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Vanilla Bean-Coconut Cupcakes With Frosting

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Vanilla Bean-Coconut Cupcakes With Frosting

Ingredients

  • 2 13- to 14-ounce cans unsweetened coconut milk (preferably organic)
  • 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
  • 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)
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Published 2014-09-09 12:41:07 (2 years ago).

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