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Voluptuous Vanilla Bean-Coconut Cupcakes

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Voluptuous Vanilla Bean-Coconut Cupcakes
  • Prep 30 min
  • Total 60 min
  • Servings 18
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A dessert as sinful as the name implies!
by: Tablespoon Kitchens
Updated Jun 14, 2015

Ingredients

Ingredients for Batter:

  • 1 (14-ounce) can unsweetened coconut milk
  • 1 vanilla bean, split lengthwise
  • 1-3/4 cups all-purpose flour
  • 1/4 cup ground macadamia nuts
  • 2-1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup butter, softened
  • 3 eggs
  • 1 cup flaked coconut, lightly toasted

Ingredients for Vanilla-Coconut Frosting:

  • 1 cup butter, softened
  • 1/3 cup of reserved reduced coconut milk
  • Remaining vanilla seeds
  • 1/8 teaspoon salt
  • 2-1/2 cups powdered sugar

Steps

  • 1
    Directions for Batter:
  • 2
    In a medium saucepan bring coconut milk just to boiling; reduce heat. Simmer, uncovered, for 20 to 30 minutes or until milk is reduced to 1-1/3 cups; cool. Meanwhile, preheat oven to 375°F. Line eighteen 2-1/2-inch muffin cups with paper liners; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean, set aside.
  • 3
    In a small bowl stir together flour, ground nuts, baking powder, and salt; set aside. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar. Beat on medium to high speed for 1 minute, scraping side of bowl occasionally.
  • 4
    Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seed; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for frosting) to butter mixture, beating on low speed after each addition just until combined.
  • 5
    Spoon batter into prepared muffin cups, filling each about three-fourths full. Bake for 18 to 20 minutes or until tops spring back when lightly touched. Cool in muffin cups on wire racks for 5 minutes. Remove from muffin cups. Cool completely on racks.
  • 6
    Pipe or spread Vanilla-Coconut Frosting on tops of cupcakes. Sprinkle with toasted coconut.
  • 7
    Directions for Vanilla-Coconut Frosting:
  • 8
    In a large bowl beat 1 cup softened butter with an electric mixer on medium to high speed or 30 seconds. Beat in the remaining 1/3 cup reduced coconut milk, the remaining vanilla seeds, and 1/8 teaspoon salt. Gradually add 2-1/2 cups powdered sugar, beating until fluffy.

Nutrition Information

No nutrition information available for this recipe
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