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Voluptuous Vanilla Bean-Coconut Cupcakes

Name: Voluptuous Vanilla Bean-Coconut Cupcakes
Prep time: 30 min
Total time: 1 h
Yield: 18
Ingredients: 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; 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

4 Ratings

1 Reviews

Voluptuous Vanilla Bean-Coconut Cupcakes

Prep 30 min
Total 60 min
Servings 18

A dessert as sinful as the name implies!

By Tablespoon Kitchens

Updated June 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.