Are you looking to continue your New Year's resolution of eating healthy and staying away from sweets and fats? Move along, then! This recipe is not for you. These coconut & vanilla bean cupcakes are truly an indulgent, special occasion treat. It just so happens our little guy is turning 6 years old today, so we made him these special cupcakes in honor of this milestone.

Cupcake Ingredients:

2 cups all purpose flour
I 1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup coconut oil
1/4 cup unsalted butter
1 1/3 cups granulated sugar
Seeds scraped from 1 vanilla bean or 1 teaspoon paste)
1/4 teaspoon pure coconut extract (optional)
3 eggs
1 cup cooled coconut milk reduction*

*Coconut milk reduction:

Pour the contents of two (12 ounce cans) of organic coconut milk into a deep saucepan and bring to a low boil while whisking. The solids will melt and milk may bubble up the sides a bit. Cook for about 30 minutes until about 1 1/2 cups remain. Do not let it burn, whisk occasionally. Cool by either transferring to a glass bowl and covering, refrigerating for about an hour or overnight. You may also use a cold water bath to bring down the temperature faster. Milk reduction can be made up to 2 days in advance.

Cupcake Directions:

Preheat the oven to 350°F. In a medium bowl, whisk together first three ingredients and set aside.
In the bowl of an electric mixer beat the butter until pale and softened, about one minute, then add the coconut oil and beat together another minute.
Slowly add the sugar while mixing on low. Cream together for another minute, pausing to scrape down the sides once.
Add two eggs, one at a time, mixing after each one. Then add the vanilla seeds or paste, coconut extract and final egg.
Slowly add the dry ingredients in two separate additions, alternating with rhe one cup of reduced coconut milk, only until just incorporated.
Scoop with a large ice cream disher into approximately 18 paper lined muffin wells. Bake for 25-35 minutes, checking early, when top of cake is dry to the touch and springs back a bit when you touch it, or if a toothpick comes out clean.

Frosting Ingredients:

1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups powdered sugar
3 Tablespoons coconut oil, melted & cooled
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

Frosting Directions:

Using electric mixer, beat butter in large bowl until smooth. Add sugar, coconut oil, 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.
Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with toasted coconut as a garnish, if preferred. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.