This cupcake was inspired by an absolutely gorgeous bag of Pecans that showed up on my table last Friday. Our neighbor is originally from Florida and these are locally grown "Fancy" half pecans. I tend to swoon over quality produce. It comes from a 50% chance that the piece of fruit you just bought is rotten/gross.
Here she is: My lovely Coconut-Praline Dulce de Leche Cupcake
Anyway...I digress. This is not a heart-healthy dessert. There is a lot of coconut, 3 sticks of butter, and a ton of cream.
Here's the recipe already!
Macaroon Pound Cake
3 cups sifted all-purpose Flour
3 teaspoons Baking Powder
1/2 teaspoon salt
1 cup Butter, softened
2-1/4 cups Sugar
4 eggs, room temperature
3/4 cup unsweetened coconut milk (I buy a 14 oz can and use the rest for other endeavors)
1 teaspoon Vanilla Extract
1 cup fresh grated coconut (can substitute unsweetened, shredded if you don't want to grate your own.)
Preheat oven to 350. Line two standard 12-cup muffin tins with paper liners.
Sift flour, baking powder, and salt into a medium bowl, set aside.
Cream butter and sugar until light and fluffy, scraping down the sides as needed. Add eggs one at a time, beating after each addition. Add vanilla, beat until fully incorporated. Add in flour mixture in three parts, alternating with the coconut milk, beginning and ending with the flour mixture. Fold in the grated coconut.
Divide Batter evenly among the cups. Do not fill up beyond 2/3 of the liner—about 1/2 cup of batter per cup. Bake 20 to 25 minutes, rotating halfway through (my oven bakes quite unevenly).
Remove cupcakes from pan, let cool completely on a rack. Cover with pecan praline glaze Frost with Caramel Whipped Cream. Sprinkle with more grated coconut (optional)
Pecan Praline Glaze (Bon Appetite Cookbook)
3/4 cup (packed) golden brown sugar
1/4 cup whipping cream*
1-1/3 cups pecan halves, toasted
1/2 cup unsalted butter (1 stick)
stir Sugar, cream, and butter in a heavy sauce pan over medium-high heat until smooth. Boil 3 minutes, stirring often. Stir in Pecan halves. Spoon warm praline mixture over cupcakes, arranging pecans on the top.
*variation for more coconutty goodness, you can use some of the unsweetened coconut milk as a substitute for the cream.
Caramel Whipped Cream (modified from Martha Stewart Baking Handbook).
1/4 cup Sugar
3/4 cup Coconut Milk, divided
1 cup heavy cream, divided
Prepare an ice bath, set aside. Pour sugar into a medium saucepan; cover and cook over medium-high heat, without stirring, until sugar is completely melted. Remove lid, and cook, swirling pan to cover evenly until sugar turns golden amber. Carefully poor 1/2 cup of the coconut milk and 1/4 cup heavy cream down the side of the pan in a slow, steady stream (it will spatter), stirring constantly with a wooden spoon until combined. Place pan in the ice bath, stirring occasionally.
Meanwhile, whip the remaining 3/4 cup of cream and 1/4 cup of coconut milk until medium-stiff peaks form. Fold in the caramel until combined. Use immediately. (Note--I wanted to use up the rest of the coconut milk from the 14 oz can so I used it here. It makes the whipped cream much softer than cream alone. You can use all cream if you don’t want to use coconut milk.)
I'm writing another entry on preparing the coconut. It's a method from the Martha Stewart Baking Handbook and it really, really works. Plus, you get to use a hammer.
A big thank you to all the ETSY artists donating to this month's prizes that I'm competing for:
- A Bunnycake Easter Plushie by DogboneArt
- A whimsical piece by Cakeasaurus
- Cupcake earings from lotsofsprinkles
- A collection of all new printed cupcake liners, a total of 200 from Sweet Cuppin' Cakes Cupcakery
- A fantastic piece by Cakespy
- Head Chefs by Fiesta Products
- The book Hello Cupcake by Karen Tack and Alan Richardson
- Jessie Steele Aprons
- Taste of Home Books
- a T-shirt from Upwithcupcakes.com
- 1800flowers also sponsors Iron cupcake:Earth
- Also thanks to Diana Evans for her help in the February challenge