This recipe, from Bon Appétit, gets all of the coconut flavor from reduced coconut milk. Here is the coconut milk as it began to bubble:
And once it hit a boil - this is why you trust recipes when they say to use a tall pot!
The cake itself is pretty standard: dry ingredients, wet ingredients (the reduced and chilled coconut milk) and the butter, creamed with sugar:
Blend it all together and fill your muffin tins:
The frosting portion of the recipe itself is fairly straightforward - just blend together softened butter, confectioner's sugar, vanilla and more reduced coconut milk. I decided, though, to attempt a fancier topping. Here, the cupcakes have a thin layer of frosting and have been dipped in lavender sanding sugar:
And once it hit a boil - this is why you trust recipes when they say to use a tall pot!
The cake itself is pretty standard: dry ingredients, wet ingredients (the reduced and chilled coconut milk) and the butter, creamed with sugar:
Blend it all together and fill your muffin tins:
The frosting portion of the recipe itself is fairly straightforward - just blend together softened butter, confectioner's sugar, vanilla and more reduced coconut milk. I decided, though, to attempt a fancier topping. Here, the cupcakes have a thin layer of frosting and have been dipped in lavender sanding sugar:
I then added a bit more frosting and dipped into flaked coconut to finish:
...and the true measure of a good recipe? Almost everyone came back for seconds.
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