Out of This World

If you were Martian, recently arrived in the U.S., and you wondered what power source energized our population, you might get the notion that it is cupcakes. One peek at Pinterest most popular posts puts every other category to shame. Eat dessert first? Please. Eat dessert, then eat dessert again is more like it.

Curmudgeonly rant aside, I do loves me a cupcake every now and again. And what is it about Springtime and Easter that has me craving coconut? It’s definitely not a local food, nor is it seasonal, other than being the time of year I usually buy a bag of shredded coconut. For me, coconut is a flavor symbol for fresh air, newness and all things happy.

I wanted to make some extra ooey-gooey coconut cupcakes to take as a picnic dessert for the college kids I have in Austin. My absolute favorite coconut product is Coco Lopez, which is a sweetened coconut concentrate we always used to make Piña Coladas back in the 1980’s. I wanted to make a filled cupcake, sort of like those packaged truck stop chocolate cupcakes with the loopy frosting decoration, but the coconut version. Mission Accomplished, or Yum! I Did It Again…

Coco Lopez Cupcakes Hit the Spot

Coco Lopez, on its own, has a rather greyish color which is not particularly a cup-cakey hue. But add some cream cheese and it becomes a soft white filling that hits the spot. And with the frosting on the inside, these cupcakes arrived at the picnic in good shape, with no signs of travel. (They were transported in a shoe box…)

Not every recipe has to have a pedigree or a historical heritage. Sometimes I just cook for sheer pleasure. This is one of those recipes. I hope you enjoy it, and if a Martian stops by, you will most definitely be prepared to offer an authentic Earthling meal.

 

Print

Coco Lopez Cupcakes

Coco Lopez Filled Cupcakes are full of gooey coconut goodness!

Sweet, coconut filled cupcakes are luscious picnic treats!

  • Author: Melissa Guerra
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: Makes 24 cupcakes
  • Category: Dessert
  • Cuisine: Latin Inspired

Ingredients

  • Cake:
  • 24 cupcakes made with 1 box of yellow cake mix (follow box instructions) *
  • Garnish:
  • ¼ cup sweetened shredded coconut for garnish (15gr)
  • Filling:
  • 15 oz. can Coco Lopez (425gr)
  • 12 oz. whipped cream cheese (340gr)
  • 2 cups powdered sugar (250gr)

Instructions

  1. *Our box of cake mix required 1 cup (240ml) of regular tap water, which we replaced with 1 cup (240ml) of coconut water, with excellent results!
  2. For the toasted coconut garnish, simply place the shredded coconut in a small pan, and place under the heated broiler in your oven. Toast the coconut for about 2 minutes, until some of the shreds are deeply brown. Remove the pan from the oven, toss to mix, and return to the broiler if the coconut still needs more toasting. Once the coconut is toasted to your liking, remove from the broiler and set aside to cool.
  3. For the filling, place the Coco Lopez, whipped cream cheese, and powdered sugar in a large mixing bowl, and beat with an electric mixer until smooth.
  4. Using a small scoop or a melon baller, scoop out a deep, single scoop from the top of a cupcake, and set aside. This will be your “cap.” Using the scoop, remove more of the interior of the cupcake, about 2 tsp. of cake, which can be discarded, or eaten as a snack.
  5. Using a teaspoon, carefully spoon about 2 tbsp. of filling into the hollow cupcake. Place a “cap” back into the filled hole. Repeat with the remaining cupcakes. Cover each cupcake “cap” with 1-2 tsp. of filling, and garnish with the toasted coconut.

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Related BLOGS

Sweets

Classic Tortilla Soup

Grey Day at the Ranch Recently, the weather has been sloppy and cold, drizzling, freezing, and then drizzling again. I can’t recall such a miserable winter here at the ranch. But to be honest, I am never miserable, even in our worst weather. The colors around the ranch turn from iron oxide red to steely […]

Sweets

Roasted Poblano and Turkey Pot Pie

Next on my list is a new diet and exercise routine. But first, we have to deal with the left overs. Turkey always seems like a great idea for the armies of people that show up for meals here at the ranch. Inexpensive and plentiful, roasting a turkey over the holidays seems like a natural […]

Sweets

Pan Roasted Potatoes with Rosemary and Chives

Roasted Potatoes for the Non-Cooks For my buddies that don’t cook all that often (and, you know who you are…) my message to you in this post is that the biggest trick to good cooking is…good shopping. And I am not talking about packaged products.  When you find the right fresh produce, cooking from scratch […]

Loading...