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Coconut Cupcakes with Vanilla Frosting

Prep: 25 MIN

Cook: 20 MIN

Wait time: 20 MIN

Total: 65 MIN

Servings: 18

 

Ingredients

Cupcakes

2 cups All Purpose Flour

2 1/4 t Baking Powder

1/2 t Salt

3/4 cup Unsalted Butter, room temp

3/4 cup Granulated Sugar

3 Large Eggs

1 Vanilla Bean, seeds scraped

1 cup Canned Coconut Milk

 

Frosting

1 cup Unsalted Butter, room temp

3 cups Confectioner's Sugar

1 1/2 t Pure Vanilla Extract

1/3 cup Canned Coconut Milk

Steps

1. Preheat oven to 350° F and line 18 muffin cups.  Whisk together the flour, baking powder, and salt.

2. In a stand mixer fitted with paddle attachment, beat the softened butter until smooth.  Add in the sugar and beat at medium-high until creamy.  Scrape down sides of the bowl.

3. Add in the eggs, one at a time, beating until well incorporated.  Scrape down sides of the bowl again.

4. Split the vanilla bean by slicing it down the length of the bean with the tip of a paring knife. Open it up to expose the seeds. Then, hold one end of the bean, firmly run the knife horizontally down the length of it to scrap up the seeds. Tap the seeds into the mixing bowl and stir to incorporate. 

5. Add in the flour mixture, one-third at a time, alternating with half of the coconut milk (I.e. flour, coconut milk, flour, coconut milk, flour). Turn mixer on low after each addition to gently blend together. Scrape down the sides of the bowl each time. Do not over mix!

6. Scoop batter evenly among the prepared muffin cups. I like to use a spring-loaded ice cream scoop which makes the job cleaner and easier to ensure even distribution. Bake for about 16-18 min or until tester inserted into the center comes out clean. Cool the cupcakes completely before frosting.

7. For the frosting, beat softened butter in the bowl of the stand mixer until smooth. Add remaining ingredients and beat on medium-high speed until light and fluffy, about 8-10 minutes. Use a pastry bag fitted with a large star or round tip to pipe the frosting onto cooled cupcakes.

8. If using, toast coconut chips on baking sheet for about 3 minutes. Keep a close eye on it as coconut chips do burn rather quickly!