Toasted Coconut Snowball Cupcakes

By Bearbuddy45

Ingredients

• For the condensed coconut milk
• 2 cans (13-1/2 oz. each) coconut milk
• For the cupcakes
• 2-1/2 cups (11-1/4 oz.) unbleached all-purpose flour
• 2-1/2 tsp. baking powder
• 1/2 tsp. table salt
• 12 Tbs. (6 oz.) unsalted butter, softened
• 1-1/3 cups granulated sugar
• 3 large eggs, at room temperature
• 1-1/2 tsp. pure vanilla extract
• For the frosting
• 16 Tbs. (8 oz.) unsalted butter, at room temperature
• 2-1/2 cups (10 oz.) confectioners’ sugar
• 1-1/2 tsp. pure vanilla extract
• 1/4 tsp. table salt
• To serve
• 2 cups sweetened shredded coconut, toasted

Details

Servings 18
Adapted from finecooking.com

Preparation

Step 1

These coconut cupcakes and their frosting get their full-on coconut flavor from coconut milk that’s reduced to intensify its flavor. Most grocery stores will sell both shredded and flaked coconut. Either variety may be used as long as it’s “sweetened,” but the longer shreds make for a more elegant presentation.



Makes 18 cupcakes

Make the condensed coconut milk

Give the coconut milk cans a shake before opening, pour into a large saucepan, and bring to a boil over medium heat. Boil, stirring occasionally, until reduced to 1-1/2 cups, 15 to 20 minutes. Set aside to cool completely. (The milk settles a bit as it cools. You will need 1 cup for the cupcakes and 1/3 cup for the frosting.)

Make the cupcakes

Position an oven rack in the center of the oven and heat the oven to 350°F. Line 18 regular-sized (2-3/4-inch diameter) muffin cups with paper or foil liners. Whisk the flour, baking powder, and salt in a medium bowl until well blended.

Put the butter in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until well blended, about 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla with the last egg. Stop to scrape down the bowl and the beater as needed.

Add half of the flour mixture to the sugar mixture and mix on low speed until just blended. Add 1 cup of the cooled condensed coconut milk and mix just until blended. Add the remaining flour mixture and mix on low speed until just blended.

Make the frosting

While the cupcakes are cooling, make the frosting. Put the butter in a large bowl. Beat with an electric mixer fitted with the paddle attachment on medium speed until well blended and smooth, about 1 minute. Add the confectioners’ sugar, the remaining 1/3 cup of the cooled condensed coconut milk, the vanilla, and salt. Beat on medium-low speed until the sugar is combined. Scrape down the sides of the bowl and the beater. Increase the speed to medium high and beat until light and fluffy.

Make Ahead Tips

The coconut milk can be prepared and stowed in the refrigerator up to 5 days ahead. Bring to room temperature and stir before using.