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| Coconut Caramel Princess Cakes |
For the Cake:
3 cups flour
1 tbsp baking powder
1/2 tsp salt
3/4 cup unsalted butter
1 3/4 cups granulated sugar
4 eggs separated carefully ( I know you are moaning but it is totally worth it )
2 tsp vanilla extract or vanilla bean paste I use Neilsen Massey always
1 tsp coconut extract
1 14 ounce tin Lopez coconut milk (not water) reserve 1/4 cup for frosting
1/8 tsp cream of tartar
36 drained maraschino cherries
Your oven needs to be at 350F This recipe makes 18 large (not jumbo) cupcakes using the liners found in my shoppe size 70 or 75 These are the spot on blue.
Sift your dry ingredients, set aside. In large mixer bowl using your KitchenAid paddle blade cream the butter until light and fluffy (approx 3-5minutes) Gradually add sugar in 3 parts until very light and fluffy (approx 5-7 mins) Add egg yolks one at a time beating well after you add each one.Mix in vanilla and coconut extract along with your coconut milk and flour in 3 additions. I put the extracts into the coconut milk. Remember to begin and end with flour mixture. Do not overbeat or you will get little tunnels in your cupcakes. Now in a clean dry bowl with the whisk attachment beat egg whites and cream of tartar until medium stiff peaks are formed (the whites will appear moist as opposed to dry and stiff) Fold 1/2 into your cake batter and then the other 1/2 until completely incorprated. *** Do not use mixer use a spatula
Use an Ice cream disher to fill you cupcake papers 3/4 full so they bake up with domed tops.
Bake at 350F for 18-20 minutes until very very light golden on top.
Caramel Filling:
Use 1 tin of eagle brand condensed milk
1/2 cup brown sugar
1/4 cup butter
Heat on medium heat until a med thick caramel forms about 8-10 minutes
Using a spoon scoop out a tbsp of cake from the top center of your cooled cupcakes, drop a maraschino cherry into each hole. Then cover with warm caramel to top of cupcake edge. (reserve your crumbs in a freezer bag or toast to sprinkle on cupcakes with toasted coconut, your choice) I toast the cake crumbs, of course I do!
6 ounces Philadelphia cream cheese (no substitute)
1/4 cup unsalted butter
1 pound of sifted confectioners sugar
1/4 cup reserved coconut milk
Cream your cheese and butter then beat in your sugar and coconut milk until creamy and smooth but not fluffy with air. I use the paddle attachment for this.
Toast your cake crumbs and coconut to sprinkle over your piped frosting in 350F oven for 3-5 minutes (watch carefully) Pipe on frosting with a tip of your choice, sprinkle with coconut crumb mix and top with another maraschino cherry. I also flag the tops with a wee bit of caramel so that guests know there is caramel in them. Enjoy
~ Lyndsay Renée ~
