Text 25590, 103 rader
Skriven 2015-04-02 08:24:22 av Dave Drum (1:261/38.0)
Ärende: Gourmet 542
===================
 * Originally in: fido.HOME_COO

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)

  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
  350+.F/175+.C.

  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 App+¬tit | April 2009

  Yield: Makes 18

  MM Format by Dave Drum - 29 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... A little learning is a dangerous thing but a lot of ignorance is just as ad

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)