Hey guys! So it’s been exactly a month and one day since my last post! Which means, it’s been way too long! My trip abroad was absolutely amazing! I’ll share some delightful dessert photos from it at the end of the post. I came back from my trip tired and happy. But, a few days into my groggy stupor of jet-lag, I started jonesing for some baked goodness. I found some coconut milk in our fridge and thought, it must be a sign!
Now, I must admit, due to my jet-lagged stupor, I did cut some corners with the recipe which made not so pretty consequences with the frosting. As you can see form the photo, the frosting was a little drippy, haha! They still tasted yummy, especially the cupcakes themselves, but, I’d advise you not cut corners and follow the recipe to the “T”. So what I didn’t do was reduce the coconut milk. It takes a good a few hours and I just didn’t want to wait. Lesson learned! Haha! But, you’re supposed to reduce the coconut milk for the cupcakes, as well and they turned out just delectable. So you can take that for what it is
So first, reduce your coconut milk! [Directions at the bottom]
Now once your coconut milk is reduced and chilled AND then brought back to rom temp [hah!]. Preheat your oven to 350! Beat the butter till smooth then add the sugar and beat unti light and fluffy.
Then mix 2 eggs one at a time. Once that us incorporated mix in seeds from vanilla bean or pure vanilla extract. Mix in the last egg!
Mix all the remaining dry ingredients together. Then alternating, beat in half the dry ingredients and half the coconut milk till it’s all gone. Pour into your prepared cupcake pans.
Bake for 25-30 minutes or until the tops of the cupcakes spring back when touched. The batter makes a lovely light cake.
My cupcakes look deflated because I didn’t test them before I took them out. The recipe says 20 minutes, but mine definitely needed an added 5-7 minutes to poof up. My second batch looked much cuter.
Make your frosting with your reduced coconut milk. If you dont reduce it, like me, the frosting is too liquidy and will look curdled and be a little drippy. Haha, all the things you don’t want in frosting! It still tastes yummy, but half the fun in cupcakes is the aesthetics. Anyway here’s my less than pleasing to the eye frosting:
I placed it in a piping bag and piped on the frosting.
I then decided to dabble on some sprinkles to try and avert the eye from the oddly oozing frosting haha!
All in all they were quite tasty! They just looked a tad…off. Heh, lesson learned: never cut corners in the science of baking [unless it’s proven successful!]. I’d recommend to just reduce your coconut milk before using and you’ll have tasty AND cute cupcakes.
Coconut Milk Cupcakes
- 2 13-to 14-ounce cans unsweetened coconut milk [this is for both the cupcakes and the frostin]
- 2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1 1/3 cups sugar
- 3 large eggs
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk, room temperature
For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan, so be careful!). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). For those of you who are lazy, like me, DO THIS AHEAD OF TIME: Can be made 2 days ahead. Keep chilled. Bring out of fridge when you’re ready to use and make sure it’s at room temp.
Position rack in center of oven; preheat to 350°F. 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.
Coconut Milk Frosting
- 1 cup (2 sticks) unsalted butter, room temperature
- 2 1/2 cups powdered sugar
- 1/3 cup reduced coconut milk (see above), room temperature
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish) or…sprinkles
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 medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.
Pipe on cooled cupcakes with whichever tip you want and garnish accordingly.
Alright, so I promised to show some delectable Turkish and Italian dessert photos from my recent trip. Here you are!
Let’s start with Turkey:
We walked through the streets of Istanbul and saw shops and restaurants with gorgeous vitrines full of yummy delights! Here there are different puddings.
Then we saw this delicious looking profiterole concoction.
This was a delicious honey cake I did try later and it was amazing!
On the right is a type of solidified rice pudding that was my mom’s favorite by far. I wasn’t too fond of the graininess in the texture, but it was fun to try!
We, obviously, came across a myriad of baklava:
We also came across and ate a ton of Turkish Delights!
We never got the chance to try these, but they looked very interesting. Tehy were balls of halva rolled into different kinds of nuts.
Then on the last night in Turkey, I got this amazing honey drenched cake with clotted cream dolloped in top. I still have longing dreams about this amazing dessert.
My mom chose a different version of her favorite broiled rice pudding with a scoop of Turkish vanilla ice cream.
Now, on to Italy!
While in Rome, I had my first Italian Cannoli! Delish!
Of course, we had our fair share of gelato!
We washed it down with some espresso.
And then, our veri friendly waiter brought us some after dessert delights of chocolate dipped almond slivers.
On a different evening, after stuffing myself with too much pasta, I needed a light dessert and was surprised with a very fresh and sweet bowl of fragola [strawberries] topped with a mascarpone cream. Mmmmmm
Then, while in Florence, near the Duomo, I saw these cute little guys called: Baba. Baba in Farsi means Dad and my dad didn’t come with us on the trip and I missed him a lot so I thought it was a sign that I should buy one. It was delicious. It was a little sponge cake soaked in honey and alcohol. Yum!
Another Florentine treat I had was Cantucci di Prato. It’s delicious anise flavored biscotti that you dip in sweet wine. Here were some Cantucci in a vitrine. I, unfortunately, didn’t take a photo of the one I ate.
A different night in Florence, my Aunt and I had panna cotta. Mine was topped with chocolate and hers with fruit.
My mom, on the other hand, had an interesting take on tiramisu. It was Tiramisu with fruit in it and the lady fingers were soaked in Grand Marnier instead of Espresso.
All in all, it was a fantastic trip. And now, I’m back to continue my love of baking and sharing it with you guys!
Hope you Enjoyed!