COCONUT CREAM PIE CUPCAKES RECIPE - (4.5/5)
Provided by kmad
Number Of Ingredients 20
Steps:
- Meringue- 3 egg whites 4 tbl sugar 1/2 tsp vanilla Instructions Cake- Sift dry ingredients together, combine with wet and mix on medium for 2 mins. Bake in cupcake tin for 16-18 minutes at 325, or until they spring back when touched. Set aside to cool. Makes 3-4 dozen cupcakes depending on how full you fill the tins. Cream Pie Filling- In top of double boiler combine flour, sugar and salt, add milk and stir until smooth(it helps to add a little milk at a time and stir each time ins. tead of the whole amount at once) Cook over not in boiling water for 10 min. or until thick. Stirring almost constantly to avoid lumps. Once the 10 mins is up dip a spoon in the mixture if it coats the back without dripping of sliding off it is ready, also taste it , there should be no more raw flour taste. Remove it from the heat. In another bowl beat the 3 eggs slightly, while still stirring the eggs add 1/2 the mixture and mix until smooth. Then return egg mixture to rest of mixture and place on double boiler again. Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract. Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge. Refrigerate until cold. Meringue- Beat egg whites until frothy, sprinkle in sugar 1 tbs at a time whipping in between each addition until stiff peaks form ,careful not to over beat, mix in 1/2 tsp vanilla. Or you can use your own trusted meringue recipe. Once filling is chilled use a tip 230 and fill a piping bag with the filling, fill the cupcakes as full as you can with out them falling apart. I can usually fit 5 fillings in them. Once they are full pipe some meringue onto each one, sprinkle with a bit of coconut and bake in the oven at 350 until lightly browned. You can also brown them individually with a crème brulee torch.
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Mbekezeli Mandoda
[email protected]I'm really disappointed with this recipe.
Aman Kone
[email protected]This recipe is a waste of time and ingredients.
Jabid Chawdhury
[email protected]I would not recommend this recipe.
Melissa Mora
[email protected]These cupcakes were a complete disaster. The frosting was runny and the cupcakes were dry and crumbly.
Karina Hamilton
[email protected]I followed the recipe exactly, but my cupcakes didn't turn out as fluffy as I expected.
Abhi Das
[email protected]These cupcakes were a bit too dense for my taste, but the flavor was good.
Faseeh Butt
[email protected]The cupcakes were a little dry, but the frosting was delicious.
Cherry Bloom (Junebug)
[email protected]These cupcakes were a bit too sweet for my taste, but they were still good. I think I would reduce the amount of sugar in the frosting next time.
Tiroentle Events
[email protected]I'm not a huge fan of coconut, but these cupcakes were surprisingly good. The frosting was light and fluffy, and the cupcakes themselves were moist and flavorful.
Jaspal Kaur
[email protected]These cupcakes are absolutely divine! The coconut cream frosting is to die for.
Afroja Nuri
[email protected]I've made these cupcakes several times now and they always turn out perfect. They're so easy to make and they're always a hit with my family and friends.
Sipho Thabang
[email protected]These cupcakes are delicious! The coconut cream frosting is so rich and creamy, and the cupcakes themselves are moist and fluffy.
SAKIB RAHMAN
[email protected]I made these cupcakes for my daughter's birthday party and they were a huge success! The kids loved them and they were so easy to make.
Taegen Wise
[email protected]These cupcakes were a huge hit at my party! They were so moist and flavorful, and the coconut cream frosting was the perfect finishing touch. I will definitely be making these again.