robicelli's coquito cupcake

How To Make robicelli's coquito cupcake

• 1

  Preheat the oven to 350°F. Line cupcake pans with 24 baking cups.
• 2

  Melt the butter in a microwave at 60 percent power for 11/2 to 2 minutes. Keep the butter warm—do not allow it to sit and cool off.
• 3

  In a stand mixer with the paddle attachment, beat the eggs and egg white on medium-low for 2 minutes until light yellow and lightly foamy.
• 4

  Add the lime zest.
• 5

  Increase the mixer speed to medium-high
• 6

  Pour the warm butter into the eggs slowly, so that the mixture tempers and the eggs do not scramble.
• 7

  Once the butter is added, reduce the speed to medium-low.
• 8

  With the mixer running, add the coconut milk, rum, vanilla, and salt. Mix for 1 minute until well combined.
• 9

  Sift together the flour, sugar, and baking powder and add to the batter. Mix on medium until just combined, 10 to 20 seconds.
• 10

  Remove the bowl and paddle from the mixer and use the paddle to scrape the bottom and sides of the bowl, ensuring that everything is well mixed.
• 11

  Scoop the batter into the prepared baking cups, filling them two thirds of the way.
• 12

  Bake in the middle of the oven for 20 to 25 minutes, rotating the pan halfway through.
• 13

  The cupcakes are done when the centers spring back when you touch them.
• 14

  While the cupcakes are baking, prepare the coconut milk soak. Set up a baking sheet with a wire rack.
• 15

  Remove the cupcakes from the oven. Let cool for 5 minutes. (Leave the oven on for the coconut.)
• 16

  Take the cupcakes out of the pan and place face up on the wire rack. Using a fork, dock each cupcake three times.
• 17

  Spoon 11/2 teaspoons of the milk soak onto each cupcake. Let cool completely.
• 18

  For the Milk Soak: In a microwave-safe bowl, combine the sweetened condensed milk, coconut milk, and rum.
• 19

  Microwave on high heat for 1 minute to thin out the sweetened condensed milk. Using a whisk, mix until well combined.
• 20

  For the Coconut Lime Buttercream: Place the coconut on a baking sheet and place in the oven for 10 minutes to toast, stirring occasionally to ensure even browning.
• 21

  Remove the coconut from the oven. Immediately add the lime zest and stir. Set aside to cool.
• 22

  Prepare the French buttercream as directed or American frosting. Add half of the coconut lime mixture to the buttercream and beat until well incorporated.
• 23

  To assemble cupcakes: Fill a pastry bag fitted with a fluted tip with the coconut lime buttercream and pipe onto each coquito soaked cupcake.
• 24

  Sprinkle the tops of the cupcakes with the remaining toasted coconut mixture
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