Coconut Orange Chardonnay Cupcakes

Name: Coconut Orange Chardonnay Cupcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: American
Ingredients: 1 Tbsp baking powder; 1 teaspoon baking soda; 2 Tbsps butter, melted; 425 grams mandarin oranges, drained; 158 milliliters canola oil; 177 milliliters Chardonnay; 227 grams chopped chocolate; 237 milliliters flaked coconut; 113 grams flaked coconut; 118 milliliters cream; 237 milliliters cream or milk; 2 larges eggs; 0 teaspoons lemon oil; 118 milliliters orange juice; 2 teaspoons orange zest; 710 milliliters unbleached pastry flour* (See Cooks Note); 2 liters powdered sugar, sifted; 1 teaspoon salt; 1 teaspoon sea salt; 79 milliliters sugar; 237 milliliters sugar; 473 milliliters (4 sticks) unsalted butter; 1 teaspoon vanilla extract; 4 teaspoons vanilla extract; 24 servings Melted white chocolate, for garnish

Coconut Orange Chardonnay Cupcakes might be just the dessert you are searching for. This recipe serves 24. One portion of this dish contains approximately 4g of protein, 35g of fat, and Head to the store and pick up chocolate, sea salt, mandarin oranges, and a few other things to make it today. This recipe is typical of American cuisine. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Combine the coconut and sugar with the butter.

Ingredients you will need

Coconut

Butter

Sugar

For the cupcakes: Preheat the oven to 325 degrees F. Line standard cupcake pans with 24 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

In a mixing bowl, combine the sugar, oil, eggs, orange juice, wine, vanilla, orange zest, and lemon oil and mix well. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Stir the dry ingredients into the orange juice mixture just until moistened. Fold in the mandarin oranges and the coconut. Fill the cupcake liners 2/3 full.

Ingredients you will need

Mandarin Oranges

Baking Soda

Orange Juice

Orange Zest

Lemon Oil

Coconut

Cupcakes

Vanilla

All Purpose Flour

Sugar

Egg

Salt

Wine

Cooking Oil

Equipment you will use

Muffin Liners

Mixing Bowl

Sprinkle the topping over each cupcake and bake until golden brown, 17 to 20 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Oven

For the ganache: In a 2 cup glass measuring cup, heat the cream in the microwave until very hot but not boiling.

Ingredients you will need

Cream

Equipment you will use

Measuring Cup

Microwave

Remove the cream from the microwave and add the chocolate. Stir until smooth. Cool slightly to thicken.

Ingredients you will need

Chocolate

Cream

Equipment you will use

Microwave

For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter with the salt until smooth.

Ingredients you will need

Frosting

Butter

Cream

Salt

Equipment you will use

Hand Mixer

Bowl

Add 1/2 the powdered sugar and mix thoroughly.

Ingredients you will need

Powdered Sugar

Add the cream, vanilla, and remaining sugar and beat to desired consistency.

Ingredients you will need

Vanilla

Cream

Sugar

To assemble: Frost each cupcake with a wide, flat "pillow" of vanilla frosting. Dip each cupcake top in chocolate ganache. Immediately pipe 3 small dots (about 1/16 teaspoon each) white chocolate on top of each cupcake. Pull the tip of a sharp knife through each white chocolate dot, starting at the top and pulling down, to form a heart.

Ingredients you will need

Vanilla Frosting

White Chocolate