Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Vanilla Bean-Coconut Cupcakes with Coconut Frosting
Photo by Patricia Heal

Ingredients

  • 1 ½ cups sweetened flaked coconut, lightly toasted (for garnish)
  • 1 cup reduced coconut milk (see above)
  • or 1 ½ teaspoons vanilla extract
  • 2 ¼ teaspoons baking powder
  • ½ teaspoon salt
  • 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)
  • 2 cups all-purpose flour
  • + 10 more ingredients
    • 2 ½ cups powdered sugar
    • 3 large eggs
    • 1 1/3 cups sugar
    • ¾ cup unsalted butter
    • Seeds scraped from 1 split vanilla bean or 1 ½ teaspoons vanilla extract bean
    • 1 cup (2 sticks) unsalted butter, room temperature
    • or 1 ½ teaspoons vanilla extract
    • Seeds scraped from 1 split vanilla bean
    • 1/8 teaspoon salt
    • 1/3 cup reduced coconut milk (see above), room temperature

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 mi...

View full recipe at Epicurious

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