vanilla bean-coconut mini cupcakes with coconut frosting....

i was first introduced to coconut cake over a decade ago by my dear friend lola. this is how i learned that not all coconut cakes are the same and that there are many variations; white, yellow etc. the reduced coconut milk is the secret ingredient to keeping these bite sized goodies moist. the lovely brown speckles from the vanilla bean add a little color. 

recipe adapted from bon appetit june '09

• reduced coconut milk

• 2 -  13 to 14 ounce cans unsweetened coconut milk

• cupcakes

• 2 cups all purpose flour

• 2 1/4 tsp baking powder

• 1/2 tsp salt

• 1 1/2 sticks unsalted room temperature butter

• 1 1/3 cups sugar

• 3 large eggs

• seeds scraped from 1 split vanilla bean OR 1 1/2 tsp vanilla extract

• 1 cup reduced coconut milk (see above) room temperature

• frosting

• 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 tsp vanilla extract

• 1/8 tsp salt

• 1 1/2 cups sweetened flaked coconut lightly toasted (for garnish)

1. reduced coconut milk; bring coconut milk to a boil in large deep saucepan over medium-hight heat (coconut milk will boil high in pan). reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally , 25-30 minutes. remove from heat, cool completely. transfer to small bowl. cover; chill (coconut milk may settle as it cools. can be made ahead 2 days. keep chilled. 

2. cupcakes: position oven rack in the center of oven; preheat 350 degrees. line mini cupcake pan with paper liners. whisk flour, baking powder, and salt in medium bowl. using electric mixer, beat sugar; beat on medium-high speed until well blended, about 2 mins. add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down the sides of the bowl. beat in seeds from vanilla bean and remaining egg. add half of flour mixture; mix on low speed just until blended. scoop batter into the muffin cups so 3/4 full.

3. bake cupcakes until tops spring back when gently touched and tester inserted in center comes out clean, about 15 mins. transfer cupcakes in pans to rack; cool 10 minutes. carefully remove cupcakes from pans and cool completely on rack.

4. frosting: using electric mixer, beat butter in large bowl until smooth. add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. beat on medium-low speed until blended, scraping down the sides of the bowl, increase to medium-high heat and beat until light and fluffy. 

5. using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. sprinkle toasted coconut on top to garnish.

do ahead: can be made 1 day ahead stored in airtight containers, chill. bring to room temperature before serving.

reserve any leftover reduced coconut milk for lemon sandwich cookies.