As I said last night… it’s raining and it’s indoor weather for sure! So being stuck indoors sometimes gets me in the mode of cleaning & organizing… and the cleaning & organizing leads to discoveries of things I’ve had, and then the things I’ve had become “oh my goodness, look at this amazing magazine that was sitting there for months and has this fabulous recipe for…. Maybe I should test it out!!!” And then what once was my golden opportunity to be indoors all day long and do nothing but clean & organize becomes, let’s get to cooking!!!
So here I am… I’m on my discovery mission of great recipes and I came across this one from bon appetit magazine for Vanilla Bean-Coconut Cupcakes with Coconut Frosting! They just sounded like it was going to be so yummy!!!! So I’m sharing.
You all know by now already that I’m not a huge baker so enjoy these while I’m still on my sweet tooth kick!!! We’ll be back to making Turkey Chili come Monday!!!
Vanilla Bean –Coconut Cupcakes with Coconut Frosting
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
Seeds scraped from 1 split vanilla bean or 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
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Preparation
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 medium-low; 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.
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.
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 medium-high 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.
**SIDENOTE**
Recipe & Photo from Bon Apetit Magazine
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