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Vanilla Bean-Coconut Cupcakes With Coconut Frosting

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Epicurious
Related tags
dessert low carb vegetarian
Nutrition per serving    (USDA % daily values)
CAL
429
FAT
85%
CHOL
42%
SOD
15%

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Ingredients for 18 servings

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

1/8 teaspoon salt

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

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