Ingredients
2 c. all-purpose flour
3 tbsp. cornstarch
1 1/2 tsp. baking powder
1 tsp. kosher salt
1 c. (2 sticks) butter, softened
1 1/2 c. granulated sugar
3 large eggs
1 tsp. pure vanilla extract
3/4 c. Thai Kitchen® coconut milk
1/2 c. sweetened condensed milk
1/2 c. Thai Kitchen coconut milk
1/3 c. heavy cream
1 c. heavy cream
1/3 c. powdered sugar
Ground cinnamon, for serving
Sliced strawberries, for serving
Preparation
Step 1Make cupcakes: Preheat oven to 350°. Line two muffin tins with 16 cupcake liners. In a medium bowl, whisk flour with cornstarch, baking powder, and salt.Step 2In a large bowl, beat butter and sugar until fluffy, about 2 minutes. Beat in eggs, one at a time, then add vanilla. Add half the dry ingredients to the wet and mix until just combined. Add coconut milk, mixing until just combined, then add remaining dry ingredients and mix until just combined.Step 3Fill each muffin tin with ¼ cup batter and bake until cakes spring back on top and a toothpick inserted in center comes out clean, about 24 to 26 minutes. Let cool on a wire rack in tins. Step 4Meanwhile, make milk mixture: In a medium bowl, whisk together condensed milk, coconut milk, and cream. Using a skewer, poke holes all over the top of each cupcake. Drizzle a few spoonfuls of milk mixture over each cupcake, letting the milk soak in before adding more. Let sit 30 minutes. Step 5Make the topping: In a large bowl, beat cream and powdered sugar until firm peaks form. Dollop spoonfuls on top of each cupcake. Step 6Sprinkle cream with cinnamon and top with a strawberry slice.
Have you made these yet? Let us know how it went in the comments below!
