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Coconut and Dulche De Leche Cupcakes

Servings 24 cupcakes
Author Dikla Levy Frances

Ingredients

  • 1 1/2 Cup Cake Flour ( 180 g/ 6.5 oz)
  • 1 Cup AP Flour (120 g/ 4 oz)
  • 2 1/8 tsp Baking Powder
  • 1/2 tsp Salt
  • 1 1/2 tsp Coconut Extract
  • 1 tsp Vanilla Extract
  • 1 1/3 Cup Coconut Milk (320 ml)
  • 1 3/4 Sticks Unsalted Butter, soften (200 g / 7 oz)
  • 2 Cups Sugar (400g / 14 oz)
  • 4 Large Eggs, room temperature
  • 1 1/2 Cup Sweetened Coconut Flakes (130 g / 4.5 oz)

For Filling and Decorating

  • 1 Can Dulche De Leche
  • 1 Cup Toasted Coconut Flakes (130 g / 4.5 oz)

Vanilla Buttercream

  • 6 Sticks Unsalted Butter, soften (680 g / 24 oz)
  • 6 Cups Confectioners Sugar, sifted (680 g /24 oz)
  • 2 tsp Vanilla Extract
  • 1/4 tsp Salt

Instructions

  • Preheat the oven to 350F. Line 2 12-cup muffin pan with cupcakes liners and set aside
  • In a bowl, sift the dry ingredients (flour, baking powder, coconut and salt). Set aside.
  • In a medium measuring cup, pour the coconut milk, coconut and vanilla extract. Stir to combine and set aside.
  • In a bowl of a standing mixer, place the butter and sugar and mix on low for about 1 minutes until you have a smooth and creamy mix.
  • Add eggs one at a time waiting for the egg to be completely incorporated before adding the next.
    Scrap the sides and bottom of the bowl.
  • Add dry ingredients alternating with the wet ingredients in 3 parts starting and ending with the dry ingredients.
    After adding the last part of the dry ingredients, turn mixer off and using a rubber spatula, scrape the sides and bottom of the bowl to make sure all the ingredients have completely incorporated.
  • Fill the muffin tins 3/4 full and bake until the tops have firmed and a cake tester comes out with just a few crumbs from the middle of the cupcakes, About 18-20 minutes.
  • Allow the cupcakes to cool completely before removing from the pan and frosting.

To make the buttercream

  • In a bowl of a standing mixer, fitted with the paddle attachment, cream the butter until light in color and smooth.
  • Add the sugar,  one cup at a time making sure the sugar and butter have completely blended before adding the next cup. Scrap the sides and bottom of the bowl.
  • Add the salt and vanilla extract and mix on low. Gradually increase the speed to high and mix for about 5 minutes. Until the buttercream is light and fluffy.
  • Place the buttercream in a pastry bag fitted with your choice of tip.

Fill and decorate the cupcake

  • Using a sharp knife, cut  3/4" circle in the center of each cupcake. The knife should move in a circle and remove a cone like cupcake piece. 
    If you choose you can use an apple core remover.
  • Fill each cupcake with 1 tsp of the Dulche De Leche paste.
  • Frost the cupcakes with buttercream and sprinkle with coconut flakes.
  • Mix 2 TBS of Dulche De Leche paste with 1 tsp of milk and stir (or warm in the microwave for 15 seconds but wait for it to cool before drizzling).
    Drizzle the cupcakes with a spoon.