-
1
For the coconut cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with cupcake liners.
-
2
Whisk 1/4 cup water, the cream of coconut, coconut extract, vanilla extract, egg whites and egg in a large bowl until combined.
-
3
Mix the flour, shredded coconut, granulated sugar, baking powder and salt in a large bowl with an electric mixer on low speed until combined, about 15 seconds.
-
4
Add the butter 1 tablespoon at a time, continuing to beat on low speed until the mixture forms a ball, about 2 minutes.
-
5
Stop the mixer and add half the cream of coconut mixture.
-
6
Beat on low speed until the flour mixture is moistened, about 15 seconds.
-
7
Increase the mixer speed to medium and beat until the batter is light and fluffy, about 45 seconds.
-
8
With the mixer still running, slowly add the remaining cream of coconut mixture.
-
9
Stop the mixer and scrape the sides and bottom of the bowl.
-
10
Beat on medium speed for 30 seconds.
-
11
Fill the muffin cups two-thirds full with batter.
-
12
Bake until a toothpick inserted in centers of cupcakes comes out clean, 18 to 20 minutes.
-
13
Cool the cupcakes in the pan for 10 minutes.
-
14
Transfer to a cooling rack to cool completely before filling and frosting.
-
15
For the mango filling: Whisk 1/4 cup juice, egg yolks and cornstarch until smooth in a small bowl.
-
16
Boil the remaining 1 cup juice, granulated sugar and salt over medium-high heat in a saucepan.
-
17
Slowly add half the hot liquid to the egg yolk mixture, whisking constantly.
-
18
Add the egg yolk mixture back into the saucepan and reduce the heat to medium.
-
19
Cook until the filling thickens and boils, stirring constantly.
-
20
Strain the filling through a fine mesh sieve.
-
21
Cool the filling before assembling the cupcakes.
-
22
For the orange cream cheese icing: Beat the cream cheese and butter in a large bowl with an electric mixer at medium speed until creamy.
-
23
Add the confectioners' sugar, 1/2 cup at a time, to desired consistency.
-
24
Scrape down the bottom and sides of the bowl as necessary.
-
25
Beat in the orange zest and vanilla extract until fully incorporated.
-
26
For the garnish: Generously sprinkle the pineapple with sugar.
-
27
Use a blow torch to caramelize the pineapple, or broil in the oven on low for 1 to 2 minutes, watching carefully so the sugar does not burn.
-
28
Cool the pineapple before assembling the cupcakes.
-
29
Cook the sweetened flaked coconut in a dry saute pan over low heat, stirring often, until the coconut browns slightly and smells fragrant.
-
30
Cool the coconut before assembling the cupcakes.
-
31
To assemble: Dig a small hole inside each of the cupcakes using a teaspoon.
-
32
Fill each hole with the mango filing.
-
33
Top with the orange cream cheese icing.
-
34
Garnish with the caramelized pineapple and toasted coconut.
-
35
This recipe was created by a contestant during a cooking competition.
-
36
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
