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SAMOA CUPCAKES

SAMOA CUPCAKES

THE INGREDIENTS

FOR THE CUPCAKES:
1 box vanilla or yellow cake mix
1/2 tsp. salt
3 large eggs
1 stick of butter, melted
1 cup milk
1 tsp. vanilla

FOR THE FILLING:
2 cups sweetened coconut
11 oz. bag of caramel bits
3 tbsp. heavy cream

FOR THE TOPPING:
2 cups milk chocolate chips
2 tbsp. coconut oil
2 cups sweetened coconut, toasted

FOR THE FROSTING:
2 sticks butter, room temperature
1 tbsp. meringue powder
11 oz. bag of caramel bits
6 tbsp. heavy cream, divided
4 cups powdered sugar
3 tbsp. shortening
1 tsp. coconut extract
1/2 tsp. salt

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THE PROCESS

  1. Preheat your oven to 350ºF and line your cupcake pan.
  2. Using a paddle attachment or traditional beaters, combine cake mix, salt, butter, milk, and vanilla. Add eggs one at a time and mix until well-combined, scraping down the sides of your bowl as needed.
  3. Fill cupcake liners with 1/4 cup batter. Bake for 18-20 minutes or until cake tester comes out clean. Allow cupcakes to cool 2-3 minutes in pan, then move to rack to cool completely.
  4. Keep your oven going at 350ºF and spread 2 cups sweetened coconut on a baking sheet. Bake for 7-10 minutes, shaking the baking sheet every 2 minutes, until nice and golden. Set aside to cool completely.
  5. Using a cupcake corer or knife, remove the center of each cupcake and discard (or snack on..) the cores.
  6. In a microwave-safe dish, pour 3 tbsp. of heavy cream over 1 bag of caramel bits. Heat for 40 seconds and stir. Heat and stir at 15 second intervals until your ingredients are melted and well-combined. Allow 5 minutes to slightly cool, then fold in 2 cups uncooked sweetened coconut (NOT the coconut you previously toasted).
  7. Using a piping bag fitted with a circular tip, fill each cupcake with your coconut-caramel mix.
  8. Combine milk chocolate chips and coconut oil, then melt and stir at 15 second intervals until completely melted. Spread a layer of melted chocolate over a cupcake, then dunk it into your toasted coconut. Repeat with the rest of your cupcakes, then set them aside to allow your chocolate to stiffen as you prepare the salted caramel frosting.
  9. In a microwave-safe dish, pour 3 tbsp. of heavy cream over 1 bag of caramel bits. Heat for 40 seconds and stir. Heat and stir at 15 second intervals until your ingredients are melted and well-combined. Set aside to stiffen and cool. Dissolve 1 tbsp meringue in your remaining 3 tbsp of heavy cream, and mix until you have a uniform cream (without powder clumps), then set aside. 
  10. Using a paddle attachment or traditional beaters, cream together your softened butter, shortening, coconut extract, and salt until light and fluffy. Add 2 cups powdered sugar along with your meringue cream and mix on low speed until dry ingredients have been absorbed. Then, beat on high for 1-2 minutes or until fluffy.  
  11. Add 1/4 cup of your melted caramel. Beat on high speed until the frosting is uniform in color.
    [Don't forget to scrap down the sides of you mixing bowl as needed!]
    Add 2 more cups of powdered sugar. Start mixing at a lower speed for about 30 second, then shift to a high speed for 1 minute. Add in another 1/4 cup of melted caramel and repeat as before.
  12. Frost each cupcake with your favorite piping tip and top with a cookie for the ultimate Samoa experience.
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IRISH CREAM CUPCAKES

IRISH CREAM CUPCAKES

RASPBERRY WHITE CHOCOLATE CUPCAKES

RASPBERRY WHITE CHOCOLATE CUPCAKES