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Sweet Sofrito

Polar Bear Cupcakes

Coconut cupcakes in fluffy coconut cream cheese frosting, with marshmallow ears and a sweet little bear face.

By Wanda Oyola 1 h 45 min Easy

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Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.

Cupcakes covered in fluffy white coconut frosting decorated as polar bear faces with coconut-covered ears, white snouts and black eyes and noses.

Fluffy white coconut fur, round marshmallow ears and a little snout with a chocolate nose: these polar bears are as cute as they are easy. The cupcakes get their flavor from coconut milk, and the frosting is a tangy cream cheese frosting with a touch of coconut, then pressed into shredded coconut for the fur.

In the Thermomix® TM7™, the butter and sugar are creamed, the eggs and coconut milk go in, and the batter is ready for the oven in a few short steps. After a quick wash, the butterfly whisk whips butter, cream cheese and powdered sugar into a smooth frosting. Don't overwhip it: cream cheese frosting softens the longer it mixes.

Made in the Thermomix® TM7™

Polar Bear Cupcakes

Makes: 12 cupcakes

  • Prep1 h 25 min
  • Cook20 min
  • Total1 h 45 min
  • Serves12

Ingredients

For the coconut cupcakes

For the coconut cream cheese frosting

To decorate

Instructions

  1. Heat the oven to 180°C (350°F) and line a 12-cup muffin pan with paper liners.
  2. For the cupcakes, place the butter and sugar in the mixing bowl and mix 1 min/speed 4. Add the eggs, vanilla and coconut extract and mix 20 sec/speed 4.
  3. Add the flour, baking powder, salt and coconut milk and mix 15 sec/speed 4. Scrape down the sides with the spatula and mix 5 sec/speed 4.
  4. Fill the liners 2/3 full and bake in the oven 18-20 min, until lightly golden and a toothpick comes out clean. Cool 5 min in the pan, then completely on a rack, about 45 min.
  5. Wash and dry the mixing bowl. For the frosting, insert the butterfly whisk, add the butter and whip 1 min/speed 3.5. Add the cream cheese and whip 20 sec/speed 3.5.
  6. Add the powdered sugar and coconut extract, put the measuring cup in place and whip 1 min/speed 3.5, just until smooth. If it feels soft, refrigerate it 15 min.
  7. With an offset spatula, spread a rounded mound of frosting on each cupcake, like a head, then press the top into the shredded coconut so it is covered all over.
  8. Cut the marshmallows in half crosswise with kitchen scissors, dip the sticky side in coconut and stand 2 halves at the top of each head for the ears.
  9. Press a white candy melt on the lower half of each face for the snout. Add 2 mini chocolate chips, flat side out, for the eyes and a chocolate chip or jelly bean on the snout for the nose, using a dot of frosting as glue.

Tips

  • Use cream cheese from a block, not the spread sold in a tub, which makes a runny frosting.
  • No candy melts? Use half a large marshmallow, cut side down, for each snout.
  • Cream cheese frosting needs the fridge: keep the bears in an airtight container up to 3 days and take them out 15 minutes before serving.

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