Exotic Cupcakes

Recipe:

Cream butter with sugar and vanilla sugar.

Add the eggs one by one, beating well after each addition.

Add flour sifted with baking powder, salt and coconut flakes. Mix the batter.

Pour into paper-lined muffin tins and bake in a preheated oven at 180 °C (355 °F). Bake until done, about 20-25 minutes. Allow to cool completely.

Make the cremeux. Soak the gelatin in cold water.

Combine egg yolks, sugar and fruit puree in a saucepan. Place over medium heat and whisk constantly until mixture reaches 80 °C (175 °F) on an instant-read thermometer or the consistency of condensed milk. Remove from heat and transfer to a bowl.

Add the gelatin and stir. Stir in the diced butter.

Cover with plastic wrap and set aside (do not refrigerate).

Remove some of the crumb from the center of the muffins. I find it most convenient to use a special knife for removing the apple core.

Fill the cavities with cremeux to the top.

Place in the refrigerator. Make the coconut frosting.

In a bowl, combine cream cheese, coconut cream and heavy cream. Make sure all ingredients are cold. Beat until smooth, adding powdered sugar at the end.

Fill a pastry bag with the frosting and pipe it over the cupcakes.

I used fresh coconut shavings as an additional decoration.

Enjoy!