Text 5964, 108 rader
Skriven 2011-01-18 04:57:18 av Dave Drum (1:18/200.0)
Ärende: Gourmet 549
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Vanilla Bean-Coconut Cupcakes w/Coconut Frosting
 Categories: Desserts, Cakes, Icing
      Yield: 18 servings
 
MMMMM--------------------REDUCED COCONUT MILK-------------------------
      2    (13 to 14 oz) cans coconut
           - milk; unsweetened *

MMMMM--------------------------CUPCAKES-------------------------------
      2 c  All purpose flour
  2 1/4 ts Baking powder
    1/2 ts Salt
    3/4 c  Unsalted butter; room temp
  1 1/3 c  Sugar
      3 lg Eggs
           Seeds scraped from 1 split
           - vanilla bean
           +=OR=+
  1 1/2 ts Vanilla extract
      1 c  Reduced coconut milk; room
           - temp

MMMMM--------------------------FROSTING-------------------------------
      1 c  Unsalted butter; room temp
  2 1/2 c  Powdered sugar
    1/3 c  Reduced coconut milk; room
           - temp
           Seeds scraped from 1 split
           - vanilla bean
           +=OR=+
  1 1/2 ts Vanilla extract
    1/8 ts Salt
  1 1/2 c  Sweetened flaked coconut;
           - lightly toasted (garnish)
 
  The secret to these moist cupcakes? Reduced coconut milk.
  
  For reduced coconut milk:
  
  Bring coconut milk to boil in large deep saucepan over med-high heat
  (coconut milk will boil up high in pan). Reduce heat to med-low; boil
  until reduced to 1 1/2 cups, stir 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 350oF. 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 med-low speed until blended, scraping down sides of
  bowl. Increase to med-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" plain border.) Sprinkle with coconut.
  
  DO AHEAD: Can be made 1 day ahead. Store in air-tight containers;
  chill. Bring to room temp before serving.
  
  * Available at many supermarkets and at Indian, Southeast Asian, and
  Latin markets.
  
  by Abigail Johnson Dodge
  
  Bon AppOtit | April 2009
  
  Yield: Makes 18
  
  MM Format by Dave Drum - 29 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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