This week was my husband’s birthday and there are few things he likes more than coconut. With that said, there is one thing that I really don’t like… Yep, you guessed it, coconut.
So, as a true show of love and in honor of his birthday, I made Coconut Cupcakes, from Bon Appetit magazine.
Ingredients:
reduced coconut milk
• 2 13- to 14-ounce cans unsweetened coconut milk
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
• 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
• 1/2 cup reduced coconut milk (see above), room temperature
• 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Directions:
reduced coconut milk
Bring coconut milk to boil in large deep saucepan over medium-high heat – coconut milk will boil up high in pan, so keep a close eye on this progress.
Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes.
Remove from heat; cool completely.
This can be done up to two days in advance, or if you’re like me, while you’re doing twenty other things!
Cupcakes
Preheat the oven to 350°F and prepare 18 muffin cups.
In a large bowl whisk flour, baking powder, and salt.
In a medium sized bowl blend butter until smooth and add sugar, process until blended.
Add the eggs one at a time.
After all three eggs have been added add the vanilla.
Blend again.
Slowly, in three batches, pour the egg mixture into the flour.
Continue to blend to fully incorporate.
At this point the dough will be resemble a cookie dough. Fear not!
Very slowly, and while blending add 1 cup reduced coconut milk.
Divide batter among muffin cups using a 1/3 cup scoop and bake for 20 minutes
While the cupcakes and baking and cooling get to work on the frosting.
frosting
Using electric mixer, beat butter in large bowl until smooth. Add powdered sugar and the 1/2 cup reduced coconut milk, 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.
Using a pastry bag (if you’re fancy!), or a large Ziploc bag (if you’re me) squeeze out a good sized dollop onto each cupcake. If you’re a real coconut lover dip the frosted cupcake into shredded coconut.
These cupcakes are super moist and without the dip in the shredded coconut flavor do not at all have the overwhelming flavor or texture of coconut. True story, these are cupcakes worth making a birthday wish on, and they made a coconut cupcake lover out of a coconut hater.
Enjoy!
