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This recipe is definitely in my top five favorites. I mean, how can you go wrong with vanilla bean AND coconut in one recipe? Did I mention that those are two of my all-time favorite ingredients? I’ve made these more times than I can count, as can be seen by my tattered print-out of the recipe. Luckily, I can always print a new one if needed: http://www.epicurious.com/recipes/food/views/Vanilla-Bean-Coconut-Cupcakes-with-Coconut-Frosting-352095.
Vanilla beans: magic ingredient #1.
Incorporating the reduced coconut milk into the batter. This ingredient makes these the moistest cupcakes ever.
Vanilla bean-coconut cupcakes fresh out of the oven. Note the nice rise given by the airy batter.
Piping on the coconut frosting. Not only is there reduced coconut milk in the batter, but it is also an ingredient in the frosting. Yum!
Topped with toasted coconut to round out the coconut trifecta!
blissfullybaking 