Thursday, June 3, 2010

Coconut Haupia

Do you love it as much as me when a cupcake recipe yields more than 24 cupcakes? I think it's pretty awesome, the more the better! Especially when they are this good! This recipe makes 30. These are coconut cupcakes with haupia (Hawaiian coconut pudding) filling, topped with cream cheese frosting and toasted coconut. I think these are a unanimous favorite among my family and neighbors.


Coconut Cupcakes (adapted from Ina Garten and dobetter)
  • 1 cup vegetable oil
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup coconut milk
  • 1/2 cup sweetened shredded coconut
In a large bowl mix the oil and sugar. Add the eggs one at a time. Mix in the vanilla and almond extract. Turn the mixer on low and add the flour, one cup at a time. Then add the baking powder, baking soda and salt. Mix on medium until well combined. Turn the mixer back to low and pour in milks. Then mix in shredded coconut.
Using a cupcake scoop, fill a prepared cupcake pan. This makes 30 cupcakes. Bake at 350 degrees for 22 minutes. Allow to cool in the pan for 5 minutes then cool completely on a cooling rack.
You can fill the cupcakes with the haupia (recipe follows) two ways. The first time I made them I used the cone method and I think I prefer that way because you get a nice big dollop in the middle and when you bite into it it's pretty amazing. The second way to do it is to use a piping bag and just insert it to each cupcake and squirt as much haupia as the cupcake can handle (which isn't very much) and release. This way is definitely quicker which I like but I think the cone method is worth the extra time. You don't get a very full center of haupia but nonetheless it is still mouth watering.

Haupia: (via
  • 2 cups coconut milk
  • 1 cup whole milk
  • 6 tablespoons sugar
  • 5 tablespoons cornstarch
  • 1/4 tsp vanilla (if desired)
Pour one cup of coconut milk into a saucepan. Combine sugar and cornstarch stirring into coconut milk. (Add vanilla is desired) Heat over low stirring consistently until thickened. Add remainder of coconut milk and whole milk and continue to heat until thickened. Let cool completely to room temperature but do not chill (it will harden and you won't be able to pipe it into cupcakes). Fill each cupcake with about a little more than a tablespoon of haupia.

Cream Cheese Frosting:

1 package (8oz.) cream cheese (room temp.)
2 sticks butter (room temp.)
2 teaspoons vanilla extract
3-4 cups powdered sugar
1/4 cup toasted sweetened shredded coconut for garnish

Beat cream cheese and butter together until fluffy about 3 minutes. Add Vanilla. Slowly add powdered sugar. Beat an additional 5 minutes until light and fluffy. Top each cupcake with a big swirl then finish with toasted coconut.


Kami said...

These were so so so so so so so so so so so so so so so so so so so so DELICIOUS! The flavors were so balanced and perfect!
(I can still do your page if you want since I have so much time on my hands now, let me know if you want me to do it, luv yah!)

darah. said...

These look AMAZING Brisha and Kam, I'm so jealous you got to enjoy them, haha. I'm definitely going to have to try and make this!