Coquito Cupcakes with Toasted Coconut
Products Used
1
6
9
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!
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
Similar Recipes
Lemon Raspberry Layer Cake with Meringue Frosting
Lemon and raspberries sync in perfect harmony in this moist and tender cake. Layers of lightly lemon flavored cake and raspberry jam filling are...
0
5
117
Red Velvet Cake Truffles
These little bites of heaven are made from red velvet cake and cream cheese icing rolled together and then dipped in white chocolate. Perfect gift for...
0
8
163
Passion Fruit Chocolate Cake
The intoxicating tropical flavor of passion fruit combined with chocolate ganache makes a moist, extravagant cake.
0
3
8
Strawberry Buttermilk Coffee Cake
No need to look any further for the perfect coffee cake. You’ve found it! This Strawberry Buttermilk Coffee Cake is moist and full of strawberry...
0
3
2
Ginger Grapefruit Pound Cake
Grapefruit and ginger make a most delicious combination. Serve with Earl Grey tea or Moscato wine.
0
4
44
Cinnamon Roll Layer Cake
This little cake has all the charm of an elegant layer cake with all the yummy cinnamon and brown sugar goodness of a cinnamon roll!
0
8
48
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.