Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
In large metal mixing bowl, whisk together
GOYA® Coconut Milk (2 Tbsp)
and
GOYA® Cream of Coconut (1/2 can)
. Cover and refrigerate overnight.
Step 2
Preheat oven to 350 degrees F (180 degrees C). Line 18 muffin cups with paper liners. Whisk together
GOYA® Coconut Milk (1/2 can)
and
GOYA® Cream of Coconut (1/2 can)
until blended. Whisk together
All-Purpose Flour (2 1/2 cups)
,
Baking Powder (1/2 Tbsp)
,
Salt (1/2 tsp)
and
Ground Cinnamon (1/2 tsp)
. Using electric mixer, beat
Unsalted Butter (1/2 cup)
and
Granulated Sugar (1 1/2 cups)
until light and fluffy; beat in
Egg Whites (6)
, one at a time, incorporating each one fully before adding the next one. Beat in
Vanilla Extract (1 tsp)
. With mixer on low speed, beat in flour mixture in 3 additions and coconut milk mixture in 2 additions, starting and ending with flour mixture, scraping down side of bowl as needed.
Step 3
Spoon batter into prepared muffin cups. Bake for about 25 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.
Step 4
Remove Coconut Rum Frosting mixture from freezer.
Step 5
Using electric mixer on high speed, beat hardened coconut mixture with half of the
Powdered Confectioners Sugar (1 cup)
for 2 to 3 minutes or until creamy. In separate bowl, whip
Heavy Cream (1/2 cup)
and remaining icing sugar until stiff peaks start to form; stir in
Dark Rum (1 tsp)
(if using). Fold whipped cream into coconut mixture.
Step 6
Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of
Toasted Coconut Flakes (1 cup)
and
Fresh Raspberries (18)
or chosen fruit garnish.
Rate & Review
{{id}}