Raspberry Vanilla Bean Coconut Cream Cupcakes

Instructions

Raspberry Vanilla Bean Cupcakes

1. Preheat oven to 375 F degrees. Line cupcake pans with liners.
2. In the bowl of your stand mixer, cream the butter until smooth. Slowly pour in the sugar and beat together until incorporated. Add the vanilla bean seeds and beat on high for 4-5 minutes or until light and fluffy.
3. While the butter is mixing, sift together the flours, baking powder and salt together... twice!
4. Add the eggs, one at a time, to the butter and sugar and beat on medium speed after each addition until incorporated.
5. Combine the milk and vanilla extract in a measuring cup.
6. With the mixer on medium-low speed, add the flour to the creamed mixture in three parts... between each addition, add half the milk. Mix only until JUST COMBINED.
7. Toss all the raspberries in 2 Tbsp sugar. Remove 1 cup of the berries and set aside. Gently mash the remaining 4 cups of raspberries until they have broken down. Fold the whole berries back into the mash.
8. Fold the raspberries into the batter. DO NOT OVER MIX. You want the pink batter to be swirled through the white batter so you can see both colors.
9. Scoop batter into the cupcake liners at least 3/4 full. Bake for 15-16 minutes or until a toothpick comes out clean.
10. Allow to cool in pans for 3-5 minutes before removing to a wire rack to cool completely.

Coconut Cream

1. Place the coconut flakes in a medium glass bowl.
2. Split the vanilla bean pods and scrape the seeds out.
3. Place the vanilla bean seeds & pods along with the heavy cream in a medium sauce pan and whisk together.
4. Over medium high heat, bring the cream to a slow boil. Once the cream begins to bubble up the sides of the pan, pour it over the coconut flakes.
5. Allow the coconut to steep in the cream until it comes to room temperature.
6. Once cool, strain out the coconut flakes and bean pods.
7. If using immediately, you can leave it on the counter. If you're using it later, keep cool in the fridge.

Coconut Cream Buttercream

1. In the bowl of a stand mixer, cream the butter until smooth.
2. Add half the powdered sugar and mix until smooth.
3. Mix in half the cream, the vanilla and coconut extract and the salt. Beat until incorporated.
4. Add the remaining powdered sugar and beat until smooth.
5. Finally, add the rest of the heavy cream. Beat on high for 3-4 minutes or until light and fluffy.

Assembly

1. Using a large open star tip, pipe a swirl of frosting onto each cupcake.
2. Garnish each with fresh coconut flakes and a raspberry.