Cocoberry Cupcakes
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| Serves | 18 |
Ingredients
Reduced Coconut Milk
- 2 13-14 ounce cans unsweetened light coconut milk ((prefereably organic) * Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.)
Cupcakes
- 2 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick unsalted butter, room temp
- 1 1/3 cup cups organic coconut sugar (available at Wholefoods or Asian Markets)
- 3 Large eggs
- Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk (see above), room temperature
Frosting
- 1 stick unsalted butter, room temperature
- 1 1/4 cup organic powdered sugar
- 2 tablespoons reduced light coconut milk (see above), room temperature
- Seeds scraped from 1 split vanilla bean or 3/4 teaspoons vanilla extract
- 1/8 teaspoon salt
- 3/4 cups sweetened flaked coconut, lightly toasted (for garnish)
- 1 pint organic blueberries
- 1 pint organic raspberries
About This Recipe
Freedom! Not just freedom to light fireworks and live in a free country, but freedom from fats and calories and freedom to shamelessly run around in your swimsuit!
Nutriton Facts per serving: 217 Cals, 2 gram Protein, xx grams Carbs, 10 grams Fat
Directions
| Reduced Coconut Milk | |
| Step 1 | |
| Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). | |
| Step 2 | |
| Reduce heat to medium low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes | |
| Step 3 | |
| Remove from heat; cool completely. | |
| Step 4 | |
| Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). | |
| Step 5 | |
| If the reduced coconut milk has lumps place it into a food processor for about 20 seconds to smooth out the consistency. DO AHEAD: Can be made 2 days ahead. Keep chilled. | |
| Cupcakes | |
| Step 6 | |
| Position rack in center of oven; preheat to 350°F. | |
| Step 7 | |
| Line eighteen 1/3-cup muffin cups with paper liners. | |
| Step 8 | |
| Whisk flour, baking powder, and salt in medium bowl. | |
| Step 9 | |
| Using electric mixer, beat butter and coconut oil in a large bowl until smooth. | |
| Step 10 | |
| Add coconut sugar; beat on medium-high speed until well blended, about 2 minutes. | |
| Step 11 | |
| Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. | |
| Step 12 | |
| Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. | |
| Step 13 | |
| Add 1 cup reduced coconut milk; mix just until blended. | |
| Step 14 | |
| Add remaining flour mixture; mix on low speed just until blended. | |
| Step 15 | |
| Divide batter among muffin cups. | |
| Step 16 | |
| Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. | |
| Step 17 | |
| Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack. | |
| Frosting | |
| Step 18 | |
| Using electric mixer, beat butter in large bowl until smooth. | |
| Step 19 | |
| Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. | |
| Step 20 | |
| Beat on medium-low speed until blended, scraping down sides of bowl. | |
| Step 21 | |
| Increase to medium-high and beat until light and fluffy. | |
| Step 22 | |
| Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. | |
| Step 23 | |
| Alternatively, top each cupcake with 2 tablespoons frosting. | |
| Step 24 | |
| Using small offset spatula, swirl frosting over top of cupcakes. | |
| Step 25 | |
| Place berries in the design of your choice. Sprinkle any uncovered frosting with coconut. | |
| Step 26 | |
| DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving. | |