Coquito Cupcakes with Toasted Coconut

Products Used
Coquito Cupcakes with Toasted Coconut

Ingredients

Cupcakes

Coquito Frosting

*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

  1. Preheat oven to 350´F.  Line a cupcake pan with liners; set aside.
  2. Whisk together flour, baking powder and salt.
  3. 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.  
  4. Spoon the batter into the cupcake lined pan, filling each about 3/4 full.  Bake for 15 – 20 minutes, or until a toothpick inserted into the center of one, comes out clean.  Cool completely before frosting. 
  5. Cream butter until fluffy.  Gradually add the confectioners’ sugar until it is well combined.  Add the coquito, blend completely until frosting is creamy.  Frost cooled cupcakes and top with toasted coconut.
  6. To Make Toasted Coconut:  Toast in oven for 10 minutes, until golden stirring occasionally.
Imperial Sugar Insight

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

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Pastelitos de Coquito con Coco Tostado

Products Used
Coquito Cupcakes with Toasted Coconut

Direcciones

  1. Precalienta el horno a 350°F. Forre una charola para pastelitos con capacillos.
  2. Mezcla la harina, el polvo para hornear y la sal.
  3. 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.
  4. 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.
  5. Bate la mantequilla hasta que esté suave y esponjosa. Lentamente agrega la azúcar pulverizada (glas) hasta que se incorpore completamente. Añada el coquito, mezcla bien hasta que el betún esté cremoso. Decora los pastelitos con el betún y adorne con coco tostado.  
  6. 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

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