Recipe

Vanilla Bean-coconut Cupcakes With Coconut Frosting Recipe

Add Step-by-Step Photos	Peetabear / All my dishes 8 months, 2 weeks ago I did not put a cooking time for this recipe.. you need to make the reduced coconut milk the day before so it can chill... then the cupcakes bake for 20 minutes... i loved the combo of ingredients... and the idea of the reduced coconut milk... th... More Prep:40m Servings:18	Peetabear
	cupcakes vanilla coconut

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Fans

gagagrits

gardener61

krumkake

turtle66

Ingredients

Reduced coconut milk:

2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)

Cupcakes:

2 cups all purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, room temperature

1 1/3 cups sugar

3 large eggs

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1 cup reduced coconut milk (see above), room temperature

Frosting:

1 cup (2 sticks) unsalted butter, room temperature

2 1/2 cups powdered sugar

1/3 cup reduced coconut milk (see above), room temperature

Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract

1/8 teaspoon salt

1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish

Directions

For reduced coconut milk:

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:

Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

* Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

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Comments

gagagrits 8 months, 2 weeks ago said:
Peeta you are on a roll, reduced coconut milk, wow that is intense......:)

krumkake 8 months, 2 weeks ago said:
How can these not be delicious? I have to try the reduced coconut milk thing - how good is that gonna be?! Thanks, peeta...Krum

turtle66 8 months, 2 weeks ago said:
These sound YUMMY! I like anything Coconut...Turtle

gardener61 8 months, 2 weeks ago said:
Oh I think I've died and gone to heaven. Am going to do these next weekend as I have more time off then. The only problem is...I will eat them ALL myself. Maybe if I can get most of them into the freezer ASAP I'll forget they are there. Yeah right who am I trying to kid, they won't even make it to the freezer. Oh well...you only live once right. Thanks for sharing!

tupelohoney17 5 months, 3 weeks ago said:
Reduced Carbs with the coconut milk too! This sounds awesome...I can hardly wait to give it a whirl! Thanks for the post-Coconut Rocks!

leannetoly 2 months, 1 week ago said:
I am baking these right now as i type but i actually made it into 2 8x8 square cakes for my cake decorating class tomorrow! they smell fabulous and the batter was awesome... can't wait to taste the finished product... have to wait till tomorrow evening though >>> ugh >>> the suspense is killing me!!!!

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