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Home » Recipes » Occasions » christmas

December 2013 By i sugar coat it! 2 Comments

CocoNog Christmas Cupcakes

 Eggnog Coconut Cupcakes
Merry Christmas! Now that you're here, cozy up next to the tree with me and enjoy a little Eggnog and Coconut.

I know you can't wait to pull those ribbons and tear through all that pretty paper, so I'll keep this post short.

Eggnog Coconut Cupcakes
Whatever, where ever and however you choose to celebrate, may it be among those you love.
Eggnog Coconut Cupcakes
And if that's not possible, among those in need of a little love.
Eggnog Coconut Cupcakes
Wishing you all a Happy Holiday and an even happier New Year!
Hog The Nog With These Holiday Treats:
Chai Eggnog Cupcakes w/ Spiked Whipped Topping
Pumpkin Spice Mini Donuts w/ Eggnog Glaze
I Sugar Coat It

CocoNog Christmas Cupcakes w/ Whipped Coconut Cream

A moist and flavourful coconut cake infused with eggnog and topped with clouds of whipped vanilla bean coconut cream.
Print Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Total Time 30 minutes mins
Servings: 2 doz cupcakes
Course: Dessert
Ingredients Method

Ingredients
  

Cupcakes
  • 140 g self-rising flour 1 ¼ cups
  • 5 g baking powder 1 ½ tsp
  • 1 g grated nutmeg ½ tsp
  • 172 g unsalted butter ¾ cups
  • 225 g granulated sugar 1 cup
  • 3 eggs
  • 50 g freshly grated coconut ⅔ cups
  • 25 g store-bought eggnog 3 tbsp
Whipped Topping
  • 1 can full fat coconut milk or cream
  • 22 g eggnog 1 tbsp
  • 3 g pure vanilla extract ½ tsp
  • pinch of crushed vanilla beans
  • Whip cream stabilizer optional

Method
 

  1. Preheat the oven to 350ºF and prepare cupcake pans with liners.
  2. In the bowl of a stand mixer, sift together the flour, baking powder and nutmeg.
  3. Add the butter, sugar, eggs and using the paddle attachment of your stand mixer, beat together until smooth.
  4. Lower the mixer speed to the stir setting and add the fresh coconut and eggnog.
  5. Divide the batter among the cupcake wells.
  6. Bake for 15-20 minutes, depending on your oven and pans used. When completed, they should have a golden brown appearance and a toothpick inserted in the middle comes out clean.
  7. Remove from oven and allow to cool in pan for 5-10 minutes. Turn out onto a wire rack and allow to cool completely before decorating.
To make the whipped topping:
  1. Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge.
  2. Open the can, remove the solids only and place in the bowl of a stand mixer. (Tip: I always chill my bowl and whisk in the freezer for a few minutes prior to making whipped cream).
  3. Whip on high for a few seconds before adding the other ingredients. Continue to whip for two minutes, or until full and creamy.
  4. Pipe onto cupcakes and enjoy!

Related

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Reader Interactions

Comments

  1. jericka88 says

    January 10, 2014 at 5:16 pm

    Where did you get those little plastic container? It's a genius idea for individual cupcake!

    Reply
  2. I Sugar Coat It! says

    January 10, 2014 at 7:22 pm

    They are cupcake holders. I purchased them from a place called creativebag.

    Reply

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