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Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Makes 18

Refrigerated

3 Eggs, large

Canned Goods

2 13-to 14-ounce cans Coconut milk* (preferably, unsweetened organic
1 cup Reduced coconut milk

Baking & Spices

2 cups All purpose flour
2 1/4 tsp Baking powder
2 1/2 cups Powdered sugar
5/8 tsp Salt
2 Scraped from 1 split vanilla bean, Seeds
1 1/3 cups Sugar

Nuts & Seeds

1 1/2 cups Coconut, sweetened flaked lightly toasted

Dairy

1 3/4 cup Butter, unsalted
  • Chandra Babson

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  • Joleen Denman

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