Best 4 Mini Coconut Cupcakes With Passion Fruit Icing Recipes

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In the realm of sweet indulgences, mini coconut cupcakes with passion fruit icing emerge as delectable treats that tantalize taste buds and evoke tropical paradise. These bite-sized morsels embody a harmonious blend of delicate coconut flavors enveloped in a vibrant passion fruit glaze, creating a symphony of flavors that transport you to sun-kissed shores. Embark on a culinary journey as we explore the secrets to crafting these exquisite cupcakes, ensuring every bite exudes perfection.

Check out the recipes below so you can choose the best recipe for yourself!

WINNING RECIPE MINI COCONUT CUPCAKES WITH POPPY SEED CRUST, MUSCAT RAISIN FILLING, AND PARSLEY ICING WITH TOASTED COCONUT, FLAX AND POPPY SEED TOFFEE, AND ORGANIC ROSES



Winning Recipe Mini Coconut Cupcakes with Poppy Seed Crust, Muscat Raisin Filling, and Parsley Icing with Toasted Coconut, Flax and Poppy Seed Toffee, and Organic Roses image

Provided by Food Network

Time 1h35m

Yield 48 cupcakes

Number Of Ingredients 32

1 cup (2 sticks) butter
1 cup sugar
1 tablespoon water
1/4 cup flax seeds, toasted
1/4 cup poppy seeds
1 1/2 cups (3 sticks) unsalted butter, room temperature
2 cups superfine sugar
5 eggs
1 teaspoon coconut extract
1 1/2 cups coconut flakes
2 1/3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
Muscat Raisin Filling, recipe follows
Parsley Icing, recipe follows
1 cup toasted coconut, for garnish
Organic green and pink-tipped rose petals, cut into chiffonade, for garnish
1 cup milk
1/2 cup brown sugar
2 cups Muscat raisins
1 cup toasted coconut
1 large bunch fresh Italian flat-leaf parsley
3 envelopes unflavored gelatin
1/2 cup warm water
1/2 cup cold water
1 1/2 cups (3 sticks) unsalted butter, cold
3 cups confectioners' sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup finely chopped Flax Seed and Poppy Seed Toffee

Steps:

  • For the toffee: Line a baking sheet with a silicone mat. Put the butter in a medium saucepan over low heat. When the butter is halfway melted, add the sugar and water and cook over low heat, stirring very gently with a rubber spatula, until completely combined. Clip on a candy thermometer on to the side of the pan, turn the heat up to medium-high, and wait for the mixture to reach 300 degrees F, about 15 minutes. The mixture will start to bubble and turn brown. If the browning seems uneven, swirl the pan during the cooking process, but do not stir. Once the mixture reaches 300 degrees F, remove the pan from the heat and remove the candy thermometer. Stir in the toasted flax seeds and poppy seeds. Pour onto the prepared baking sheet, using an offset spatula to spread evenly. (This will cool quickly.) Chop by hand into small pieces.
  • For the cupcakes: Preheat the oven to 325 degrees F. Line mini cupcake pans with 48 mini cupcake liners.
  • Sprinkle each cupcake liner with 2 teaspoons Toasted Flax and Poppy Seed Toffee. In the bowl of a standing mixture fitted with the paddle attachment, cream the butter and sugar until light and fluffy. Add the eggs 1 at a time, scraping the bowl after each addition. Add the coconut extract and coconut flakes. Sift together the flour, baking powder, baking soda, and salt in a separate bowl. Alternate folding the coconut milk and flour mixture into the butter mixture. Fill the cupcake liners three-quarters of the way and bake for 11 minutes. Cool.
  • To assemble: When the cupcakes are cool to the touch, use an apple corer to make a hole in the center of each cupcake (be careful not to go to the bottom of the cupcake and tear the paper). Put the Muscat Raisin Filling in a pastry bag, snip the end, and fill each cupcake to the top of the hole. Pipe the Parsley Icing high on the tops of each cupcake. Decorate the sides of the cupcakes with toasted coconut. Arrange a few rose petals in a circle on the tops of the cupcakes and fill the middle with additional Toasted Flax Seed and Poppy Seed Toffee.
  • Combine the milk and brown sugar in a small saucepan over medium heat to dissolve the sugar. Add the raisins and continue to cook for 3 minutes. Turn off the heat and let the mixture cool. Transfer to a blender and puree until smooth. Pour onto a half sheet tray and place in the refrigerator to cool. Combine the raisin mixture and toasted coconut by hand.
  • For the puree: Rinse and pat dry the parsley. Bloom the gelatin in the warm water. Trim the bottom 2 inches from the parsley and add the remaining parsley to a blender. Add the bloomed gelatin and cold water and blend until smooth. It should hold a slight peak and be bright green (you may need to add a couple extra tablespoons of water). Transfer the mixture to a baking sheet and cool quickly in the refrigerator.
  • For the icing: In the bowl of an electric mixer fitted with a paddle attachment, beat the butter and salt on high speed until light and fluffy, about 2 minutes. Add the confectioners' sugar in 1/2-cup additions until fully mixed. Add the vanilla. Fold in the finely chopped toffee. Remove the parsley puree from the refrigerator and mix into the icing. Transfer the icing to a large pastry bag fitted with a large fluted star tip. Return to the refrigerator to keep firm.

COCONUT CUPCAKES WITH COCONUT CREAM CHEESE FROSTING



Coconut Cupcakes with Coconut Cream Cheese Frosting image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 45m

Yield 2 dozen cupcakes

Number Of Ingredients 16

2 1/2 cups cake flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon fine salt
2 1/2 sticks (10 ounces) unsalted butter, softened
2 cups granulated sugar
5 large eggs
1 1/2 teaspoons vanilla extract
1 teaspoon coconut extract
2/3 cup buttermilk
1 1/2 cups sweetened coconut flakes
1 cup sweetened coconut flakes, lightly toasted, for garnish
24 ounces cream cheese, softened
1 stick (4 ounces) unsalted butter, softened
2 teaspoons vanilla extract
4 cups confectioners' sugar

Steps:

  • For the cupcakes:
  • Preheat the oven to 350 F. Line two 12-cup standard muffin tins with cupcake liners.
  • In a medium bowl, whisk together the flour, baking powder, baking soda and salt, and set aside.
  • Using a handheld mixer, cream the butter and granulated sugar together until light and fluffy, about 4 minutes. Add the eggs one at a time until just combined. Add the vanilla and coconut extracts. Add the buttermilk and the dry ingredients, being careful not to over mix. Mix in the coconut.
  • Fill the cupcake liners two-thirds full with batter. Bake until golden brown and a toothpick inserted in the center comes out clean, about 25 minutes. Remove from the oven and let cool on wire racks before frosting. Keep the oven on.
  • For the frosting:
  • Using a handheld mixer, beat the cream cheese and butter together until light and smooth. Add the vanilla, and then slowly add the confectioners' sugar 1 cup at a time until thoroughly incorporated.
  • To assemble:
  • Frost the cupcakes generously with about 4 tablespoons of frosting. Garnish with the toasted coconut flakes.

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING



Mini Coconut Cupcakes with Passion Fruit Icing image

Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.

Provided by RuthE

Categories     Cupcakes

Time 55m

Yield 12

Number Of Ingredients 13

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
⅓ cup white sugar
1 large egg
½ teaspoon vanilla extract
½ cup unsweetened coconut milk
½ cup sweetened shredded coconut
1 cup confectioners' sugar
2 tablespoons passion fruit nectar
1 teaspoon heavy whipping cream
24 edible flowers (such as violets or pansies)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
  • Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
  • Spoon rounded tablespoons batter into prepared muffin cups.
  • Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
  • Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 31.6 g, Cholesterol 29.6 mg, Fat 8.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 103.2 mg, Sugar 17.8 g

MINI COCONUT CUPCAKES WITH PASSION FRUIT ICING



Mini Coconut Cupcakes with Passion Fruit Icing image

Passion fruit infuses the icing with real tropical flavor. Garnish the icing with more shredded coconut, if desired.

Provided by RuthE

Categories     Cupcakes

Time 55m

Yield 12

Number Of Ingredients 13

1 ¼ cups cake flour
1 ¼ teaspoons baking powder
¼ teaspoon salt
⅓ cup unsalted butter, softened
⅓ cup white sugar
1 large egg
½ teaspoon vanilla extract
½ cup unsweetened coconut milk
½ cup sweetened shredded coconut
1 cup confectioners' sugar
2 tablespoons passion fruit nectar
1 teaspoon heavy whipping cream
24 edible flowers (such as violets or pansies)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line 2 mini muffin tins with mini paper liners.
  • Sift together flour, baking powder, and salt together into a bowl. Beat butter, white sugar, egg, and vanilla extract in a separate bowl with an electric mixer at medium speed until creamy, about 3 minutes. Beat flour mixture into creamed butter mixture, keeping mixer on low speed, until smooth. Add coconut milk and beat until batter is smooth; fold in shredded coconut.
  • Spoon rounded tablespoons batter into prepared muffin cups.
  • Bake on the center rack of the preheated oven until a toothpick inserted into centers comes out clean, 15 to 18 minutes. Transfer cupcakes to a rack to cool completely, 20 to 30 minutes.
  • Mix confectioners' sugar, passion fruit nectar, and cream together in a small bowl until smooth. Dip tops of cupcakes into icing, letting excess drip off. Let icing set for 2 minutes; garnish with flowers.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 31.6 g, Cholesterol 29.6 mg, Fat 8.7 g, Fiber 1.3 g, Protein 2.3 g, SaturatedFat 6.1 g, Sodium 103.2 mg, Sugar 17.8 g

Tips:

  • For the best results, use fresh coconut milk and passion fruit pulp. This will give your cupcakes and icing the most intense flavor.
  • If you don't have coconut milk, you can use unsweetened almond milk or soy milk instead. Just be sure to add an extra tablespoon of shredded coconut to the batter to make up for the lack of coconut flavor.
  • If you don't have passion fruit pulp, you can use a mixture of lemon juice and orange juice instead. Just be sure to taste the icing and adjust the amount of sugar accordingly.
  • These cupcakes are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.

Conclusion:

These mini coconut cupcakes with passion fruit icing are a delicious and easy-to-make treat that is perfect for any occasion. They are light and fluffy, with a sweet and tangy flavor that is sure to please everyone. So next time you are looking for a special dessert, give these cupcakes a try!

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