National Vanilla Cupcake Day

Last updated on June 30th, 2022 at 10:09 am

Pies and cakes are a thing of the past! Cupcakes are the latest craze to hit the food world. Food Networks Cupcake Wars is a great example of this fad- an entire show devoted to the creation of unique, decorative, and tasty cupcake treats. Years ago your choices were chocolate or vanilla, but today cupcake varieties are endless. Bacon and Maple-Glazed, Lemon, Pumpkin Spice, Oreo….. The list can go on for quite some time. Yet, today is National Vanilla Cupcake Day. A day in which we pay homage to the original and perhaps most simplistic flavor. While other flavors will come and go, Vanilla Cupcakes are a time tested tradition. You’ve probably had a zillion different vanilla cupcakes in your lifetime, and yet each recipe tastes a bit different from the next. Today, on your menu add Vanilla Cupcakes to your dessert menu as a special treat for your customers. Years ago, We found this recipe in Bon Appetit Magazine and fell in love with its moist and delicious flavor. It may be a bit more complex than your average recipe, but it’s definitely worth the effort!

Vanilla Bean-Coconut CupcakesVanilla Coconut Cupcake


Reduced Coconut Milk:

  • 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
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Reduced Coconut Milk:
  1. Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes.
  2. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). (Can be made 2 days ahead. Keep chilled.)
  1. Position rack in center of your Blodgett Single Deck Gas Convection Oven. Preheat to 350°F.
  2. Line eighteen 1/3-cup muffin cups with paper liners.
  3. Whisk flour, baking powder, and salt in medium bowl. Set aside.
  4. Using an Immersion Blender, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg.
  5. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups.
  6. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
  1. 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 sides of bowl. Increase to medium-high and beat until light and fluffy.
  2. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut. DO AHEAD Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

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