Preheat the oven to 325 degrees F. Line cupcake or muffin pans with 24 liners.
In a mixing bowl, combine the flours, granulated sugar, baking powder and salt. Add in the butter and sour cream.
In a pitcher, combine the milk, vanilla extract and eggs. Slowly add into the butter-flour mixture until combined. Stir in the shredded coconut and coconut extract.
Fill the cupcake liners and bake for 20 minutes, rotating halfway through. Remove from the oven and cool completely before frosting.
Fill the cupcakes with Lychee Curd. Pipe with Kumquat Swiss Meringue Buttercream Frosting. Top with a Crispy Treat.
In a medium pot over medium heat, combine the pureed lychee, granulated sugar, lime juice and eggs, whisking until combined and it comes to a low simmer. Remove from the heat and add in the butter, whisking until the butter is melted. Refrigerate immediately.
Over medium heat, warm the granulated sugar and egg whites over a double boiler until the sugar is fully dissolved. Remove from the heat and transfer to a stand mixer and whip, using the whisk attachment, until room temperature. Switch to the paddle attachment and beat in the butter, 2 tablespoons at a time. Whip until the frosting becomes light and fluffy. Stir in the preserves and extract.
Preheat the oven to 325 degrees F. Liberally spray a baking sheet with pan spray. Toast the quinoa until golden, about 15 minutes. Melt the butter and marshmallows in the microwave until the marshmallows begin to puff up. Stir in the cereal and toasted quinoa. Spread out in a thin layer on a baking sheet. Refrigerate, and then cut into squares.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Olivia O'Neal