Cupcakes
Servings: 20
Equipment
- Muffin tin
Ingredients
Cupcake Ingredients
- 2 13 ounce cans unsweetened coconut milk for use in icing also
- 2 cups all purpose flour
- 1/2 tsp salt
- 2 1/4 tsp baking powder
- 3/4 cup unsalted butter
- 1/2 cup sugar
- 3 large eggs room temperature
- 1 tsp orange zest
- seeds from one vanilla bean
Icing Ingredients
- 2 1/2 cups powderd sugar
- 1 cup butter room temperature
- 1 tsp orange zest
- 1/3 cup reduced coconut milk from cupcake recipe
- pinch salt
- food coloring optional
Instructions
Cupcakes
- Preheat oven to 350°.
- Place baking paper or foil cups (18-20) in muffin tins.
- Boil the coconut milk in a heavy sauce pan. Reduce the heat to low and boil until the milk is reduced to 1 1/2 to 1 3/4 c. This will take up to 45 minutes. Stir occasionally.
- Sift together the flour, salt and baking powder.
- Beat butter with a mixer until fluffy.
- Add sugar and beat for 2 minutes.
- Add eggs, one at a time and beat until smooth.
- Add vanilla beans and orange zest.
- Add half the dry ingredients and 1 cup of reduced coconut milk and beat until just mixed.
- Add the remaining dry ingredients - do not over beat.
- Distribute the batter into muffin cups.
- Bake 15-20 minutes until toothpick comes out clean. Cool for 10-15 minutes on a rack then remove from tin and finish cooling.
Icing
- Beat butter until fluffy.
- Add rest of ingredients and beat on medium until icing is smooth.
- Add food coloring a few drops at a time until desired color is achieved.