Vanilla Bean-Coconut Cupcakes With Coconut Frosting
Serves: 4
Iva Padberg
1 January 1970
Based on User reviews:
49
Spice
45
Sweetness
48
Sourness
43
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
2 cups
All-Purpose Flour2.25 tsps
Baking Powder1 tsp
Salt1.333333 cups
Sugar3 large
Egg2.5 cups
Powdered SugarDirections:
1
Transfer to small bowl
2
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)
3
Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes
4
Remove from heat; cool completely
5
Cover; chill (coconut milk will settle slightly as it cools)
6
DO AHEAD: Can be made 2 days ahead
7
Keep chilled
8
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan)
9
Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes
10
Remove from heat; cool completely
11
Transfer to small bowl
12
Cover; chill (coconut milk will settle slightly as it cools)
13
DO AHEAD: Can be made 2 days ahead
14
Keep chilled
15
For cupcakes: Position rack in center of oven; preheat to 350°F
16
Line eighteen 1/3-cup muffin cups with paper liners
17
Whisk flour, baking powder, and salt in medium bowl
18
Using electric mixer, beat butter in large bowl until smooth
19
Add sugar; beat on medium-high speed until well blended, about 2 minutes
20
Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl
21
Beat in seeds from vanilla bean and remaining egg
22
Add half of flour mixture; mix on low speed just until blended
23
Add 1 cup reduced coconut milk; mix just until blended
24
Add remaining flour mixture; mix on low speed just until blended
25
Divide batter among muffin cups
26
Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes
27
Transfer cupcakes in pans to rack; cool 10 minutes
28
Carefully remove cupcakes from pans and cool completely on rack
29
Position rack in center of oven; preheat to 350°F
30
Line eighteen 1/3-cup muffin cups with paper liners
31
Whisk flour, baking powder, and salt in medium bowl
32
Using electric mixer, beat butter in large bowl until smooth
33
Add sugar; beat on medium-high speed until well blended, about 2 minutes
34
Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl
35
Beat in seeds from vanilla bean and remaining egg
36
Add half of flour mixture; mix on low speed just until blended
37
Add 1 cup reduced coconut milk; mix just until blended
38
Add remaining flour mixture; mix on low speed just until blended
39
Divide batter among muffin cups
40
Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes
41
Transfer cupcakes in pans to rack; cool 10 minutes
42
Carefully remove cupcakes from pans and cool completely on rack
43
For frosting: Using electric mixer, beat butter in large bowl until smooth
44
Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt
45
Beat on medium-low speed until blended, scraping down sides of bowl
46
Increase to mediumhigh and beat until light and fluffy
47
Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes
48
(Alternatively, top each cupcake with 2 tablespoons frosting
49
Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border
50
) Sprinkle with coconut
51
DO AHEAD: Can be made 1 day ahead
52
Store in airtight containers; chill
53
Bring to room temperature before serving
54
Using electric mixer, beat butter in large bowl until smooth
55
Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt
56
Beat on medium-low speed until blended, scraping down sides of bowl
57
Increase to mediumhigh and beat until light and fluffy
58
Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes
59
(Alternatively, top each cupcake with 2 tablespoons frosting
60
Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border
61
) Sprinkle with coconut
62
DO AHEAD: Can be made 1 day ahead
63
Store in airtight containers; chill
64
Bring to room temperature before serving
65
Available at many supermarkets and at Indian, Southeast Asian, and Latin markets
66
Available at many supermarkets and at Indian, Southeast Asian, and Latin markets
67
Available at many supermarkets and at Indian, Southeast Asian, and Latin markets