Coconut Cream Pie Cupcakes

Light almond and vanilla flavored cupcakes stuffed with coconut custard and topping with a light as air whipped cream and mascarpone topping.

INGREDIENTS
Cupcakes
2 cups cake flour
1½ teaspoons baking powder
¾ teaspoon salt
2 sticks of unsalted butter, softened
1½ cups sugar
1 vanilla bean, seeds removed
1 teaspoon almond extract
2 egg yolks
¾ cup vanilla unsweetened almond milk (I use Trader Joe's)
4 egg whites
Coconut Custard
1 -14 ounce can coconut milk
1 egg yolk
⅓ cup sugar
¼ cup almond milk
2 tablespoons corn starch
½ cup shredded sweetened coconut
Whipped Cream & Mascarpone
2 cups heavy cream
⅔ cup mascarpone
6 tablespoons powdered sugar
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INSTRUCTIONS

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For the cupcakes:
Preheat the oven to 350 degrees. Line a muffin tin with liners
Sift flour, baking powder and salt into a medium bowl. In the bottom of a stand mixer fit with the paddle attachment, beat butter and sugar on medium-high until smooth. Add in vanilla bean and almond extract. Beat until combined. Add egg yolks, bean until combined.
Turn the mixer to low. Working in batches, add ⅓ of the flour mixture, followed by ⅓ of the milk. Repeat until combined completely. Scrap down the sides and bottom of the bowl, mix one more time to incorporate.
In another bowl, using a hand held mixer, whip up egg whites until medium peas form. Fold mixture into batter, make sure to not deflate the egg whites.

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