Coquito Cupcakes

Name: Coquito Cupcakes
Prep time: 20M
Total time: 45M
Yield: 18 Cupcakes
Cuisine: Caribbean
Ingredients: 2 tbsp. GOYA® Coconut Milk; ½ cup GOYA® Cream of Coconut; 1 cup icing sugar, sifted, divided; ½ cup heavy cream; 1 tsp. dark rum (optional); 1 cup flaked coconut, toasted; 18 raspberries or cherries, or 1/2 cup pomegranate seeds; ½ can GOYA® Coconut Milk; ½ can GOYA® Cream of Coconut; 2½ cups all-purpose flour; 2 tsp. baking powder; ½ tsp. salt; ½ tsp. GOYA® Ground Cinnamon; ½ cup butter, at room temperature; 1½ cups granulated sugar; 6 egg whites, at room temperature; 1 tsp. vanilla extract

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Make-ahead this decadent dessert! These tasty Coquito Cupcakes have layers of delicious tropical flavors and a fabulous frosting that is easily prepared with GOYA® <a title="Coconut Milk Goya" href="https://goya.com/en/products/coconut-milk-goya" data-udi="https://goya.com/en/products/coconut-milk-goya">Coconut Milk</a> and <a title="Goya Cream of Coconut" href="https://goya.com/en/products/goya-cream-of-coconut" data-udi="https://goya.com/en/products/goya-cream-of-coconut">Cream of Coconut</a> and garnished with yummy raspberries. Learn to make this sweet treat inspired by classic Coquito, a thick and creamy traditional Puerto Rican drink.

Total Time

45m

Prep Time:20m

Yields:18 Cupcakes

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Ingredients

Coconut Rum Frosting:

2 tbsp.
(13.5 oz.)

GOYA® Coconut Milk

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½ cup
(15 oz.)

GOYA® Cream of Coconut

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1 cup

icing sugar, sifted, divided

½ cup

heavy cream

1 tsp.

dark rum (optional)

1 cup

flaked coconut, toasted

raspberries or cherries, or 1/2 cup pomegranate seeds

Cupcakes:

½ can
(13.5 oz.)

GOYA® Coconut Milk

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½ can
(15 oz.)

GOYA® Cream of Coconut

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2½ cups

all-purpose flour

2 tsp.

baking powder

½ tsp.

salt

½ tsp.

GOYA® Ground Cinnamon

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½ cup

butter, at room temperature

1½ cups

granulated sugar

egg whites, at room temperature

1 tsp.

vanilla extract

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Directions

Kitchen View

Step 1

Coconut Rum Frosting: In large metal mixing bowl, whisk together coconut milk and cream of coconut. Cover and refrigerate overnight.

Step 2

Cupcakes: Preheat oven to 350°F. Line 18 muffin cups with paper liners. Whisk together coconut milk and coconut cream until blended. Whisk together flour, baking powder, salt and cinnamon. Using electric mixer, beat butter and sugar until light and fluffy; beat in egg whites, one at a time, incorporating each one fully before adding the next one. Beat in vanilla. With mixer on low speed, beat in flour mixture in 3 additions and coconut milk mixture in 2 additions, starting and ending with flour mixture, scraping down side of bowl as needed.

Step 3

Spoon batter into prepared muffin cups. Bake for about 25 minutes or until tester comes out clean when inserted into center of cupcakes. Let cool completely on rack.

Step 4

Remove Coconut Rum Frosting mixture from freezer.

Step 5

Using electric mixer on high speed, beat hardened coconut mixture with half of the icing sugar for 2 to 3 minutes or until creamy. In separate bowl, whip cream and remaining icing sugar until stiff peaks start to form; stir in rum (if using). Fold whipped cream into coconut mixture.

Step 6

Spoon frosting into piping bag fitted with star tip; pipe icing onto each cupcake. Garnish each cupcake with sprinkle of toasted coconut and chosen fruit garnish. Notes: For extra rum flavor, sprinkle a little rum onto each cupcake.

Products in this Recipe

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Coconut Milk

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Cream of Coconut

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Ground Cinnamon

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