Family Chefmate: Vanilla Bean-Coconut Cupcakes With Coconut Frosting

Dessert and dinner for 8 kids and 6 adults? I decided to try this recipe for vanilla bean-coconut cupcakes because what kid does not like cupcakes? The cupcakes were a big hit with the parents and the kids alike. I found this recipe in Bon Appetit's April, 2009 magazine. I made the cupcakes and frosting up the day before but waited to assemble them the day of the party. This is a nice trick because you can do your baking the day before the party. This trick also allowed me to include my kids in the cupcakes since they were able to help frost and sprinkle the cupcakes with toasted coconut the day of the party.

Vanilla Bean-Coconut Cupcakes With Coconut Frosting:
Pre-Heat Oven: 350 degrees
Makes: 18 cupcakes

2 13-14 ounce cans unsweetened coconut milk

Cupcake Batter:
2 cups cake flour or whole wheat pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup butter (1 1/2 sticks), room temperature
1 1/3 cup organic cane sugar
3 large eggs
1 vanilla bean split and seeds scraped or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk, room temperature (see above)

Place the two cans of coconut milk in a saucepan and cook on medium high heat until it comes to a boil. Reduce the heat and allow the coconut to boil on low until it reduces to
1 1/2 cups about 25-30 minutes. Remove from the heat and allow the coconut milk to cool in a small bowl. Refrigerate the coconut milk. This can be made up to two days in advance.

In a mixer with a paddle attachment, cream together the butter and sugar on high for 2 minutes. Add the eggs one at a time beating well between each addition. Add vanilla bean or extract, coconut milk, salt, baking powder and flour to the creamed sugar and butter. Mix until incorporated. Grease cupcake pans or cupcake containers and fill the cupcake pans 3/4 of the way. Bake at 350 degrees for around 18 minutes or until brown on top and a toothpick comes out clean. Allow the cupcakes to cool on a wire rack.

Filling The Cupcake Pans 3/4 Of The Way

Cooling Vanilla Bean-Coconut Cupcakes

Frosting:
1 cup (2 sticks) butter, room temperature
2 1/2 cups powder sugar
1/3 cup reduced coconut milk, room temperature (see above)
1 1 /2 teaspoons vanilla extract or 1 vanilla bean split and seeds scraped
1/8 teaspoon salt
1 1/2 cups toasted coconut (for garnish)

In a 300 degree oven, toast coconut on a cookie sheet for 10-15 minutes or until golden brown. Allow the coconut to cool on a wire rack.

In a mixer with the whip attachment, beat the butter, sugar, coconut milk, vanilla bean or extract and salt together until light and fluffy about 5 minutes. Frost the cooled cupcakes with the frosting and sprinkle with toasted coconut on top.

Toasted Coconut