Coconut Cupcakes

By PineyCook

Ingredients

• For Reduced Coconut Milk:
• 2 cans coconut milk (to be reduced)
• For Cupcakes:
• 2 cups cake flour
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 1/2 sticks butter, room temperature (3/4 cup)
• 1 1/3 cup sugar
• 3 eggs
• 2 tsp vanilla extract
• 1 cup reduced coconut milk
• For Frosting:
• 1 Stick of Butter, Room Temperature
• 4 oz cream cheese
• 3 cup powdered sugar
• 1-2 Tbsp reduced Coconut milk

Details

Adapted from foodologie.com

Preparation

Step 1

In a deep saucepan, bring 2 cans of coconut to a boil. Simmer about 30-40 minutes until reduced to about 1 1/2 cups liquid. Set aside to cool completely.

Preheat oven to 350F. In a bowl, combine cake flour, baking soda and salt. In a large bowl, cream together butter and sugar. Beat in eggs, one at a time. Then blend in vanilla extract. Add dry ingredients, beat until just combined. Beat in coconut milk. Pour batter into 18-20 lined cupcake pan. Bake 18-20 mins (depending on your oven this will vary). Remove from pan and allow to cool completely.

Next make the frosting. Beat together all the frosting ingredients. Gradually add in coconut milk until you get the right consistency.

Frost and garnish with extra flaked coconut.