Each month, Ryan Brockington, host of "Living Today," joins Betsy and Brian on "Morning Living" to share his latest and greatest cupcake recipe. In anticipation of the upcoming holiday, B and B (maybe we should just call them BK squared and keep it simple?) challenged Ryan to come up with the most creative and delicious 4th of July cupcake he could imagine. Here are some photos of Ryan's baking process and the recipe is below.
Coconut/Vanilla Bean Cupcakes with Strawberry Coconut Frosting
Reduced coconut milk:
2 13-to-14-ounce cans organic unsweetened coconut milk
2 cups unbleached cake flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter
1/2 cup organic apple sauce
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
1/2 cup unsalted butter
2 cups powdered sugar
1/3 cup reduced coconut milk (see above), room temperature
The seeds of 1 split vanilla bean
1 1/2 cups toasted organic flaked coconut
24 cleaned, ripe strawberries
1. For the Reduced Coconut Milk: In a large saucepan, bring unsweetened coconut milk to boil, then reduce heat to medium/low for 30 minutes. Let cool completely and transfer into a small bowl. Cover and chill for at least one hour.
2. For the Cupcakes: Preheat to 350 degrees and line or spray two 12-cupcake tins. Whisk flour, baking powder, and salt in medium bowl. Once smooth, mix in butter and sugar on medium-high speed until blended. Add vanilla seeds and eggs and occasionally scrape down sides of bowl. Add one cup of pre-prepped reduced coconut milk and mix just until blended. Once fully mixed, divide batter among muffin cups with ice cream scoop. Bake cupcakes about 20 minutes (ovens vary, test after 18 minutes). Let cool 15 minutes.
3. For the Frosting: In a standing mixer, whisk cut butter while slowly adding sugar, 1/3 cup Reduced Coconut Milk and vanilla seeds. Whisk on medium speed, stopping to scrape down sides of bowl twice, for a total of five minutes. Then increase the speed and beat until fluffy. Using a small icing spatula, frost cupcakes and sprinkle (or roll) with coconut. Garnish with strawberries.