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Coconut Cream Pie Cupcakes
Ingredients
  • subheading: COCONUT CUPCAKES:
  • 1 ¼ cups ( 163g) all purpose flour
  • 2 tsp baking powder
  • ¼ tsp salt
  • 6 tbsp ( 84g)  unsalted Challenge Butter, room temperature
  • ¾ cups ( 155g) sugar
  • 1 ½ tbsp vegetable oil
  • 2 tsp coconut extract
  • 2 large eggs
  • ½ cup 2 tbsp (150ml) milk
  • subheading: FILLING:
  • 2 egg yolks
  • 6 tbsp ( 78g) sugar
  • 1 ½ tbsp cornstarch
  • 1 cup (240ml) milk
  • 1 tbsp  salted Challenge Butter
  • 1 tsp coconut extract
  • ½ cup ( 36g) sweetened flaked coconut
  • subheading: COCONUT FROSTING:
  • ½ cup ( 112g)  salted Challenge Butter, room temperature
  • ½ cup ( 95g) shortening
  • 4 cups ( 460g) powdered sugar
  • 1 tsp coconut extract
  • 2 to 3 tbsp water or milk
  • Toasted coconut
  • Refrigerated pie crust, optional
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