haupia cupcakes

yesterday chris and i had our engagement party.  since we are having our wedding back home in hawaii, i thought it would be perfect to have the engagement party luau themed.  you know to share the aloha spirit!  haha.  anyway we made a bunch of local food like spam musubi, somen salad, chinese chicken salad, chicken katsu and more.  for dessert i made peanut butter and chocolate cupcakes and these haupia cupcakes. 

haupia is hawaiian coconut pudding and it is one of my favorite desserts.  these haupia cupcakes are very very coconut-y.  it’s a coconut cupcake with haupia filling, coconut frosting and shredded coconut on top. 

i think they turned out great!  if you like coconut, i would definitely suggest making a batch of these haupia cupcakes.

first, make the haupia filling.  it’s close to regular haupia but not a firm which makes it easier to fill the cupcakes with…

  

next, bake the coconut cupcakes…

once the cupcakes are completely cool, fill them with the haupia filling using the cone method…

then frost the cupcakes and cover the frosting with the shredded coconut and then you’re all pau!  yay!

  

Haupia Cupcakes

adapted from Local Kine Recipes 2.0 and foodtv.com

Ingredients

Cupcakes

  • 1 box white cake mix
  • 4 eggs
  • 2/3 cup coconut milk
  • 2/3 cup water

Haupia Filling

  • 2 c coconut milk
  • 1/2 c sugar
  • 1/4 t salt
  • 3 T cornstarch
  • 1/2 c water
  • 1 t vanilla

Coconut buttercream

  • 2  cups confectioners’ sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 3 Tablespoons  coconut milk
  • Shredded coconut

Directions

  1. To make the haupia filling, mix sugar, salt, and cornstarch with water in a bowl.  Set aside.
  2. Heat the coconut milk in a medium saucepan.
  3. Stir into sugar/cornstarch mixture into hot coconut milk.
  4. Cook, stirring constantly, until mixture thickens.
  5. Stir in vanilla and cool.
  6. To make the coconut cupcakes, prepare the cake mix according to package directions using 2/3 cup of the coconut milk, 2/3 cup water, and the eggs.
  7. Cool cupcakes completely.
  8. Using the cone method,  use a small paring knife to cut a cone out of the center of each cupcake.
  9. Add some haupia filling to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling.
  10. To make coconut buttercream, in a standing mixer fitted with a whisk, mix together sugar and butter.
  11. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
  12. Add vanilla and coconut milk and continue to beat on medium speed for 1 minute more.
  13. Frost cupcakes then dip cupcakes in a shallow bowl filled with shredded coconut.  Cover frosting with shredded coconut.  

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8 Comments

  1. These look awesome. I have never heard of Haupia so great to learn something new and maybe inspire my next baking session!

    Reply
  2. Emiko

     /  January 16, 2012

    I just had my first taste of Haupia Sweet Potato pie a few weeks ago. I got the recipe, but I’m working on the consistency of my Haupia. When it says “thicken,” how thick should regular haupia be? The first batch was too thin and didn’t set up nicely. Today’s batch was like Elmer’s glue when I stopped cooking it and now that it’s cooling, it’s like a thick paste. Another question, why do we have to add water to Haupia? Doesn’t it just cook off while you’re stirring? Thanks for you suggestions.

    Reply
    • ooo i love haupia sweet potato pie – it’s one of my favorite local hawaii desserts. in regards to your question about the consistency of haupia – i should be pretty thick. haupia sets up like a thick, creamy jell-o. it has almost a gelatin-y texture and thickness to it. unfortunately i don’t know why you would add water to haupia – it’s just how most recipes are written. but i don’t know much about the history of how the recipe was developed and why it’s done the way it is. sorry! either way, it works so i should be fine.

      Reply
  3. Paula

     /  May 13, 2012

    What is the “cone method” for filling the cupcakes?

    Reply
  4. Paula

     /  May 13, 2012

    Thank you Miki. One more question, can these be prepared two days before consumption?

    Reply
    • unfortunately i’m not sure. i would say it’s probably better to do it in steps like make the cake and filling parts of the cupcake 2 days before and then wait to fill and frost the cupcakes the night before.

      Reply
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