Reduced Coconut Milk Cupcakes

At first sight you might think reduced might imply 'reduced fat, reduced calories, reduced sugar, etc.' Sorry but if only that were true. These cupcakes, though are absolutely delicious. My parents normally don't eat much of my baked goods; it's usually too sweet for them. They absolutely loved these cupcakes though. They're like a breath of fresh air (and coconut). I experimented making these cupcakes with a random zany method of separating the eggs and whipping the whites. If you don't have an electric mixer, then just beat the whole eggs. In my head, though, the whipping made the cupcakes much lighter. (: !

COCONUT CUPCAKES (adapted from Bon Appetit April 09)
makes 12 regular sized cupcakes ( you can easily double the recipe)

REDUCED COCONUT MILK
1 can of coconut milk

CUPCAKE
1 cup all purpose flour
1 1/4 tsp baking powder
1/4 tsp salt
3/4 stick butter (6 tbsp)
1/2 cup sugar
3 small eggs or 2 large eggs
2 tsp vanilla extract
1/2 cup reduced coconut milk

FROSTING
1 stick butter (8 tbsp)
1 1/2 cups powdered sugar
1/4 cup reduced coconut milk (or remainder)
1 tsp vanilla
pinch of salt


Bring COCONUT MILK to a boil over medium heat, reduce heat to medium low; boil until reduced to 3/4 cup for 25 to 30 min. Stir occasionally. Remove from heat, cool completely.




Preheat oven to 350 degrees. Sift and combine dry mixture of flour, baking powder, and salt. Whisk egg whites at high speed till peaks form. Remove from mixing bowl. Cream butter and sugar. Add egg yolks one at a time. Add vanilla extract.



Add flour mixture and blend. Then add 1/2 cup of REDUCED COCONUT MILK. Mix. Then fold in by hand egg whites. Pour into cupcake tin with liners. Bake for about 20 minutes.

For frosting, combine all ingredients.