VANILLA BEAN-COCONUT CUPCAKES WITH COCONUT FROSTING
Provided by Abigail Johnson Dodge
Categories Cake Mixer Egg Dessert Bake Kid-Friendly Coconut Vanilla Birthday Party Butter Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 18
Number Of Ingredients 18
Steps:
- 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.
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Vusumzi Malangeni
[email protected]Overall, these cupcakes are very good. The coconut flavor is strong and the frosting is very fluffy. I would recommend them to anyone who loves coconut.
Mustafa Hero
[email protected]These cupcakes are a bit too sweet for my taste, but they're still very good. The coconut flavor is strong and the frosting is very fluffy.
Zameer Ebrahim
[email protected]I made these cupcakes for a party and they were a huge hit! Everyone loved them. The coconut flavor is perfect and the frosting is to die for.
Nkosikona Ntozini
[email protected]These cupcakes are the perfect summer treat. They're light and fluffy, with a delicious coconut flavor. The frosting is also amazing - it's light and fluffy, and not too sweet.
Oka
[email protected]These cupcakes were a disaster! The coconut flavor was overpowering and the cupcakes were dry. The frosting was also too sweet.
joseph marigwa
[email protected]I'm not a baker, but these cupcakes were easy to make and turned out great! The coconut flavor is subtle and the cupcakes are moist and fluffy. The frosting is also very good.
Popei Ivano
[email protected]These cupcakes were a big hit with my family and friends. They're moist and fluffy, with a delicious coconut flavor. The frosting is also amazing - it's light and fluffy, and not too sweet.
Richard Pozerl
[email protected]I was really looking forward to these cupcakes, but I was disappointed. The coconut flavor was weak and the cupcakes were dry. The frosting was also too sweet.
steve wanangwe
[email protected]These cupcakes are amazing! The coconut flavor is perfect and the frosting is to die for. I'll definitely be making these again and again.
Waqas Shahbaz
[email protected]I followed the recipe exactly and the cupcakes turned out perfectly. They're moist and fluffy, with a delicious coconut flavor. The frosting is also very good.
Jerry Kings
[email protected]These cupcakes were a disappointment. The coconut flavor was artificial and the cupcakes were dry. The frosting was also too sweet.
Innocent Gujjar0008
[email protected]I love coconut cupcakes, and these are some of the best I've ever had. The coconut flavor is really strong and the cupcakes are moist and fluffy. The frosting is also amazing - it's light and fluffy, and not too sweet.
Malik Hussnain
[email protected]These cupcakes were easy to make and turned out great! The coconut flavor is perfect and the frosting is delicious. I'll definitely be making these again.
Breanna__Bieghler
[email protected]I'm not a huge fan of coconut, but these cupcakes were surprisingly good. The coconut flavor is subtle and not overpowering, and the cupcakes are moist and fluffy. The frosting is also very good, with a light and fluffy texture.
UYI OSAGIE
[email protected]These cupcakes were a hit at my party! They're so moist and fluffy, with a delicious coconut flavor. The frosting is also amazing - it's light and fluffy, with just the right amount of sweetness.