Coconut Macaroon Cupcakes
 
Prep time
Cook time
Total time
 
Light full of coconut goodness, packed with caramel goodness and topped off with more toasted coconut and a chocolate caramel drizzle will have you in macaroon nirvana!
Author:
Serves: 12
Ingredients
  • For the Cupcakes:
  • 1⅔ cups cake flower
  • 1 tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt
  • ½ cup light coconut milk room temp, shaken
  • 3 egg whites
  • 2 tsp. vanilla extract
  • 1 cup sugar
  • 1 stick unsalted butter – room temp
  • ¼ cup Mascarpone – room temp
  • Caramel sauce - I use this recipe for a quick/easy sauce
  • 1 cup shredded coconut (unsweetened) divided
  • Chocolate ganache for drizzling (store bought or homemade)
  • For the Buttercream:
  • 2 sticks butter room temp
  • 3½ to 4 cups confectioners sugar
  • 2 tsp. vanilla extract
  • 4 to 5 tbsp. full fat canned unsweetened coconut cream
Instructions
  1. For the cupcakes:
  2. Pre-heat oven to 350 degrees. Line a 12-cup cupcake pan with liners and set aside.
  3. In a large bowl, combine your dry ingredients and whisk to combine, then set aside.
  4. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until smooth about 2 minutes. Slowly add in the sugar and continue to beat for another 3 to 5 minutes until light and fluffy.
  5. Add the mascarpone and beat until combined.
  6. Beat the egg whites until slightly foamy. Add to the butter sugar mixture in three pours. Beat after each addition until incorporated.
  7. Combine the coconut milk and vanilla extract, stir to combine.
  8. Add ⅓ of the dry ingredients and mix until just incorporated. Add half of the wet mixture and combine. It will curdle some, that’s ok. Add another third of the dry and mix. Then add the rest of the wet mixture and combine. Last, add the rest of the dry ingredients and mix to combine. Do not over mix.
  9. Using an ice-cream scoop or about ⅓ cup, fill each cupcake liner ⅔rds full. Gently even out tops with offset spatula or knife. Bake for 16 to 18 minutes until toothpick inserted comes out clean.
  10. Allow to cool for 10 minutes in pan then remove to cool completely on a rack.
  11. Take half of the caramel sauce and mix in about ¼ cup to ⅓ cup of unsweetened shredded coconut with the caramel, set aside.
  12. Take the remaining coconut and place in a dry large skillet over medium heat. Toast lightly until golden brown. Careful not to burn, remove from heat on a plate.
  13. Take the cooled cupcakes and cut a small hole out of the top of the cupcake, reserve the top. Fill each cupcake with about tbsp. of the caramel/coconut sauce. Replace the cupcake tops back on the top.
  14. For the Buttercream:
  15. Cream the butter until smooth in the bowl of stand mixer fitted with a paddle attachment on medium/high speed. Slow down the mixer and slowly add a cup at a time of confectionaries sugar. Increase speed after each addition to fully incorporate. About half-way through add your coconut cream and vanilla extract. Beat to combine. Add more coconut cream one tablespoon at time to reach your desired consistency.
  16. Decorate:
  17. Fill a large pastry bag with the buttercream fitted with the tip of your choice, I used a large French tip for these. Drizzle the tops of each cupcake with the remaining caramel sauce and the chocolate sauce. Sprinkle each cupcake with some of the toasted coconut. Store decorated cupcakes in an airtight container at room temp for 2 days or in the fridge for up to 5.
  18. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2018/05/12/caramel-coconut-macaroon-cupcakes-girls-night-in/