Spring Coconut Passionfruit Cupcakes by Chercreations

Ingredients

• 1.5 cup all-purpose flour
• 0.5 cup shredded coconut
• 1 cup granulated sugar
• 0.5 cup unsalted butter, softened
• 2 eggs
• 0.5 cup coconut milk
• 0.5 cup passionfruit curd
• 8 oz mascarpone cheese
• 1 cup heavy whipping cream
• 0.25 cup powdered sugar
• 0.5 cup toasted coconut
• 12 mini candy eggs

Instructions

1. Preheat oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
2. Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
3. Fold in flour, shredded coconut, and coconut milk until just combined.
4. Divide batter into muffin liners and bake for 18-20 minutes until a toothpick comes out clean.
5. Once cooled, use a small knife or corer to remove the center of each cupcake.
6. Fill the center of each cupcake with approximately 2 teaspoons of passionfruit curd.
7. Whip mascarpone, heavy cream, and powdered sugar together until stiff peaks form.
8. Pipe the mascarpone cream over the filled cupcakes and top with toasted coconut and mini eggs.