This is my first try at a cupcake recipe of my own! It was adapted from several others; you can read all the gory details on my blog, if you want. But I thought I'd give you guys a photo and recipe here. These were INSANELY delicious, probably the tastiest cupcakes I've ever made, and very beautiful. They're particularly yummy with a Hpnotiq cocktail to match!
Hpnotiq Cocktail Cupcakes with Toasted Coconut Buttercream and Pineapple Gelée
Makes about 18 cupcakes
1/2c unsalted butter, room temperature
2 large eggs
2c all-purpose flour
2tsp baking powder
1/2tsp salt (I like sea salt)
1/4c Hpnotiq liqueur
1/2c sweetened shredded coconut
1c crushed pineapple, drained VERY well (I squeezed it in paper towels before adding it)
Food coloring (I used Wilton Professional Icing Dye Gels in Teal and Royal Blue, just a tiny smudge of each)
2 large egg yolks
1/4c pineapple juice
1/2c Hpnotiq liqueur
1 1/2 sticks butter, room temperature
2c powdered sugar
1 1/2c sweetened shredded coconut
(Reserve extra coconut to toast for garnish.)
1. Toast the coconut for the garnish. Preheat the oven to 350 degrees, spread a thin layer of coconut over a piece of parchment paper on a cookie sheet, and bake for 10-15 minutes, until the coconut reaches your desired doneness. I like mine dark brown and crunchy, but you may not. Your house will smell great!
2. In a medium bowl, whisk together the flour, baking powder, and salt with a fork. Set this aside.
3. In a large mixing bowl, cream the butter and sugar until it's light and fluffy.
4. Add the eggs one at a time, beating thoroughly after each.
5. Measure out the Hpnotiq into a small bowl or glass.
6. Alternate adding the flour mixture and the Hpnotiq to the butter mixture, beginning and ending with the flour. (I did 4 additions of flour, 3 of Hpnotiq.) Blend thoroughly after each.
7. Mix in the coconut and pineapple.
8. Add the food coloring, if desired. I used only a tiny bit of each gel color; about the amount that would fit on the end of a toothpick.
9. Fill cupcake liners 1/2-3/4 full. (They rise about an average amount; I keep mine on the low side to make room for the gelée later.) Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean.
10. Place on a rack to cool.
1. In a small saucepan, whisk together egg yolks, pineapple juice, Hpnotiq, sugar, and cornstarch.
2. Cook over medium heat, whisking constantly, until thickened and slightly bubbly. (Be careful! It will seem very thin, and then thicken all at once. It took me about 5 minutes. Keep a close eye on it.)
3. Remove from heat and let cool while you make the frosting.
1. Beat the butter until smooth, making sure to scrape down the bowl.
2. Add the powdered sugar, milk, and vanilla. Beat until smooth.
3. Add the coconut and beat until it's combined thoroughly.
1. Cut a cone into the top of each cupcake with a sharp paring knife. Set these aside; you will need them.
2. Fill each depression with gelée.
3. Replace the cones. They will fit! Don't worry if they don't line up perfectly; the frosting will cover it.
4. Pipe frosting on top of each cupcake. I purposely avoided going out to the edges, because I wanted to show off the blue color. I used my sweet Williams-Sonoma mechanical pastry bag, but you could easily just use a Ziploc with the corner snipped off. (That's what I used until Christmas.)
5. Sprinkle with toasted coconut, and garnish with a piece of dried pineapple, if you wish.
That's it! They're incredibly yummy--enjoy, and please let me know what you think if you make them.