Coconut Creme Cupcake

Went a minute over, the top was starting to get a little crunchy, but still moist inside thankfully

So I needed a great cupcake to carry my ice creamy goodness. Wanted something that would be light, but really moist so that it could take being chilled for a little. Went with this recipe from epicurious because I thought the reduced coconut milk would keep it moist. It was the perfect consistency, stood up perfectly to the ice cream without being dense.

The ingredients. The reduced coconut cream is just 2 cans of coconut milk reduced down over medium heat for about 40 minutes till it is a little over a cups worth

Coconut milk reducing. Keep an eye on it because it can bubble up on your

I read about this method for baking with cold butter. Just smash it with something heavy. Worked really well  (I always forget to take out the butter beforehand)

Cream the butter

Sift the dry ingredients

Add the sugar

Then the eggs

Until it looks like this

Add half the flour

Then the coconut milk and remaining flour. Notice the creamy consistency

Fill your liner about 3/4 full

Stick them in a 350 oven

Halfway through baking

I think I should have taken them out shortly after this

Went a minute over, the top was starting to get a little crunchy, but still moist inside thankfully