Coconut milk has been on my mind lately, well, atleast when I think about cooking. I blame it on the bowl of butternut squash soup I had at Cafe Coco's in Kaua'i last week... it was deliciously rich, made with fresh local coconut milk and a sprinkle of curry. It's odd because I never liked coconut as a kid--not candy bars, cake, or even granola bars with just a hint of coconut flavoring. I probably never tried coconut milk. Now, I love the flavor and richness that coconut milk brings to a recipe-- in sweets, stir-fries, rice, or soup. Coconut milk has earned a rotation spot in my pantry.
These cupcakes could be mistaken for a rich basic white cupcake.... they don't flaunt the coconut flavor... just the moisture and richness that the coconut milk lends. Try this recipe even if you have an aversion to coconut.
Coconut Milk Cupcakes
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
2 1/4 cups flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1 2/3 cups sugar
1/3 cup butter, softened
2 large eggs
1 (14-ounce) can light coconut milk
1 tablespoon vanilla extract
Preheat oven to 350°.
Line cupcake pans with paper liners.
Combine 2 1/4 cups flour, baking powder, and salt, stirring with a whisk. Place sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (for about 5 minutes). Add eggs, 1 at a time, beating well after each addition. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture. Stir in vanilla.
Pour batter into lined cupcake tins. Sharply tap the pans once on countertop to remove air bubbles. Bake at 350°until a wooden pick inserted in the center comes out clean.
Cool cupcakes. Frost with cream cheese icing. Top with chopped toasted macadamia nuts, turbinado sugar or our favorite... strawberry slices.
I usually wing it for icing...
Cream Cheese icing:
Put 1/2 a block of Neuffchatel cheese in a mixing bowl. Add 1 Tbs softened butter. Beat with a mixer. Add powdered sugar to desired consistancy. If it gets too thick, just keep mixing. It will usually soften up again. Mix in 1 1/2 tsps vanilla.
Note: Find coconut milk in the Asian food aisle of your grocery store.
