Coquito Cupcakes with Toasted Coconut

Products Used

By Vianney Rodriguez

Prep Time:

20m

Bake/Cook Time:

15m - 20m

Yield:

12 cupcakes

Plan for:

Extra 10 minutes to toast coconut.

Coquito is a creamy coconut holiday punch, spiked with rum traditionally from Puerto Rico. Like eggnog, coquito is made throughout the holiday season. We've transformed this holiday favorite into sweet coquito cupcakes, just in time for your next holiday party. ¡Salud!

El coquito es un cremoso ponche navideño de coco, envinado con ron tradicionalmente de Puerto Rico. Como el rompope, coquito se prepara durante la época navideña. Hoy tomamos este clásico navideño y lo transformamos en unos dulces pastelitos de coquito, justo a tiempo para su próxima fiesta navideña. ¡Salud!

Rating:

Rate it yourself

Products Used

Ingredients

Cupcakes

2 1/4 cups all-purpose flour*
2 teaspoons baking powder
1/2 teaspoon salt
6 ounces unsalted butter, softened
1/2 cup Imperial Sugar Extra Fine Granulated Sugar
1/2 cup Imperial Sugar Light Brown Sugar
2 eggs
1 cup homemade coquito

Coquito Frosting

4 ounces unsalted butter, softened
2 cups Imperial Sugar Confectioners Powdered Sugar
2 tablespoons - 1/2 cup homemade coquito
Toasted coconut for garnish

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 350°F. Line a cupcake pan with liners; set aside.
Whisk together flour, baking powder and salt.
Cream butter, sugar and light brown sugar until light and fluffy. Add eggs one at time, mixing well, scraping down sides as needed. Add dry ingredients and coquito alternately, beginning and ending with flour. Scrape sides down as needed.
Spoon batter into cupcake lined tins, filling each about 3/4 full. Bake for 15 – 20 minutes, or until a toothpick inserted into center comes out clean. Cool completely before frosting.
Cream butter until fluffy. Gradually add confectioners’ sugar until it is well combined. Add coquito a few tablespoons at a time and blend until frosting reaches desired consistency. Frost cooled cupcakes and top with toasted coconut.
To Make Toasted Coconut: Toast in oven for 10 minutes, until golden stirring occasionally.

Imperial Sugar Insight

Many families have their own version of coquito, but if not we recommend this homemade coquito recipe by Vianney.

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

Rate & Review

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Sweetalk member

Dec 19, 2022

These cupcakes came out wonderfully! Luckily my husband makes coquito, so I had him whip up a batch for me. I agree with other rater about the frosting being too runny. I had to add an extra cup of powdered sugar to get the right consistency for piping. Otherwise they are fantastic. Oh, and I was able to get 18 cupcakes instead of 12. Thanks for the recipe!!

Sweetalk member

Dec 07, 2020

Although I was able to save the frosting portion of the recipe the initial instruction was quite runny. My recommendation on the frosting portion of the recipe is to use 1/2 c unsalted butter, 2 1/2 imperial powder sugar, 2 tbsp coquito, and 2 tsp vanilla. Other then the runny frosting these cupcakes were amazing.

Pastelitos de Coquito con Coco Tostado

Products Used

Por Vianney Rodriguez

Tiempo de preparación:

20m

Tiempo de cocción / cocción:

15m - 20m

Rendimiento:

12 cupcakes

Plan para:

Tuesta coco rallado en el horno por 10 minutos.

Clasificación:

Califíquelo usted mismo

Products Used

Ingredientes

Pastelitos de Coquito con Coco Tostado

2-1/4 tazas harina
2 cucharaditas polvo para hornear
1/2 cucharadita sal
6 onzas mantequilla, suavizada
1/2 taza Imperial Sugar Azúcar Granulada Extra Fina
1/2 taza Imperial Sugar Azúcar Morena Oscura
2 huevos
1 taza coquito casero

Betún de Coquito para Pastelitos

4 onzas mantequilla, suavizada
2 tazas Imperial Sugar Azúcar en polvo
2 cucharaditas - 1/2 taza coquito casero
Coco tostado para adornar

*Método de cuchara y barrido: use una cuchara para llenar la taza de medir con harina hasta obtener la cantidad requerida. Si coloca la taza de medir directamente en la bolsa de harina, empacará la harina con firmeza y se necesitará demasiada harina para la receta.

Direcciones

Precalienta el horno a 350°F. Forre una charola para pastelitos con capacillos.
Mezcla la harina, el polvo para hornear y la sal.
Bate la mantequilla con la azúcar y la azúcar morena clara hasta que esté cremosa y esponjosa. Añada los huevos, uno a la vez, mezclando bien y raspando los bordes si es necesario. Agrega los ingredientes secos y el coquito de manera alternada, comenzando y terminando con la harina. Raspa los bordes si es necesario.
Divida la masa en la charola para pastelitos forrado con capacillos. Hornea por 15 a 20 minutos, o hasta que un palillo de dientes insertado en el centro salga limpio. Enfrié completamente antes de decorar.
Bate la mantequilla hasta que esté suave y esponjosa. Lentamente agrega la azúcar pulverizada (glas) hasta que se incorpore completamente. Agregue el coquito unas cuantas cucharadas a la vez y mezcle hasta que el betún esté cremoso y alcance la consistencia deseada. Decora los pastelitos con el betún y adorne con coco tostado.
Para hacer el coco tostado: Tuesta coco rallado en el horno por 10 minutos, revolviendo de vez en cuando hasta que esté dorado.

Imperial Sugar Insight

Many families have their own version of coquito, but if not we recommend this homemade coquito recipe by Vianney.

Recipe developed for Imperial Sugar by Vianney Rodriguez @sweetlifebake.com

Sweetalk member

Dec 19, 2022

Sweetalk member

Dec 07, 2020

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Coquito Cupcakes with Toasted Coconut