She’ A Foodie: Vanilla Bean Coconut Cupcakes

It’s summer time! And while I would love to relax in the Bahamas, the closest I will be getting to acting tropical would be in devouring these delicious vanilla bean coconut cupcakes! Did I mention that the cupcakes are frosted with pineapple cream cheese frosting? It is a sweet treat for you to eat instead of being outside in the unforgiving heat.

This recipe can create 18 servings and for the actual cupcakes you will need:

• 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
• 1 1/3 cups sugar
• 3 eggs

For the frosting you will need:

• 2 tablespoons unsalted butter, softened
• 4 ounces cream cheese, room temperature
• 1 1/2 cups powdered sugar
• 1/4 cup pineapple juice
• Scraped vanilla bean from 1/2 pod (other 1/2 used for cupcakes)

To bake the cupcakes:

1. 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 bake cups; set aside. Using the tip of a small sharp knife, scrape out seeds from vanilla bean; set aside.
2. 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.
3. Add eggs, one at a time, beating well after each addition. Stir in half of the vanilla seeds; reserve other half for frosting. Alternately add flour mixture and 1 cup of the reduced coconut milk (reserve rest of coconut milk for another use) to butter mixture, beating on low speed after each addition just until combined.
4. 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 rack.

To create the frosting:

1. In a stand mixer fitted with the paddle attachment, beat together all ingredients until completely smooth.

Credit: The original recipe is posted here: http://www.recipe.com/vanilla-bean-coconut-cupcakes/