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