This week for dinner Hubby made a Chicken Tikka Masala. It called for coconut milk, the type in a can, but it was not the whole can. I decided I wanted to use up the coconut milk and why not make some cupcakes?!
I found a recipe, but it was going to make 22+ cupcakes, way too many for my needs. We were having neighbors over, but there would not be 22 of us… so I halved the recipe and also made a couple minor changes.
The outcome? They were airy, not too sweet, and quite more-ish. Monkey ate a whole one by herself (well, mostly… some did end up in one of our neighbors shoes…). Enjoy!
Coconut Milk Cupcakes with Coconut Frosting
Edited from The Kitchn
Makes 12 to 14 cupcakes
For the cupcakes
1/2 cup (1 sticks) unsalted butter, softened
1 cups sugar
2 large eggs
1 1/2 cups sifted cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/2 teaspoon coconut extract
1/2 teaspoon pure vanilla extract
For the frosting
1/2 (4 ounce) package cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 cups powdered sugar
2 teaspoons coconut extract
dash of milk
Shredded unsweetened coconut, colored sugar, various other cake topping candies, etc
For the cupcakes, preheat the oven to 350°. Line standard sized muffin tins with cupcake liners.
In a large bowl or stand mixer, cream together butter and sugar until light and fluffy, about 2 – 3 minutes. Add eggs, one at a time, until batter is well combined.
Sift together the already sifted cake flour, baking powder, and salt. Add the flour mixture to the creamed butter alternately with the coconut milk until all the ingredients are thoroughly incorporated. Stir in coconut and vanilla extract.
Pour batter into cupcake liners approx 2/3 to 3/4 of the way full. Bake for 25 – 28 minutes, until light golden brown and a toothpick comes out clean. Remove cupcakes to a wire rack and allow to cool completely before frosting.
For the frosting, cream together the cream cheese, butter, sugar, and coconut extract. Add more coconut extract, if desired. If the frosting appears to thick (does not seem to be easy to pipe or spread) add a dash of milk to thin the mixture. There is enough frosting to pipe a thin layer across the top of each cupcake; however, not enough to put a thick layer.
To color the coconut, sprinkle colored sugar onto a few tablespoons of shredded coconut, then add a few drops of water and combine. Sprinkle the mixture on top of some of cupcakes, sprinkles on others, etc.
Refrigerate cupcakes, but take them out before eating or the are a bit hard and cold!