Coconut Cupcakes with coconut glaze

This is one of my favorite recipes from Bon Appetit magazine - coconut cupcakes with reduced coconut milk, amazing! I think the glaze is nice, they make it with frosting but I (personally) would suggest reducing the butter to 1 1/2 sticks for the frosting if that is your intention. I topped with little malt Easter eggs from the drug store, in a nest of shredded coconut. I don't celebrate Easter - but I'm always happy to have a holiday with themed candy to inspire my creations!

Coconut Cupcakes with Coconut Glaze


For the cupcakes
2 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup unsalted butter
1 1/3 cups sugar
3 eggs
1 1/2 teaspoon vanilla extract
1 cup reduced coconut milk

For the glaze
1 cup unsalted butter
3 cups powdered sugar
1/3 cup reduced coconut milk
1 1/2 teaspoons vanilla
1/8 teaspoon salt
Shredded coconut for garnish (about 1 cup)


For the cupcakes

This will yield 18-24 cupcakes, depending on how you portion out the batter. Pour both cans of coconut milk into a pot and simmer on the stove for about 20 minutes. Let cool. Preheat oven to 350 degrees. You know my style - dump all the ingredients in and mix. Ladle out into cupcake sleeves, bake 20 minutes.

For the Glaze

Again, dump all the ingredients into a bowl - if you want a glaze, melt the butter first. Mix at high speed with some kind of mixer for about 5 minutes.

Garnish if you like, it's delicious either way!




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