#COCONUT VANILLA MILK FULL#

I don't think I will make again because I do not think the effort matched the result. This was a lot of butter, I expected it to taste even better. The cupcakes tasted strongly of the milk, tasted like toasted coconut milk. Have also reduced the coconut milk as described and just used that quantity without reducing - didn't notice a significant difference. Have made it several times steeping chai tea in the coconut milk for a little extra flavor (everything else the same). Love this cupcake recipe, have made it several times (have not made the frosting - just did simple buttercream instead with toasted coconut flakes to garnish). I would make again, and maybe reduce the butter. I found the cake part a little heavy and greasy also. The icing was too greasy, I would prefer a regular buttercream or lighter icing or no icing. The cupcakes' 'cake' got rave reviews from my kids and husband.

#COCONUT VANILLA MILK FULL#

Also, I was using a full fat coconut milk that was already really thick so I did not reduce it. *I only had one egg so replaced the other two with buttermilk. Recipe can be halved easily (although maybe a lot of work for a few cupcakes.) This time around I made the icing and prepped the coconut milk the day before.Īlso I always use vanilla beans and not extract. Last batch I made 16 because I wasn’t sure how much to fill the cakes as I only had a 12 cupcake tin. The cupcakes are not greasy like another review said. I’ve always followed the recipe to a T (don’t know why people wouldn’t reduce the coconut milk…). I first made these a lot years ago when the recipe first came out and just made them again recently. Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Bring to room temperature before serving. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. (Alternatively, top each cupcake with 2 tablespoons frosting. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Increase to mediumhigh and beat until light and fluffy. Beat on medium-low speed until blended, scraping down sides of bowl. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt.

Using electric mixer, beat butter in large bowl until smooth. Carefully remove cupcakes from pans and cool completely on rack. Transfer cupcakes in pans to rack cool 10 minutes. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Add remaining flour mixture mix on low speed just until blended. Add 1 cup reduced coconut milk mix just until blended. Add half of flour mixture mix on low speed just until blended. Beat in seeds from vanilla bean and remaining egg. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Add sugar beat on medium-high speed until well blended, about 2 minutes. Whisk flour, baking powder, and salt in medium bowl. Line eighteen 1/3-cup muffin cups with paper liners. Position rack in center of oven preheat to 350☏. Cover chill (coconut milk will settle slightly as it cools). Reduce heat to mediumlow boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes.

Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan).

Coconut vanilla milk