Recipe by Abigail Johnson Dodge - Adapted from Bon Appetit April 2009
Photograph by Patricia Heal
Ingredients:
Reduced coconut milk
2 13- to 14-ounce cans unsweetened coconut milk (preferably organic)
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.
Read More http://www.bonappetit.com/recipes/2009/04/vanilla_bean_coconut_cupcakes_with_coconut_frosting#ixzz1NiHVVSqo