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

Ingredients

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)

Directions

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!