Coconut Snowball Cupcakes

Coconut Snowball Cupcakes
Contributor
Coconut Snowball Cupcakes

PaperChef

Coconut Snowball Cupcakes

These coconut cupcakes are prefect for all occasions — a tropical treat during the summer and a wintry snowball when the weather gets cold. With coconut in the cake, the custard filling, and the frosting, you’re guaranteed to get lots of sweet, coconut flavor. This delicious cupcake recipe is courtesy of Matt Lewis and Renato Poliafito for PaperChef.

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24
Servings
203
Calories Per Serving
Deliver Ingredients

Ingredients

For the Cupcakes

  • 2  Cups  cake flour
  • ½  Cup  all-purpose flour
  • 2¼  Teaspoons  baking powder
  • ¼  Teaspoon  baking soda
  • ¼  Teaspoon  salt
  • 6  Tablespoons  unsalted butter, softened
  • ½  Cup  shortening, at room temperature
  • 1½  Cup  sugar
  • 1  Teaspoon  pure vanilla extract
  • large egg
  • 1  Cup  ice water
  • large egg whites
  • ¼  Teaspoon  cream of tartar
  • ½  Cup  shredded, sweetened coconut

For the Pastry Cream

  • 2  Tablespoons  half and half
  • 1  Cup  unsweetened coconut flakes
  • large egg yolks
  • ½  Cup  sugar
  • 3  Tablespoons  all-purpose flour
  • ¼  Teaspoon  salt
  • 1  Teaspoon  pure vanilla extract

For the Frosting

  • 1½  Cup  sugar
  • 1/3  Cup  all-purpose flour
  • 1½  Cup  milk
  • 1/3  Cup  heavy cream
  • 1½  Cup  unsalted butter, soft but cool, cut into small pieces
  • 1  Teaspoon  pure vanilla extract
  • ½  Cup  coconut pastry cream
  • ½  Cup  shredded sweetened coconut

Directions

For the Cupcakes

Preheat the oven to 325 degrees. Line two 12-cup cupcake pans with paper liners, such as PaperChef Tulip Cups.

Sift the flours, baking powder, baking soda, and salt together into a large bowl and set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening together until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl, add the egg, and beat until just combined. Turn the mixer to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, and then mix on low speed for a few more seconds.

In a clean bowl, whisk the egg whites and cream of tartar until soft peaks form. Gently fold the egg whites into the batter. Fold the shredded coconut into the batter.

Fill the paper liners about three-quarters full. Bake for 20 to 25 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of a cupcake comes out clean. Transfer the pans to a wire rack and let cool for 20 minutes. Remove the cupcakes from the pans and place them on the rack to cool completely.

For the Pastry Cream

Set a fine-mesh sieve over a medium bowl.

In a medium saucepan over low heat, bring the half and half to a simmer. Add the unsweetened coconut, cover, and simmer for 20 minutes to let the coconut steep. Strain and discard the coconut.

In another medium bowl, whisk the egg yolks with the sugar, flour, and salt until the mixture is pale, about 1 minute. Whisk half of the warm half and half into the egg yolk mixture, and then pour that mixture into the remaining half and half in the saucepan and cook over medium heat, whisking constantly, until thickened, about 6 minutes. Remove the saucepan from the heat and whisk in the vanilla. Strain the pastry cream through the sieve and press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Refrigerate the coconut pastry cream for about 1 hour, or until chilled.

Then, fit a pastry bag with a medium tip and fill the bag with the coconut pastry cream. Puncture the center of a cupcake with the pasty tip and squeeze approximately 1 teaspoon of coconut pastry cream into the cupcake. Repeat for all cupcakes.

For the Frosting

In a medium heavy-bottomed saucepan, whisk the sugar and flour together. Add the milk and cream and cook over medium heat, whisking occasionally, until the mixture comes to a boil and has thickened, about 20 minutes.

Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; mix until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy.

Add the vanilla extract and ½ cup of the freshly made coconut pastry cream and continue mixing until combined. If the frosting is too soft, put it in the refrigerator to chill slightly, then mix again until it is the proper consistency.

Frost the top of each cupcake with the coconut frosting and sprinkle with shredded coconut.

Nutritional Facts

Total Fat
11g
16%
Sugar
5g
6%
Saturated Fat
4g
17%
Cholesterol
3mg
1%
Carbohydrate, by difference
26g
20%
Protein
4g
9%
Vitamin A, RAE
25µg
4%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
73mg
7%
Choline, total
9mg
2%
Fiber, total dietary
3g
12%
Folate, total
18µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
31mg
10%
Niacin
1mg
7%
Phosphorus, P
104mg
15%
Selenium, Se
4µg
7%
Sodium, Na
137mg
9%
Water
43g
2%
Zinc, Zn
1mg
13%

Coconut Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Coconut Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.