First of all - there is nothing wrong with your computer - you did see coconut cupcakes yesterday. Secondly, although it wouldn't be totally out of the question - I did not forget to post a new recipe this morning. This is coconut cupcake post - day 2!
So here I am - the hopeless perfectionist. I simply cannot let a not-quite-perfect cupcake recipe linger on the blog without trying to correct the problem. Fortunately for me, recipe number two worked like a charm. The cake was light and fluffy and didn't sink in the middle as it cooled. The secret - condensed coconut milk.
2 14-ounce cans unsweetened coconut milk
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
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.
Frost with coconut buttercream.
Sprinkle shredded coconut over buttercream.
Coconut cupcakes really are easy to bake - IF you have the right recipe. I love the combination of today's cake recipe (compliments of Epicurious.com) and yesterdays buttercream recipe.
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