Cocoberry Cupcakes

Cocoberry Cupcakes



    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.)


    • 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


    • 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


    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.
    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.
    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.