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1
Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 liners.
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2
In a mixing bowl, combine the flours, granulated sugar, baking powder and salt.
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3
Add in the butter and sour cream.
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4
In a pitcher, combine the milk, vanilla extract and eggs.
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5
Slowly add into the butter-flour mixture until combined.
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6
Stir in the shredded coconut and coconut extract.
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7
Fill the cupcake liners and bake for 20 minutes, rotating halfway through.
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8
Remove from the oven and cool completely before frosting.
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9
Fill the cupcakes with Lychee Curd.
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10
Pipe with Kumquat Swiss Meringue Buttercream Frosting.
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11
Top with a Crispy Treat.
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12
In a medium pot over medium heat, combine the pureed lychee, granulated sugar, lime juice and eggs, whisking until combined and it comes to a low simmer.
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13
Remove from the heat and add in the butter, whisking until the butter is melted.
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14
Refrigerate immediately.
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15
Over medium heat, warm the granulated sugar and egg whites over a double boiler until the sugar is fully dissolved.
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16
Remove from the heat and transfer to a stand mixer and whip, using the whisk attachment, until room temperature.
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17
Switch to the paddle attachment and beat in the butter, 2 tablespoons at a time.
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18
Whip until the frosting becomes light and fluffy.
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19
Stir in the preserves and extract.
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20
Preheat the oven to 325 degrees F. Liberally spray a baking sheet with pan spray.
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21
Toast the quinoa until golden, about 15 minutes.
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22
Melt the butter and marshmallows in the microwave until the marshmallows begin to puff up.
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23
Stir in the cereal and toasted quinoa.
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24
Spread out in a thin layer on a baking sheet.
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25
Refrigerate, and then cut into squares.
