Triple Coconut Poke Cupcakes

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 1/3 cups All-purpose flour
  • 1 tbsp Baking powder
  • 1 1/2 cups Granulated sugar
  • 1/4 cup Powdered sugar
  • 1 tsp Salt
  • 3 tsp Vanilla

• Oils & Vinegars

  • 1/4 cup Vegetable oil

• Nuts & Seeds

  • 1 (8.5 oz can Coco lopez real cream of coconut
  • 1 Coconut, toasted
  • 1 tsp Coconut extract

• Dairy

  • 1 stick Butter, unsalted
  • 2 cups Heavy cream
  • 1 cup Whole milk

Found on thenovicechefblog.com

Description

Ingredients

• 2 1/3 cups all purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1 cup whole milk
• 1/4 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 (8.5 oz) can Coco Lopez Real Cream of Coconut
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon coconut extract
• 1 teaspoon vanilla extract
• toasted coconut, for topping

Directions

• Preheat oven to 350°F. Line cupcake pan with liners. In a small bowl, whisk together flour, baking powder and salt. In a bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs one at a time, until well combined With mixer on low slowly pour in milk, vegetable oil and vanilla. Add in flour mixture, beating until just combined. Fill cupcake tins 3/4 full and bake for 16-18 minutes, until a toothpick inserted in the center comes out clean. While cupcakes are still warm, pierce the top of the cupcakes with a fork or straw many times. You want to create a bunch of holes for the cream of coconut to sink in. Spoon the cream of coconut on top of the cupcakes letting it sink in. You might have to go over them a second time. Let cupcakes cool completely. When ready to serve: In a stand mixer with the whisk attachment, whisk heavy cream, powdered sugar, coconut extract and vanilla extract until stiff peaks form. Pipe or scoop whipped cream on top of the cooled cupcakes and finish off with toasted coconut. Serve immediately!