Haupia Cupcakes

Make the haupia filling first: In a medium saucepan, whisk together the coconut milk and sugar over medium heat until sugar dissolves. In a small bowl, whisk cornstarch with water until smooth. Slowly pour the cornstarch mixture into the coconut milk, whisking constantly.

Cook the haupia: Continue whisking over medium heat for 8-10 minutes until the mixture thickens significantly and coats the back of a spoon. Remove from heat, stir in salt. Pour into a bowl, cover with plastic wrap directly on the surface to prevent skin, and refrigerate until completely cold (at least 1 hour).

Preheat and prep: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners.

Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in the coconut extract.

Combine wet and dry: Add the dry ingredients to the butter mixture in three additions, alternating with the coconut milk, beginning and ending with the dry ingredients. Fold in the shredded coconut.

Bake: Divide the batter evenly among the prepared cups, filling each about 2/3 full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Toast the coconut: While cupcakes cool, spread shredded coconut on a baking sheet and bake at 325°F for 5-7 minutes, stirring occasionally, until golden brown. Watch carefully - it burns quickly!

Make the frosting: Beat the softened butter until creamy. Gradually add powdered sugar, beating on low then increasing speed. Add coconut cream and coconut extract, beat on high for 2-3 minutes until light and fluffy.

Fill the cupcakes: Use a cupcake corer or small knife to remove a cone from the center of each cupcake. Fill with a spoonful of the chilled haupia filling. Replace the top or discard.

Frost and decorate: Pipe or spread the coconut frosting generously on each cupcake. Press toasted coconut onto the sides and top, then garnish with chopped macadamia nuts.