 1 orange)
1 teaspoon Wilton Pure Vanilla Extract
Heat oven to 350°F. Line muffin pans with baking cups.
In large bowl, whisk together eggs, egg whites, cream of coconut, water, coconut and vanilla extracts until well combined.
In large bowl, mix flour, shredded coconut, sugar, baking powder and salt with electric mixer on low speed until combined, about 15 seconds. Add butter, 1 tablespoon at a time, continuing to beat on low speed until mixture looks dry and crumbly and largest chunks of butter are about 1/4 inch in diameter, about 30 seconds. Stop mixer and add half of liquid ingredients. Beat on low speed until flour mixture is moistened, about 15 seconds. Increase mixer speed to medium and beat until light and fluffy, about 45 seconds. With mixer still running, slowly stream in remaining liquid. Stop mixer and scrape sides and bottom of bowl. Beat on medium speed for an additional 30 seconds. Divide batter evenly into baking cups, filling about 2/3 full.
Bake 18–22 minutes, or until toothpick inserted in centers of cupcakes comes out clean. Cool cupcakes in pan on cooling grid 5 minutes. Remove from pan; cool completely on grid.
For filling, whisk together egg yolks, cornstarch and 1/4 cup mango juice in small bowl until smooth.
In saucepan, combine remaining 1 cup mango juice, sugar and salt. Bring to boil over medium-high heat. Slowly stream half of hot liquid into egg yolk mixture, whisking constantly. Add egg yolk mixture back into saucepan and reduce heat to medium. Cook, stirring constantly, until mixture thickens and boils. Strain through fine mesh sieve. Cool completely.
For icing, beat cream cheese and butter in large bowl with electric mixer on medium speed until creamy; gradually add confectioners’ sugar, 1/2 cup at a time, scraping down bottom and sides of bowl as necessary. Add orange zest and vanilla extract and beat until fully incorporated.
To assemble, remove center of cupcake with coring tool or paring knife. Fill with mango filling. Pipe icing onto cupcakes.
Note: Stir cream of coconut before measuring it, as it tends to settle as it sits. Coconut can be coarsely chopped in food processor or with knife.