Coconut Cupcakes with Salted Caramel Sauce

There comes a time in life when you simply want to scream with joy. It may be a huge promotion, or maybe it’s just because that cute guy asked you out, but really, it happens for everybody. You know what I’m talking about. It’s that moment that just makes you want to jump up and down.

Now, I’ll admit, I’m probably far more enthusiastic about baked goods as some. You may think a cookie is delicious, or perhaps you have a bit of criticism for it, but when it comes to my relationship with baked goods, things can get a little bit insane.

I’m am such a lover of cupcakes. And cookies and cakes as well. It may be a character flaw, it may be a blessing, but I see nothing wrong with having a cupcake for breakfast with your great cup of coffee. Why not celebrate about it?

I may change your mind about this someday. These cupcakes may change your mind. They just might get you as excited about dessert as I am. I don’t expect you to be as drastic as I of course, since I have devoted my life to it, but I definitely think they’re worth a big smile. I’m certain of it.

These cupcakes use a plain vanilla cupcake as a base. Add a buttery coconut filling, then top them with coconut icing and salted caramel sauce. I’m telling you, you will smile.

Coconut Cupcakes with Salted Caramel Sauce

Basic Vanilla Cupcake

1/2 C Butter

1 1/4 C Sugar

2 Eggs

2 Tsp Pure Vanilla Extract

1 1/4 C Flour

1 3/4 Tsp Baking Powder

1/4 Tsp Salt

3/4 C Milk

1/4 Tsp Salt

Preheat your oven to 350 degrees.

Cream the butter and sugar until fluffy. Beat in eggs one at a time, then add the vanilla and mix well. In a separate bowl, combine flour, baking powder, and salt. Add a third of the flour mixture to the butter mixture and beat until incorporated. Add half of milk and mix well. Add another third of the flour, mix, then add the remaining milk. Add the remaining flour and continue beating until well mixed.

Using a measuring cup, pour batter into a lined or greased cupcake pan.

Bake for 16-18 minutes until golden.

Once cooled, scoop out the middle of a each cupcake using a melon baller or cupcake corer. Fill each cupcake with 1 TBSP of Coconut Filling. Then top cupcakes with Coconut Icing and drizzle with Salted Caramel Sauce.

Coconut Filling

3 Tsp Butter, melted

1 C Coconut, shredded

1 Tbsp butter

1/4 C Milk

Stir melted butter and coconut in a bowl. In a saucepan, melt 1 Tbsp butter. Once melted, add coconut mixture and 1/4 C milk and bring to a boil.

Coconut Icing

1/2 C Butter

1 1/2-2 C Powdered Sugar

1 Tbsp Milk

2 Tsp Coconut Extract

Cream the butter, then add half of the powdered sugar. Add the milk and coconut extract and continue to beat. Continue to add powdered sugar until you reach your desired consistency.

Salted Caramel Sauce

4 Tbsp Butter

3/4 C Brown Sugar

1/2 C Milk

1/2 Tsp Pure Vanilla Extract

1 Tsp Salt

Melt butter on low in a saucepan. Once melted, add brown sugar, milk, and vanilla and whisk together. Cook for 5 minutes on medium heat. Remove from heat, stir in salt, and let cool.

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