Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Reduced coconut milk:

• 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)

Cupcakes:

• 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

Frosting:

• 1 cup (2 sticks) unsalted butter, room temperature
• 2 1/2 cups powdered sugar
• 1/3 cup reduced coconut milk (see above), room temperature
• Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
• 1/8 teaspoon salt
• 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

Preparation

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:
Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. 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.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

* Available at many supermarkets and at Indian, Southeast Asian, and Latin markets.

L'Opera Cake Daring Bakers challenge

The Elements of an Opéra Cake:

Joconde: The base of an Opéra Cake is a thin sponge cake that is made using nut meal, traditionally almond meal (finely ground blanched almonds).

Syrup: The joconde is flavoured with a sugar syrup that can be flavoured to suit your tastes.

Buttercream: The first two layers of the joconde are covered in a rich buttercream. This particular buttercream is made with a syrup, eggs and butter.

Ganache/Mousse (optional): In some recipes, the final layer of the joconde is covered in a ganache or mousse. While not hard to make, this makes the recipe quite involved. We are giving Daring Bakers the option of either using the buttercream to cover the final layer or, if they’re feeling up to it, to go ahead and make the ganache/mousse.

Glaze: The final step to an Opéra Cake is the glaze that gives the cake a very finished and elegant appearance
For the joconde

(Note: The joconde can be made up to 1 day in advance and kept wrapped at room temperate)

What you’ll need:

•2 12½ x 15½-inch (31 x 39-cm) jelly-roll pans (Note: If you do not have jelly-roll pans this size, do not fear! You can use different-sized jelly-roll pans like 10 x 15-inches.)
•a few tablespoons of melted butter (in addition to what’s called for in the ingredients’ list) and a brush (to grease the pans)
•parchment paper
•a whisk and a paddle attachment for a stand mixer or for a handheld mixer
•two mixing bowls (you can make do with one but it’s preferable to have two)

Ingredients:

6 large egg whites, at room temperature
2 tbsp. (30 grams) granulated sugar
2 cups (225 grams) ground blanched almonds (Note: If you do not want to use almond meal, you can use another nut meal like hazelnut. You can buy almond meal in bulk food stores or health food stores, or you can make it at home by grinding almonds in the food processor with a tablespoon or two of the flour that you would use in the cake. The reason you need the flour is to prevent the almonds from turning oily or pasty in the processor. You will need about 2 cups of blanched almonds to create enough almond meal for this cake.)
2 cups icing sugar, sifted
6 large eggs
½ cup (70 grams) all-purpose flour
3 tbsp. (1½ ounces; 45 grams) unsalted butter, melted and cooled

1.Divide the oven into thirds by positioning a rack in the upper third of the oven and the lower third of the oven.

2.Preheat the oven to 425◦F. (220◦C).

3.Line two 12½ x 15½- inch (31 x 39-cm) jelly-roll pans with parchment paper and brush with melted butter.

4.In the bowl of a stand mixer fitted with the whisk attachment (or using a handheld mixer), beat the egg whites until they form soft peaks. Add the granulated sugar and beat until the peaks are stiff and glossy. If you do not have another mixer bowl, gently scrape the meringue into another bowl and set aside.

5.If you only have one bowl, wash it after removing the egg whites or if you have a second bowl, use that one. Attach the paddle attachment to the stand mixer (or using a handheld mixer again) and beat the almonds, icing sugar and eggs on medium speed until light and voluminous, about 3 minutes.

6.Add the flour and beat on low speed until the flour is just combined (be very careful not to overmix here!!!).

7.Using a rubber spatula, gently fold the meringue into the almond mixture and then fold in the melted butter. Divide the batter between the pans and spread it evenly to cover the entire surface of each pan.

8.Bake the cake layers until they are lightly browned and just springy to the touch. This could take anywhere from 5 to 9 minutes depending on your oven. Place one jelly-roll pan in the middle of the oven and the second jelly-roll pan in the bottom third of the oven.

9.Put the pans on a heatproof counter and run a sharp knife along the edges of the cake to loosen it from the pan. Cover each with a sheet of parchment or wax paper, turn the pans over, and unmold.

10.Carefully peel away the parchment, then turn the parchment over and use it to cover the cakes. Let the cakes cool to room temperature.

For the syrup

(Note: The syrup can be made up to 1 week in advance and kept covered in the refrigerator.)

What you’ll need:

•a small saucepan

Ingredients:

½ cup (125 grams) water
⅓ cup (65 grams) granulated sugar
1 to 2 tbsp. of the flavouring of your choice (i.e., vanilla extract, almond extract, cognac, limoncello, coconut cream, honey etc.)
I add 2 Tbl of Key Lime juice

1.Stir all the syrup ingredients together in the saucepan and bring to a boil.

2.Remove from the heat and let cool to room temperature.

For the buttercream

(Note: The buttercream can be made up to 1 month in advance and packed in an airtight container. If made way in advance, you can freeze the buttercream. Alternatively you can refrigerate it for up to 4 days after making it. To use the buttercream simply bring it to room temperature and then beat it briefly to restore its consistency.)

(Update Note: The recipe for the buttercream that is listed below was originally based on the original but we had some typos. It's all very confusing (we're good at confusing ourselves) but here is the short of it: When testing the buttercream, we tested a modified version (we're crazy like that!!!) that had 2 cups sugar, ½ cup water and 1¾ cups butter. Yes. That's right. 1¾ cups of butter. The eggs remained the same. We ended up with a very creamy buttercream. VERY. CREAMY. But we don’t want anyone to be afraid of our modified version so you have the option of using the original version listed below or the quantities we’ve listed here in this note. If you are still confused and want to cry, then please e-mail us and we will comfort you!!! We promise!!!)

What you’ll need:

•a small saucepan
•a candy or instant-read thermometer
•a stand mixer or handheld mixer
•a bowl and a whisk attachment
•rubber spatula

Ingredients:

1 cup (100 grams) granulated sugar
¼ cup (60 grams) water
seeds of one vanilla bean (split a vanilla bean down the middle and scrape out the seeds) or 1 tbsp. pure vanilla extract (Note: If you are flavouring your buttercream and do not want to use the vanilla, you do not have to. Vanilla will often enhance other flavours but if you want an intense, one-flavoured buttercream, then by all means leave it out!)
1 large egg
1 large egg yolk
1¾ sticks (7 ounces; 200 grams) unsalted butter, at room temperature
flavouring of your choice (a tablespoon of an extract, a few tablespoons of melted white chocolate, citrus zest, etc.)
I mixed in 1/2 cup of caramel sauce that I made and had on hand.
1.Combine the sugar, water and vanilla bean seeds or extract in a small saucepan and warm over medium heat just until the sugar dissolves.

2.Continue to cook, without stirring, until the syrup reaches 225◦F (107◦C) [*Note: Original recipe indicates a temperature of 255◦F (124◦C), however, when testing the recipe I found that this was too high so we heated to 225◦F and it worked fine] on a candy or instant-read thermometer. Once it reaches that temperature, remove the syrup from the heat.

3.While the syrup is heating, begin whisking the egg and egg yolk at high speed in the bowl of your mixer using the whisk attachment. Whisk them until they are pale and foamy.

4.When the sugar syrup reaches the correct temperature and you remove it from the heat, reduce the mixer speed to low speed and begin slowly (very slowly) pouring the syrup down the side of the bowl being very careful not to splatter the syrup into the path of the whisk attachment. Some of the syrup will spin onto the sides of the bowl but don’t worry about this and don’t try to stir it into the mixture as it will harden!

5.Raise the speed to medium-high and continue beating until the eggs are thick and satiny and the mixture is cool to the touch (about 5 minutes or so).

6.While the egg mixture is beating, place the softened butter in a bowl and mash it with a spatula until you have a soft creamy mass.

7.With the mixer on medium speed, begin adding in two-tablespoon chunks. When all the butter has been incorporated, raise the mixer speed to high and beat until the buttercream is thick and shiny.

8.At this point add in your flavouring and beat for an additional minute or so.

9.Refrigerate the buttercream, stirring it often, until it’s set enough (firm enough) to spread when topped with a layer of cake (about 20 minutes).
For the glaze
(Note: It’s best to make the glaze right when you’re ready to finish the cake.)

What you’ll need:

•a small saucepan or double boiler

Ingredients:

14 ounces white chocolate, coarsely chopped
½ cup heavy cream (35% cream)

1.Melt the white chocolate with the heavy cream. Whisk the mixture gently until smooth.
2.Let cool for 10 minutes and then pour over the chilled cake. Using a long metal cake spatula, smooth out into an even layer.
3.Place the cake into the refrigerator for 30 minutes to set.

Assembling the Opéra Cake

(Note: The finished cake should be served slightly chilled. It can be kept in the refrigerator for up to 1 day).

Line a baking sheet with parchment or wax paper.

Working with one sheet of cake at a time, cut and trim each sheet so that you have two pieces (from each cake so you’ll have four pieces in total): one 10-inch (25-cm) square and one 10 x 5-inch (25 x 12½-cm) rectangle.

Step A (if using buttercream only and not making the ganache/mousse):

Place one square of cake on the baking sheet and moisten it gently with the flavoured syrup.

Spread about one-third of the buttercream over this layer.

Top with the two rectangular pieces of cake, placing them side by side to form a square. Moisten these pieces with the flavoured syrup.

Spread another third of the buttercream on the cake and then top with the third square of joconde. Use the remaining syrup to wet the joconde. Spread the remaining buttercream on top of the final layer of joconde and then refrigerate until very firm (at least half an hour).

Make the glaze and after it has cooled, pour/spread it over the top of the chilled cake. Refrigerate the cake again to set the glaze.

Serve the cake slightly chilled. This recipe will yield approximately 20 servings

Earl Grey Cupcakes with Lemon Buttercream

Earl Grey Cupcakes with Lemon ButtercreamI know you'll be tempted to make this using whatever variety of tea is sitting in your pantry. Please use earl grey, its floral citrus note is wonderful in these cakes. For extra oomph you can even add a tablespoon of earl grey tea leaves to the frosting. Makes 24 cupcakes, easily halved.

1 cup (1/2 lb) unsalted butter, at room temperature
2 cups sugar
4 eggs
3 cups self-rising flour
1 cup milk
2 bags or 2 tablespoons earl grey tea

1. Preheat the oven to 350 F, fill 2 cupcake pans with paper liners or grease well. In a bowl (or with a stand mixer), beat the butter until creamy. Add the sugar and cream the butter with the sugar until it is light and fluffy. Add the eggs one at a time, beating each egg very well so that it is thoroughly combined before adding the next egg. Beat in half of the flour along with the tea. Then add the milk and the remaining flour, stirring until just combined.
2. Fill the cupcake pans 2/3 full. Bake 20-25 minutes, rotating the pans halfway through to ensure even baking. Cool thoroughly before frosting.

Lemon Buttercream

1 cup (1/2 lb, 2 sticks) unsalted butter
1 lb (4 cups) powdered sugar
zest of 1 lemon
3 tablespoons limoncello or lemon juice

1. Cream the butter until smooth, gradually beat in the powdered sugar until the mixture is very fluffy. Zest the lemon over the bowl into the frosting, add the lemon or limoncello, stir until smooth. Spread or pipe the frosting on cooled cupcakes. Please remember buttercream should be served at room temp.

Snickerdoodle Cupcakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1 1/2 cups cake flour (not self- rising), sifted
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 tablespoon ground cinnamon, plus 1/2 teaspoon for dusting
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups sugar, plus 2 tablespoons for dusting
• 4 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• 1 1/4 cups milk

Devil's Food Cupcakes

yield: Makes 16 cupcakes

I make a devil's food cake for David every Valentine's Day. At other times of the year, when he has been especially well behaved, I make him these.... more ›

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Ingredients

For the Cupcakes

• 4 ounces unsweetened chocolate
• 2 cups granulated sugar
• 1 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup hot brewed coffee
• 1/2 cup sour cream
• 1/2 cup vegetable oil
• 2 large eggs, lightly beaten

For the Frosting (makes 1 cup)

• 4 ounces unsweetened chocolate
• 3/4 cup evaporated milk
• 1 cup confectioners' sugar
• 1/4 teaspoon kosher salt

print a shopping list for this recipe view wine pairings

Preparation

For the cupcakes, preheat the oven to 350°F. Line16 muffin cups with liners.

Melt the chocolate in a double boiler over hot, not simmering, water. Remove the pan from the heat.

Sift the sugar, flour, baking soda, and salt together into a large bowl. In a medium bowl, whisk together the hot coffee, sour cream, and vegetable oil. Gradually whisk in the eggs, then stir in the chocolate. Add the wet ingredients to the dry ingredients and stir until all the ingredients are smoothly blended.

Fill the cupcake liners about two-thirds full. Bake until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Cool completely on a wire rack.

For the frosting, melt the chocolate in a double boiler over hot, not simmering, water. Place the milk, sugar, and salt in a medium bowl and stir until the sugar is dissolved, about 2 minutes. Add the chocolate in a slow stream and mix until thoroughly blended. Refrigerate for about 30 minutes before using. Frost the cupcakes with the frosting

The Apple of My Eye Cupcake

CAKE From http://allrecipes.com/Recipe/Davids-Yellow-Cake/Detail.aspx
Makes 2 dozen medium cupcakes.

1 cup butter
1 1/2 cups white sugar
8 egg yolks*
3/4 cup milk
1 1/2 teaspoons vanilla extract
2 cups cake flour**
2 teaspoons baking powder
1/2 teaspoon saltPreheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8 inch round pans. Sift together the flour, baking powder and salt. Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter 3/4 full into lined or buttered and floured cupcake pans.
Bake in the preheated oven for 25 to 30 minutes, or until tops spring back when lightly tapped. Cool 15 minutes before turning out onto cooling racks.

*I ran out of eggs so I used 4 whole eggs and 1 yolk instead.
**I didn't have cake flour so I used all purpose flour and replaced 2tbsp of it with corn starch. I read this in the recipe comments and it worked really well.

CINNAMON FROSTINGInspired by http://allrecipes.com/Recipe/Butter-Cream-Frosting-I/Detail.aspx

1/2 cup butter, softened
1 cups confectioners' sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
1 tablespoon cinnamon
1 tablespoon honeyCream butter until soft. Add part of sugar gradually, blending after each addition. Then add egg yolks and vanilla; blend well. Add the cinnamon, the honey and alternately with milk, until it is the right consistency to spread, beating after each addition until smooth.

*I beat my butter extra long to achieve fluffiness. This can also be kept in the fridge quite well. I just popped it in the microwave for 15 seconds or so and it went back to the right consistency. I really winged this icing and kept adjusting it with sugar.

APPLE TOPPING
2 apples, diced (I used Gala but I wish I had used Granny Smith, because it was extra sweet)
1 tablespoon of butter
1/4 cup of brown sugar
1 teaspoon of cinnamonHeat a medium size sauce pan and add the butter, apples and the sugar. Keep the heat medium-low so the sugar doesn't turn into a brittle candy state. Sprinkle the cinnamon over the mixture and let it continue cooking until apples turn brown and sauce-like. Remove from the pan and set aside to cool until assembly.

*This also kept quite nicely in the fridge overnight.

CRISP TOPPING
1 cup rolled oats
1/4 cup butter, chilled and sliced
1/2 cup brown sugar
Mix rolled oats and brown sugar thoroughly. Add in the butter and incorporate into the oats and sugar mixture. I found it easiest to use my hands to really crumble the ingredients together, but a fork should work well too. Dump mixture on to a cookie sheet and spread into an evenly flat layer. Put into a preheated oven of 350 degrees for roughly 10 minutes. Please check on it after 5 minutes to ensure there is no burning. This won't be crispy until cooled.

CUPCAKE ASSEMBLING!
Only assemble once the cupcakes have cooled off or else you'll get a melty mess your frosting. I assembled the cupcakes in two ways, one with the apples on top and the other with them inside.

#1: On Top - pictured above
Spread cupcakes liberally with the cinnamon frosting using an icing spatula or a handy butter knife. Spoon a small tablespoon of the apple topping on to the frosting and sprinkle with the crisp topping. Done!

#2: Inside - pictured below
Using a small knife, cut out an upside down cone from the middle of the top of the cupcake, leaving a generous ring of dough behind. The cone should be easy to pop out, if not a spoon is helpful. Trim off the pointy part of the cake cone, leaving a flat top and a well in the cupcake. Fill the well with the apple topping and place the flat remaining cupcake top on top. The top should rest level to the cake. Spread on cinnamon frosting and sprinkle with crisp topping. Viola!

Cranberry Bliss Cupcakes

Make and chill the cranberry sauce filling (recipe below).
-Bake and cool a batch of burnt butter brown sugar cupcakes (recipe below).
-Make the white chocolate whipped ganache frosting and flavor it with pecans and dried cranberries (recipe below).
-To fill the cupcakes, use a small knife or round cookie cutter to cut a plug out of the center of each (going in from the top). Save the top bit of each plug. Fill each cavity with cranberry sauce filling. Cover with the top bit so the filling is not exposed.
-Top with whipped ganache and garnish with lightly toasted unsweetened coconut flakes and more dried cranberries.
Cranberry Sauce Filling- makes about 1 cup

just under 1/2 cup sugar
just under 1/2 cup water
2 t orange zest
pinch of salt
6 oz whole cranberries, fresh or frozen

-Bring sugar, water, orange zest and a pinch of salt to a boil in a medium saucepot. Reduce the heat to a simmer and add in the cranberries.
-Simmer about 10 minutes, stirring occasionally until the cranberries pop.
-Transfer to a nonreactive bowl and cool to room temperature. Refrigerate until using.
Burnt Butter Brown Sugar Cupcakes- makes 12 regular-sized cupcakes
modified from Nigella Lawson’s How to be a Domestic Goddess

1/2 cup plus 2 T unsalted butter
3/4 cup self-rising cake flour
3 T sugar
5 T brown sugar (I used dark, but light would be fine, too)
2 large eggs
1 t vanilla bean paste (can substitute vanilla extract)
1 t baking powder
pinch of salt
2-3 T milk

-Preheat the oven to 400°F/205°C and line a muffin tin with paper cups.
-To brown the butter, put it in a small saucepan on medium heat, leaving it until it turns light golden and has nutty-colored brown bits on the bottom (will only take a couple of minutes). Take the pan off the heat and pour the butter into a bowl or cup, scraping the brown bits (if you have accidentally gotten your butter too dark, strain it, leaving the dark sediment behind). Let the butter begin to solidify again, but you need it to remain soft for the cupcakes. You can do this by either leaving it at room temperature, which will take awhile, or putting it in the fridge for about 10 minutes. You want it to be the consistency of regular softened butter.
-When the butter is solid but still soft, put all the cake ingredients except the milk in a food processor and blitz to a smooth batter. As normal, add the milk down the funnel, pulsing sparingly to form a soft, dropping mixture.
-Divide among the paper cups, and cook for 15-20 minutes. FYI, this does not make much batter, and the cups will not be very full. Don’t worry, as the combination of self-rising cake flour and baking powder give it a lot of oomph in the oven. They should rise to normal cupcake size!
White Chocolate Whipped Ganache with Pecans and Cranberries- makes enough to generously frost 12 cupcakes

7.5 oz white chocolate, finely chopped
1 cup heavy cream
7 T butter, very soft
handfull toasted pecans, cooled and roughly chopped
handfull dried cranberries

-Put chopped white chocolate in a medium bowl. Bring cream to a simmer in a small saucepot. Pour hot cream over the chocolate and let stand for 5 minutes to begin to melt. Gently whisk chocolate and cream together to form a perfectly smooth ganache.
-Cover and refrigerate for about 45 minutes, until the ganache is cool and begins to firm up, but is still soft enough to whip.
-By hand with a whisk, whip until fluffy frosting consistency. Whip in the soft butter, piece by piece. If it starts to look split, chill it a couple more minutes and it should come together with a few more strokes. Don’t overbeat the frosting, however, or it may make it too firm.
-Gently fold in pecans and dried cranberries before topping the cupcakes.