A Much Better Cupcake -- Brought to You Martha-Free!

 

Now, this is what I'm talking about.  A trouble-free, delicious, beautiful cupcake.  This is the way baking cupcakes should be.

There were no tears from fretting about screwed-up icing, no guessing about why some cupcakes rose better than others... just easy peasy baking with beautiful results.  I swear I want to kick Martha in the teeth.  Why make things so effing difficult?

The only thing difficult about this recipe was having to reduce the coconut milk -- and it's not really difficult -- just a wee bit time consuming.  AND you MUST make sure to use a pan that is at least 10 times the volume of the liquid because it bubbles up like cream and it can boil over in a shot.

The other drawback to this recipe is the amount of vanilla beans you have to use.  Because I tripled this recipe, I used A LOT of vanilla beans.  Probably 50 bucks worth, on the open market.  But, I buy vanilla beans in bulk, so I really only spent about 4 bucks.  The recipe says you can substitute vanilla extract, and by all means, do so if you don't have a good vanilla bean dealer -- the cupcakes are so moist and good that they don't need the extravagance of the beans... although they are spectac with it.

Vanilla Bean Coconut Cupcakes with Coconut Frosting
Adapted from Epicurious.com

Reduced Coconut Milk:

2 13 to 14-ounce cans coconut milk

Cupcakes:

2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
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 packages cream cheese, room temperature

Frosting:

1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:
Position rack in center of oven; preheat to 350°F. Line eighteen muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

Comments

[julia]

OMG. These look delicious. I love cupcakes and I'm jealous I didn't get one!

[Krissy]

TT, those look great! Are you through with Martha?

Where do you buy your vanilla beans in bulk?

[lucille]

am i missing something? in the list of ingredients you mention cream cheese. is this a substitute for coconut mild?

[Keri Dahling]

Vanilla Bean Paste is a godsend!