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photo Vanilla Bean-Coconut Cupcakes Recipe | Say Mmm

Vanilla Bean-Coconut Cupcakes

The secret to these moist cupcakes? Reduced coconut milk.
18 Servings - bonappetit.com
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Servings:18  | Calories:254 | Total Fat:7g  | Chol:34mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 7g
11 %
Sat Fat 6g
30 %
Total Carb 45g
15 %
Fiber 1g
4 %
Sugars 32g
---
Cholesterol 34mg
11 %
Sodium 169mg
7 %
Protein 4g
8 %
Calories:
32% Others combined
25% Powdered sugar
22% Sugar
19% All purpose flour
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

2 13- to 14 ounce cans unsweetened coconut milk (preferably organic)
2 cups all purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 large eggs
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1 cup reduced coconut milk (see above), room temperature
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

 Directions : View recipe directions on bonappetit.com
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