White Vanilla Cupcake with Coconut Cream and Chopped Almond Filling frosted with Vanilla and Whipped White Chocolate Ganache Buttercream and topped with Toasted Coconut and a Raffaello Bon-Bon
Whew! I really need to work on my cupcake descriptions.
A friend suggested the Ferrero Rocher Raffaello bon-bon as a point of inspiration and I couldn't have been more excited. This sweet little white chocolate-covered bite is packed with flavor; it's a great a place to begin a new cupcake.
First we had to take it apart. As best as we can discern, there is a gooey center of vanilla and coconut with a whole almond. Around that is a very thin little vanilla wafer with a generous amount of white chocolate covering the bit of crunch. It's coated with bits of white coconut.
Flavor Review: coconut, vanilla, almond, white chocolate
If you plan to tackle this cupcake, there are about a dozen moving parts! Maybe that's only a slight exaggeration, but not by much.
Here's what I decided I needed.
Coconut Cream Filling.
I assume I won't be able to find ready-made cupcake ingredients where I live. So I started looking for coconut pudding recipes. I didn't find exactly what I was looking for, so switched gears slightly. Searching for a coconut pie cream filling was perfect. I found a simple [not really] recipe for coconut cream filling that was perfect. And coconut milk was readily available at the nearby Edeka. Find the recipe here.
I baked the White Cake and only added clear vanilla to the recipe instead of almond extract plus vanilla extract. I learned last week it's really important to not overmix this batter since too much air leads to sunken centers.
|I was playing with cooking time; I wanted the cake to be white white and thoroughly baked. |
Cakes on the left baked for 23 minutes, the middle was 22 mins, and on the right was 21 mins.
I made the White Chocolate Ganache using a bit of a different ratio than Dark Chocolate Ganache. Typically, I add 25% less heavy whipping cream than chocolate. For example, when I use 12oz of dark chocolate, I bring just to a boil 8oz of cream. Maybe I have the math description part wrong, but that's the ratio.
Since white chocolate has so much more cream, I add even less. Today I used 300 gr white chocolate to 125 gr heavy whipping cream. It was perfect.
I mixed a standard batch of Vanilla Buttercream (less the milk) since the white chocolate ganache would take care of that component. After the buttercream was finished, I folded in the whipped white chocolate. End result: it tasted like white chocolate and handled/moved/piped like buttercream. Such a relief! Now I can give myself permission to use vanilla & white chocolate ganache whipped buttercream...more often. I'm thinking... chocolate or red velvet cupcakes.
The bon-bon is covered with shredded coconut. Ok...I'm not a fan of a few sprinkles of plain coconut on a cupcake. I love massive amounts of coconut covering a cake, but on smaller delights I prefer lightly toasted coconut. So that's what I did.
After it was toasted and cooled, it became a bit crunchy - which was perfect since it allowed me to break it into smaller pieces. It was ideal for sprinkling on the frosting.
Adding a bon-bon seemed like a natural thing to do; it's such a no brainer.
Final construction required the cupcakes to be completely cooled, cored, and filled with the coconut/almond yumminess. Then the white chocolate ganache buttercream was piped on using the Wilton 1M, coconut sprinkled, and finally individually unwrapping each bon-bon; one per cupcake.
I didn't know if I should stage these with a pop of color with flowers or Fiesta Ware or some other type of decoration. Keeping things simple for this first attempt in the test kitchen seemed like the best idea.
|This is a vintage Fiesta Ware Sweets; it is also known as a Compote or Comport.|
"If we are painstaking about this phase of our development, we will be amazed before we are half way through." (AA, pg. 83)