Coconut Jelly Filled Cupcakes

I love when brands reach out to me and ask me if I would like to try their product.  If the product is of interest to me, I answer that I am interested if I can create a recipe with their product.  I do not want to just try the recipe, I want to figure out how to use it in a recipe.  As you well know, I use coconut milk in a lot of my recipes.  So when Coconut Dream® Non-Dairy Yogurt asked me if I would try their Coconut yogurt, I was all in.  I was very interested to see what coconut yogurt would taste like and how it worked in recipes.

Coconut Jelly Filled Cupcakes

Coconut Jelly Filled Cupcakes

My long time readers, also know, that I use fat free Greek yogurt frequently in recipes to substitute for there higher calorie sisters.  But how would a lower calorie Coconut Dream® yogurt react in baking and how would it taste.  I used the vanilla flavor mostly and in the cake, it was a great ingredient. The cupcake had great taste.  The consistency was a little firmer than using a milk but that makes sense.  I started with a solid substance so the cake should be a little firmer.  I also used the yogurt in what became my glaze.  Whatever the yogurt’s consistency is, it did not translate to a traditional frosting that I set out to make.  

Our challenges, however, become our opportunities as it did with this recipe.  Since the yogurt did not create the frosting I was looking for, I created a glaze.  The glaze added even more flavor to this recipe.  I ultimately topped the cupcake with a traditional buttercream frosting to round out this coconut cupcake and used the glaze as a drizzle on the top.  With the jelly filling and the drizzle, I think I created a really elegant cupcake.

Coconut Jelly Filled Cupcakes

2015-08-21 00:46:19

A cupcake made with Coconut Dream yogurt filled with red raspberry jelly, glazed with a coconut dream glaze and finished with a Buttercream frosting.

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Cupcake

1. 1 2/3 cups cake flour
2. 1 tsp baking powder
3. 1/2 tsp baking soda
4. 1/2 tsp salt
5. 6 Tbsp unsalted butter, room temp (cut into 6-8 pieces)
6. 1 cup granulated sugar
7. 2 large eggs, room temp
8. 1/2 Tbsp vanilla extract
9. 1 cup plain Greek Yogurt (I used the regular, full fat version)

Glaze

1. 1 cup Coconut Dream vanilla yogurt
2. 2 cups confectioner sugar
3. 1 teaspoon vanilla

Buttercream Frosting

1. 1 cup unsalted butter (2 sticks), softened
2. 3-4 cups confectioners (powdered) sugar,
3. ¼ teaspoon table salt
4. 1 tablespoon vanilla extract
5. 2 to 4 tablespoons half and half

Cupcake

1. Line a 12-count cupcake pan with paper liners. Preheat Oven to 350˚F.
2. In the large bowl, whisk together your dry ingredients.
3. Add the softened butter and sugar to a stand mixer and combine well.
4. Add the eggs, Coconut Dream yogurt and vanilla extract. Mix well.
5. Add the dry ingredients to the wet ingredients in 2 to 3 batches. Mix well.
6. Fill each paper liner a little more than 1/3 full with the cupcake mixture.
7. Add 1 heaping teaspoon of the jelly and finish by topping the cupcake with the remaining cupcake mixture to about 2/3 full.
8. Bake at 350˚F for 18-20 minutes.
9. Remove cupcakes to a wire rack and let cool to room temp.

Glaze

1. Mix all the ingredients in a large bowl with a hand mixer for 3 minutes until fluffy.
2. Dip each cupcake into the glaze and let set for 30 minutes.
3. Repeat the process one more time. Reserve 1 cup or so of the glaze.

Buttercream Frosting

1. Beat butter for a few minutes with your hand mixer on medium speed.
2. Add 3 cups of powdered sugar and turn your mixer on the lowest speed until the sugar has been incorporated with the butter.
3. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of half and half and beat for 3 minutes.
4. If your frosting needs a more stiff consistency, add more sugar. If your frosting needs to be thinned out, add remaining half and half 1 tablespoon at a time.
5. With a frosting spatula, spread the frosting over each cupcake in a circular fashion.
6. Finish by drizzling the remaining glaze over the cupcake.
7. Serve and enjoy!

Feed Your Soul Too http://www.feedyoursoul2.com/

Ingredients

Wet and dry ingredients and then mixed.

Wet Ingredients

Coconut Dream Yogurt added

Dry Ingredients

Cupcake Mixed

Glaze Ingredients and pre-mix.

Glaze Ingredients

Glaze in Bowl

Cake mixed added to tin, then, jelly, topped again and then baked.

Mix Added to Tin

Jelly Added

Mix on Top

Baked Cakes

Glazed added.

Glazed Added

The final cupcake plated and whole.

Plated