Vanilla Bean-Coconut Cupcakes With Coconut Frosting
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
18 cupcakes
ingredients
- 2 (13 ounce) cans unsweetened coconut milk
- 2 cups all-purpose flour
- 2 1⁄4 teaspoons baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup unsalted butter, room temperature
- 1 1⁄3 cups sugar
- 3 large eggs
- 2 vanilla beans, scraped
- 1 cup unsalted butter, room temperature
- 1⁄8 teaspoon salt
- 2 1⁄2 cups powdered sugar
- 1 1⁄2 cups sweetned flaked coconut, lightly toasted
directions
- Bring coconut milk to boil in a large deep sauce pan over medium high heat. (The coconut will boil up high in the pan). Reduce heat to medium low, boil until reduced to 1 1/2 cups, stirring occasionally. This may take 30 -45 minutes. Remove from heat, cool completely. Transfer to a small bowl. Cover and chill.
-
For Cupcakes:
- Position rack in center of oven, preheat to 350f. Line 18 1/3 cup muffin cups with paper liners.
- Whisk flour, baking powder, and salt in medium bowl.
- Using electric mixed, beat 3/4 cups butter in large bowl until smooth.
- Add 1 1/3 cups 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 1 vanilla bean ( or use 1 1/2 teaspoon vanilla extract) and remaining egg.
- Add half of flour mixture, mix on low speed until just blended.
- Add 1 cup of the reduced coconut milk, mix until just blended.
- Add remaining flour mixture, mix on low speed until just blended.
- Divide batter among muffin cups.
- Bake until tops spring back when touched gently and tester comes out clean, about 20 minutes.
- Transfer to rack, cool 10 minutes.
- Carefully remove cupcakes from pans and cool completely.
-
For Frosting:
- Using electric mixer, beat 1 cup butter until smooth. Adds powdered sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean (or 1 1/2 teaspoons vanilla extract) and salt.
- Beat on medium low speed until blended, scraping down sides of bowl.
- Increase to medium high and beat until light and fluffy.
- Frost cupcakes when they are completely cooled. Sprinkle the toasted coconut flakes on top.
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RECIPE SUBMITTED BY
Dona England
Fort Worth, VT
<p><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg border=0 alt=Photo /> <br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/smPACp.jpg border=0 alt=Photo /> <br />I love to collect cookbooks and try new recipes. My little house is overflowing with cookbooks, thank goodness I found Recipezaar! I can collect all the recipes I want! I live in Fort Worth, Texas close to my two grown kids and four grandchildren. We love to visit Costa Rica. This is a picture of my whole family over spring break.I'm the big momma in the back. We went to Costa Rica and had such a great trip. We are now importing Costa Rica coffee. <br />I enjoy baking with my granddaughters. We like to make cookies and cupcakes. Saturday morning is reserved for cooking lessons with the kids. <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo /></p>