Coconut Cream Pie Cupcakes with Parrot Coconut Products

I'm feeling a tropical vibe this holiday season!  I'm preparing for our trip to Florida to visit family on the gulf.  It's the perfect time to team up with Parrot to promote their tasty coconut water and coconut milk products.  I love the Parrot brand for their pure coconut flavor.  They use simple ingredients, it's non-GMO and there's no dairy added.  It tastes great as a milk replacement in coffee, smoothies, and even tea-if that's how you take it.  I used my complimentary Parrot products to make these Coconut Cream Pie Cupcakes.  The coconut water gave these cupcakes a big boost of coconut flavor and made the cupcakes really moist.  The Parrot brand coconut water and coconut milk made my frosting soft and easy to pipe.  It gave the coconut cream filling a silky texture and an AMAZING taste. 

Parrot products can be found online at: www.parrotcoconut.com.  Get FREE shipping with the code: WHATSBAKING at checkout.  

I'm in vacation mode thanks to Parrot!  These Coconut Cream Pie Cupcakes are putting me in the mood for sunsets, palm trees, and pina coladas-another fun recipe you could try with the coconut water.  I have lots of recipe options with my Parrot Coconut water and Coconut milk.  I'm excited to experiment over the holidays and bring you some more recipes with their brand. 

Here's how I made these tropical Coconut Cream Pie Cupcakes: 
 
Ingredients:
Cupcakes: One box vanilla cake mix plus oil and eggs as specified per the directions; 1 cup Parrot Coconut Water; 1 cup shredded sweetened coconut flakes; 2 tsp. coconut extract

Coconut Cream Filling: 1/2 cup granulated sugar; 3 tablespoons cornstarch; 5 egg yolks; 2 cups Parrot Coconut milk; 2 tsp. vanilla; 2 tsp. coconut extract

Coconut Buttercream: 2 and 1/2 cups powdered sugar; 1/4 cup shortening; 1 stick unsalted butter; 3 tsp. Parrot Coconut Milk; 1 tsp. vanilla; 1 tsp. coconut extract.  

Directions: 
Cupcakes: Preheat oven to 350 degrees.  Fill a cupcake tin with paper liners.  Prepare the cake mix according to package directions, adding the coconut extract, and substituting the water for Parrot Coconut Water.  Fold in the sweetened coconut flakes.  Use an ice cream scooper to fill the liners 2/3 full with batter.  Bake for 18 minutes or until a toothpick inserted into the center of each cupcake comes out clean.

Coconut Cream Filling: Place the egg yolks, sugar, 1/4 cup Parrot Coconut milk, and cornstarch into a medium size mixing bowl.  Whisk until combined and set aside.  Place 1 and 3/4 cup of Parrot Coconut Milk into a small heavy saucepan.  Bring the milk to a gentle boil over medium heat.  Remove from the stove.  Add the milk to the egg yolk mixture in 3 additions, whisking after each addition.  Do not add the hot milk all at once to avoid cooking the eggs.  Once combined, place the mixture into the saucepan and cook over medium heat, whisking constantly.  Remove from burner when thickened (about 5 minutes.)  

Coconut Buttercream: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter.  Add the Parrot Coconut milk, extracts, and shortening. Mix on medium speed for 1 minute. Turn mixer to low speed.  Gradually add the powdered sugar.  Set mixer to medium speed and beat for 5 minutes, or until light and fluffy.  When cupcakes are completely cooled, use a paring knife to carve a hole into the center of each cupcake.  Fill each hole with a tablespoon of coconut cream filling.  Place icing into a piping bag, fitted with a star tip.  Swirl onto the center of each cupcake.  Garnish with sweetened coconut flakes.