Cake Central › Recipes › Coconut Cream Pie Cupcakes with Meringue Topping

Coconut Cream Pie Cupcakes with Meringue Topping

All I can say is yummy! These little guys have all the goodness of a coconut cream pie wrapped up in the cuteness of a cupcake. Can also be made into a 2 layer 8" round cake. The cream pie recipe is directly from the Joy of Cooking Cookbook, it's the only cream pie recipe I use and it is the best ever.

Ingredients

  • Cake- 1 box DH Coconut Supreme Cake 1 cup flour 1 cup sugar 4 eggs 1 cup sourcream 1 1/3 cups milk , I use whole but I'm assuming you could you a lesser fat milk 1/3 cup oil 1 4oz box Coconut Cream Pie instant pudding 1/2-1 cup coconute depending on your personal taste 2 tsp coconut flavoring, I prefer McCormick Cream Pie Filling- 2/3 cup sugar 1/2 AP flour 1/2 tsp salt 2 cups milk , once again I use whole 3 egg yolks , reserve the whites for the meringue 2 tbl butter 2 tsp vanilla 2 tsp coconut extract, flaked coconut can be used in place of the extract if you are using it in a cake, for the cupcakes you'll have to use the extract so the filling can be piped into the cupcakes. Meringue- 3 egg whites 4 tbl sugar 1/2 tsp vanilla

Instructions

Cake- Sift dry ingredients together, combine with wet and mix on medium for 2 mins. Bake in cupcake tin for 16-18 minutes at 325, or until they spring back when touched. Set aside to cool. Makes 3-4 dozen cupcakes depending on how full you fill the tins. Cream Pie Filling- In top of double boiler combine flour, sugar and salt, add milk and stir until smooth(it helps to add a little milk at a time and stir each time ins. tead of the whole amount at once) Cook over not in boiling water for 10 min. or until thick. Stirring almost constantly to avoid lumps. Once the 10 mins is up dip a spoon in the mixture if it coats the back without dripping of sliding off it is ready, also taste it , there should be no more raw flour taste. Remove it from the heat. In another bowl beat the 3 eggs slightly, while still stirring the eggs add 1/2 the mixture and mix until smooth. Then return egg mixture to rest of mixture and place on double boiler again. Cook another 3 mins until thickened, remove from heat and stir in 2 tbls butter and the vanilla and coconut extract. Let cool slightly and then cover with plastic wrap, making sure the plastic wrap touches the top of the pie filling, this will prevent it from forming a skin in the fridge. Refrigerate until cold. Meringue- Beat egg whites until frothy, sprinkle in sugar 1 tbs at a time whipping in between each addition until stiff peaks form ,careful not to over beat, mix in 1/2 tsp vanilla. Or you can use your own trusted meringue recipe. Once filling is chilled use a tip 230 and fill a piping bag with the filling, fill the cupcakes as full as you can with out them falling apart. I can usually fit 5 fillings in them. Once they are full pipe some meringue onto each one, sprinkle with a bit of coconut and bake in the oven at 350 until lightly browned. You can also brown them individually with a crème brulee torch.

Comments (15)

Sounds very yummy, alas I don't have a few of those ingredients here. So I shall have to pass, but I am sure that it is lovely. Thanks for the recipe.
How do you "fill" cupcakes?
Sounds like something I'll have to test on my testing panel at work! Any ideas for other toppings for these other than meringue?
I bet it would be extra good made with coconut milk. Thanks for the recipe!
Where can you get the coconut cake mix? Our Target in San Antonio used to carry it but they don't any longer.
If you can't find the coconut mix you can use white just add in some extra coconut flavoring. And yes it probably would be good with coconut milk, I'll have to try it next time. For frosting other then meringure you could use butter cream,although a 7 mintute frosting would be divine! You fill the cupcakes using a piping bag and a #230 tip (long and skinny) , insert the tip into the cupcake almost to the bottom and squeeze the filling ,pulling the tip out slowly while you squeeze. . I like a lot of filling so I do 5 indivdual squeezes.
How much AP Flour do you put in the filling? You have only the 1/2 listed not the tablesponn or cup etc.
opps, it's 1/2 cup All Purpose Flour. Sorry about that.
I made the filling to use with a vanilla cake. Easy and delicious! I didn't have any coconut extract so I used 1 cup of unsweetened coconut milk in place of 1 cup of whole milk. Worked perfectly and tasted delicious.
Quick question...when you fill the cupcake---doesn't the filling come out?? if the cupcake is full where does the filling fit?? sorry, I just don't picture in my mind where's the space for the filling and please forgive me if a sound dumb, but I've never done filling in a cupcake. Thank you!
lol...I've always wondered where the filling goes also and how it does'nt squirt out of the top but it does'nt unless you over fill. I just stick the tip in almost to the bottom and squeeze gently while pulling out and the filling just stays put, if there is any excess onth e top I just leave it and ice over it, the more filling the better!
This recipe was fantastic! We don't do merangue so I did a whipped cream topping for the icing. This made 36 cupcakes for me, and they were ALL GONE! Five stars for this one!
Can can pie filling be used like the Lucky Leaf brand at HEB? And, add cool whip, or sweetened condensed milk to thicken????
This recipe sounds to die for and I cant wait to try it!
This sounds great ! I have a question, the flour in the cake recipe, is it AP or SR flour?
Cake Central › Recipes › Coconut Cream Pie Cupcakes with Meringue Topping