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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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