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From the Kitchen: Coconut Cupcakes

November 5, 2012

Sometimes a cupcake is all you need to feel better… am I right?

Sunday’s are always bittersweet for me. On the one hand, they’re wonderful because I get to sleep in and enjoy breakfast with Evan; but on the other hand, the thought of the work week ahead looms over me and I begin to feel stressed as the day grows older.  So what is one to do?

Coconut Cupcakes…yeah, that sounds about right. 

Being in the kitchen is therapy for me. Chopping, peeling, whisking, measuring, roasting, baking….all of it. It clears me of any mood and makes me feel whole again.

So yeah, these coconut cupcakes complete me. They’re moist, not too sweet and absolutely delicious.

Wanna make them? Here’s how:

Coconut Cupcakes (recipe Bon Appetite 2009)

Makes about 18 regular sized cupcakes

INGREDIENTS

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)

DIRECTIONS

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.

Frost cupcakes with piping bag or spatula. Sprinkle with coconut.

ENJOY!

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14 Comments leave one →
  1. November 5, 2012 3:31 am

    Your pictures inspired me to post about the cupcakes I ate today!!! How do you get them so pretty??

    • love and cupcakes permalink*
      November 5, 2012 10:52 pm

      Oh that’s so great!! Glad my pictures inspired you :) I shoot by a window in all natural light, that’s my, not so secret, secret!!

  2. November 5, 2012 3:36 am

    That cupcake looks scrumptious! It would definitely cheer me up!!!

    • love and cupcakes permalink*
      November 5, 2012 10:49 pm

      Yep, did the trick Michelle! Cupcakes are a cure all!

  3. November 5, 2012 4:29 am

    Your cupcake is the perfect cure for blah on these grey, cold days. Thanks for sharing!

    • love and cupcakes permalink*
      November 5, 2012 10:48 pm

      You’re so welcome!! And I totally agree, one of these is all I needed to turn my frown upside down :)

  4. November 5, 2012 5:04 am

    Beautiful! I love coconut, can’t wait to try this recipe.

    • love and cupcakes permalink*
      November 5, 2012 10:47 pm

      Thank you!! If you love coconut…you’re in for a treat :)

  5. November 5, 2012 7:03 am

    I remember getting this issue of Bon Appetit with the coconut cupcakes featured on the cover! In fact, I think I still have it somewhere…
    I always wanted to make it and then, of course, three years go by. Thanks for reminding me… I’ll make it a point to make these this week!

    • love and cupcakes permalink*
      November 5, 2012 10:46 pm

      You’re welcome!! I remember them from the mag as well! This is one yummy cupcake, hope you enjoy it :)

  6. November 5, 2012 7:56 am

    The icing on these looks amazing! I love coconut for the holidays.

    • love and cupcakes permalink*
      November 5, 2012 10:45 pm

      Thanks Elizabeth! I love all things coconut!

  7. November 13, 2012 5:57 am

    yum!

  8. whatfeedoes permalink
    November 24, 2012 3:33 pm

    they look fantastic! will be trying these out soon!

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