Ingredients

How to make it

  • 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.

Reviews & Comments 6

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  • leannetoly 4 years ago
    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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  • tupelohoney17 5 years ago
    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!
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    " It was excellent "
    gardener61 ate it and 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!
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    " It was excellent "
    turtle66 ate it and said...
    These sound YUMMY! I like anything Coconut...Turtle
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    " It was excellent "
    krumkake ate it and 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
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    " It was excellent "
    gagagrits ate it and said...
    Peeta you are on a roll, reduced coconut milk, wow that is intense......:)
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