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Appetizer & Snack

Pull Apart Vanilla Wafer Cupcake Cake With Berries

Put down the knife, this vanilla-coconut "cake" gets pulled apart instead.

Ingredients :

    45 vanilla-wafer cookies, pulsed in a food processor until finely ground (1 ½ cups)
    ½ cup unbleached all-purpose flour
    1 teaspoon baking powder
    ¼ teaspoon kosher salt
    1 stick unsalted butter, softened
    ¾ cup granulated sugar
    2 large eggs, room temperature
    ¾ cup whole milk
    1 cup sweetened shredded coconut
    1 teaspoon unflavored gelatin
    1 cup cold heavy cream
    2 tablespoons confectioners' sugar
    ¼ teaspoon pure vanilla extract
    1 ½ cups mixed fresh berries, such as blueberries, raspberries, and blackberries

Direction :

    Heat oven and prepare pan; whisk dry ingredients:
    Preheat oven to 350°F. Line a standard muffin tin with paper liners. Whisk together cookie crumbs, flour, baking powder, and salt.
    Make cupcake batter:
    Beat butter with granulated sugar on medium speed until pale and fluffy, about 1 minute. Beat in eggs, one at a time.
    Add flour and milk in alternating batches:
    Reduce speed to low and add flour mixture in 3 batches, alternating with milk, beginning and ending with flour mixture and beating until combined after each addition. Fold in coconut.
    Divide batter among cups; bake, then let cool:
    Divide batter among cups. Bake until cupcakes are golden brown and centers bounce back when gently pressed, 22 to 24 minutes. Let cool completely in tin on a wire rack.
    Prepare gelatin:
    Add 2 tablespoons water to a small saucepan. Sprinkle with gelatin; let stand until thick, about 5 minutes. Gently heat over medium until gelatin has dissolved. Remove from heat; let cool 5 minutes (but don't let it set).
    Make whipped topping:
    Beat together cream, confectioners' sugar, and vanilla on medium speed until very soft peaks form, 1 to 2 minutes. Add gelatin mixture; beat on medium until stiff peaks form, about 1 minute more.
    Frost cupcakes and chill; top with berries:
    Remove cupcakes from tin and arrange on a platter in a three-by-four rectangle. Spoon frosting over each row of cupcakes; using an offset spatula, smooth to cover tops, forming a rectangular shape. Refrigerate at least 1 hour and up to 3 hours. Sprinkle with berries before serving.