Vanilla Bean-Coconut Cupcakes with Coconut Frosting
From peetabear 15 years ago
- - to make
- Serves 18
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. Read more .. this what they say "The secret to these moist cupcakes? Reduced coconut milk" the recipe and photo are courtesy of Bon Appétit | April 2009 See less
Ingredients
- Reduced coconut milk: shopping list
- 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic) shopping list
- Cupcakes: shopping list
- 2 cups all purpose flour shopping list
- 2 1/4 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature shopping list
- 1 1/3 cups sugar shopping list
- 3 large eggs shopping list
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract shopping list
- 1 cup reduced coconut milk (see above), room temperature shopping list
- Frosting: shopping list
- 1 cup (2 sticks) unsalted butter, room temperature shopping list
- 2 1/2 cups powdered sugar shopping list
- 1/3 cup reduced coconut milk (see above), room temperature shopping list
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract shopping list
- 1/8 teaspoon salt shopping list
- 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish shopping list
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.
The Rating
Reviewed by 5 people-
Peeta you are on a roll, reduced coconut milk, wow that is intense......:)
gagagrits
in Irmo loved it
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How can these not be delicious? I have to try the reduced coconut milk thing - how good is that gonna be?! Thanks, peeta...Krum
krumkake
in Chicago Suburbs loved it
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These sound YUMMY! I like anything Coconut...Turtle
turtle66
in Sacramento loved it
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