Vanilla Bean-coconut Cupcakes With Coconut Frostin... Recipe

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Vanilla Bean-coconut Cupcakes With Coconut Frostin...
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Ingredients
18
Count
Nutrition
775
Calories
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Ingredients:

Directions:

  1. For reduced coconut milk:
  2. 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.
  3. For cupcakes:
  4. Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup 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.
  5. For frosting:
  6. 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 mediumhigh and beat until light and fluffy.
  7. 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.
  8. * Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 775.3 Kcal (3246 kJ)
Calories from fat 389.66 Kcal
% Daily Value*
Total Fat 43.3g 67%
Cholesterol 54.62mg 18%
Sodium 592.95mg 25%
Potassium 1247.82mg 27%
Total Carbs 92.45g 31%
Sugars 59.1g 236%
Dietary Fiber 1.22g 5%
Protein 7.96g 16%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 4%
Iron 1.2mg 6%
Calcium 75.1mg 8%
Amount Per 100 g
Calories 399.61 Kcal (1673 kJ)
Calories from fat 200.84 Kcal
% Daily Value*
Total Fat 22.32g 67%
Cholesterol 28.15mg 18%
Sodium 305.63mg 25%
Potassium 643.17mg 27%
Total Carbs 47.65g 31%
Sugars 30.46g 236%
Dietary Fiber 0.63g 5%
Protein 4.1g 16%
Vitamin C 0.6mg 2%
Vitamin A 0.1mg 4%
Iron 0.6mg 6%
Calcium 38.7mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.9
    Points
  • 22
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar

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