Haupia New Year Cupcakes!

I was trying to figure out what to bake for New Year’s eve.  I ran out of my stock of butter from the previous weekend’s baking marathon.  I had a lot of coconut milk in my pantry and some shredded coconut I’ve been trying to use up.  I’ve always wanted to make haupia cake so why not haupia cupcakes?  Umm…Haupia New Year cupcakes!  I’m such a dork but admit it that was clever, haha!

I Googled around for a very long time to find a recipe I could use.  I want to say about 99% of what I came across called for box white cake mix.  Since I didn’t have any I had to find an alternative.  I found recipes for the equivalent to box cake mix, but I knew that wasn’t the texture I wanted.  If you’ve had haupia cakes before, the cake is very light and airy.  Then a light bulb went off and I decided a chiffon cake would actually be better.  I’ve only made chiffon cake once before and in my opinion it was a disaster.  I was ready to conquer it this time.  I compiled various recipes and made my own modifications.  Here’s how I made my delicious Haupia Coconut Cupcakes:

Chiffon {Cup}cakes (adapted from Pinoys Kitchen)

  • 2 1/4 cups cake flour
  • 1 1/2 cups granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup cold water
  • 1/2 cup canola oil
  • 5 eggs, separated
  • 1 tablespoon vanilla extract  {I substituted 1/2 tablespoon coconut flavor extract and 1/2 tablespoon butter flavor extract}
  • 1/2 teaspoon cream of tartar
  1. Combine flour, 1 cup sugar, baking powder, and salt in a mixing bowl then mix well.
  2. Pour-in the cold water, canola oil, egg yolks, and coconut & butter extracts then whisk until the texture becomes smooth. Set aside.
  3. Transfer the egg whites in a separate mixing bowl and combine cream of tartar.
  4. Beat the egg white and cream of tartar mixture using an electric mixer (high speed) until texture becomes fluffy.
  5. Beat-in the remaining 1/2 cup sugar a teaspoonful at a time and continue mixing until everything is properly distributed.
  6. At this point, you should have two mixing bowls with different mixtures. Combine the egg white mixture with the egg yolk mixture gradually by folding the egg white mixture in the egg yolk mixture (start with 1/4 of the egg white mixture followed by another 1/4 until everything is fully combined).
  7. Fill lined cupcake pans 3/4 ways full. Yields about two dozens.
  8. Preheat oven to 325 degrees Fahrenheit and bake for 20-23 minutes.

Haupia Filling (Hawaiian coconut pudding)

  • 2 cups coconut milk
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 4 tablespoon corn starch
  • 1/2 cup water
  • 1 tsp vanilla
  1. In a sauce pan heat coconut milk (do not boil).
  2. Mix sugar, salt, and cornstarch with water; stir into hot coconut milk.
  3. Cook, stirring constantly, until mixture thickens (cook over low heat to avoid curdling). Stir in vanilla and cool.


  • 2 cups heavy cream
  • 4-6 tablespoons powdered sugar (sweetness is your preference)
  • about a cup of the haupia filling above
  • shredded coconut
  1. Whip the heavy cream.  Add in the powdered sugar and haupia filling.
The original frosting recipe I tried didn’t turn out so I improvised as above.  It called for 1/3 cup coconut milk and 3 tablespoons of unflavored gelatin which I didn’t have, so I attempted to use pectin.  It gave the frosting an awful sour taste so I substituted the mixture with the haupia filling instead.  I thought it tasted better anyway with the “cooked” coconut milk taste of the haupia versus the uncooked taste of coconut milk.


  1. Use the cone method to create cavity for filling in cupcakes.
  2. Fill the cavity with haupia filling and put the cake cap back on.  No trimming of the cake cap is necessary since the filling will soak into the airy cake.
  3. Top cupcakes with the whipped cream frosting.
  4. Sprinkle on shredded coconut.

Yummy, so glad it turned out just how I imagined it.

I took these to a New Year’s eve party and a once resident of Hawaii taste tested it.  It was approved! Yay!!

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January 4, 2012

2 responses to Haupia New Year Cupcakes!

  1. Pingback: Hawaian cupcakes | Connectmyheart

  2. Robin said:

    Thank you! I love Haupia Cake, but dislike all mainland recipes. Can’t wait to try yours!

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