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1
Bring coconut milk to boil in a large deep sauce pan over medium high heat.
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2
(The coconut will boil up high in the pan).
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3
Reduce heat to medium low, boil until reduced to 1 1/2 cups, stirring occasionally.
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4
This may take 30 -45 minutes.
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5
Remove from heat, cool completely.
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6
Transfer to a small bowl.
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7
Cover and chill.
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8
For Cupcakes:.
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9
Position rack in center of oven, preheat to 350f.
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10
Line 18 1/3 cup muffin cups with paper liners.
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11
Whisk flour, baking powder, and salt in medium bowl.
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12
Using electric mixed, beat 3/4 cups butter in large bowl until smooth.
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13
Add 1 1/3 cups sugar, beat on medium-high speed until well blended, about 2 minutes.
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14
Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl.
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15
Beat in seeds from 1 vanilla bean ( or use 1 1/2 teaspoon vanilla extract) and remaining egg.
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16
Add half of flour mixture, mix on low speed until just blended.
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17
Add 1 cup of the reduced coconut milk, mix until just blended.
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18
Add remaining flour mixture, mix on low speed until just blended.
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19
Divide batter among muffin cups.
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20
Bake until tops spring back when touched gently and tester comes out clean, about 20 minutes.
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21
Transfer to rack, cool 10 minutes.
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22
Carefully remove cupcakes from pans and cool completely.
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23
For Frosting:.
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24
Using electric mixer, beat 1 cup butter until smooth.
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25
Adds powdered sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean (or 1 1/2 teaspoons vanilla extract) and salt.
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26
Beat on medium low speed until blended, scraping down sides of bowl.
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27
Increase to medium high and beat until light and fluffy.
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28
Frost cupcakes when they are completely cooled.
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29
Sprinkle the toasted coconut flakes on top.
