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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.
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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 |
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Coconut milk reducing. Keep an eye on it because it can bubble up on your |
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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) |
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Cream the butter |
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Sift the dry ingredients |
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Add the sugar |
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Then the eggs |
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Until it looks like this |
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Add half the flour |
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Then the coconut milk and remaining flour. Notice the creamy consistency |
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Fill your liner about 3/4 full |
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Stick them in a 350 oven |
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Halfway through baking |
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I think I should have taken them out shortly after this |
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Went a minute over, the top was starting to get a little crunchy, but still moist inside thankfully |
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