Name: Coconut Cream Pie Cupcakes
Ingredients: All-purpose flour — 200 g 🌾; Granulated sugar — 150 g 🍚; Baking powder — 2 tsp 🥄; Salt — 1/2 tsp 🧂; Unsalted butter, softened — 115 g 🧈; Large eggs — 2 🥚; Coconut milk — 200 ml 🥥; Vanilla extract — 1 tsp 🍶; Shredded sweetened coconut — 100 g 🥥; Cornstarch — 2 tbsp 🌽; Powdered sugar — 150 g 🍚; Heavy cream — 120 ml 🥛; Cream cheese, softened — 100 g 🧀; Toasted coconut for topping — 30 g 🔥🥥

Coconut Cream Pie Cupcakes

Author: WAFA LI

Ingredients

All-purpose flour — 200 g 🌾
Granulated sugar — 150 g 🍚
Baking powder — 2 tsp 🥄
Salt — 1/2 tsp 🧂
Unsalted butter, softened — 115 g 🧈
Large eggs — 2 🥚
Coconut milk — 200 ml 🥥
Vanilla extract — 1 tsp 🍶
Shredded sweetened coconut — 100 g 🥥
Cornstarch — 2 tbsp 🌽
Powdered sugar — 150 g 🍚
Heavy cream — 120 ml 🥛
Cream cheese, softened — 100 g 🧀
Toasted coconut for topping — 30 g 🔥🥥

Instructions

Preheat oven to 180°C (350°F) and line a 12-cup muffin tin with liners.
Whisk flour, baking powder and salt in a bowl.
Beat butter and granulated sugar until light, add eggs one at a time, then vanilla.
Alternate adding dry mixture and coconut milk to the butter mixture, mix until smooth, fold in shredded coconut.
Spoon batter into liners filling each 2/3 full and bake 18–20 minutes until a toothpick comes out clean; cool completely.
For coconut cream filling, whisk coconut milk with cornstarch and 2 tbsp sugar in a saucepan, cook over medium until thick, cool.
Beat cream cheese with powdered sugar, then add heavy cream and whip until fluffy to make frosting.
Core a small center from each cooled cupcake, pipe or spoon in cooled coconut cream filling.
Frost cupcakes with cream cheese frosting and sprinkle toasted coconut on top.
Chill briefly to set, then serve and enjoy.

Find it online: https://fetss.com/desserts/coconut-cream-pie-cupcakes/