lumicero/recipes-ing2inst huggingface dataset:
Title: Cranberry and Orange Pound Cake
Ingredients:
- 1 1/2 unsalted butter
- 2 3/4 granulated sugar
- 6 eggs
- 1 vanilla extract
- 2 1/2 orange zest
- 3 all-purpose flour
- 1 baking powder
- 1/2 salt
- 1 sour cream
- 1 1/2 cranberries
- 2 granulated sugar
- 2 all-purpose flour
- 1 half-and-half cream
- 1 unsalted butter
- 1 vanilla extract
Instructions:
1. FOR THE CAKE ~ Preheat oven to 350 degrees F, then grease & flour a 10-inch Bundt pan or fluted tube pan.
2. In a large mixer bowl, cream butter & sugar until light & fluffy, then add the eggs, one at a time, beating well after each addition.
3. Stir in the vanilla & orange zest.
4. In another bowl, whisk together the flour, baking powder & salt, then add it to the creamed mixture alternately with the sour cream.
5. Fold in the cranberries, then pour the batter into the prepared pan & bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.
6. Cool for 10 minutes before removing the cake from the pan to cool completely on a wire rack.
7. FOR THE VANILLA BUTTER SAUCE ~ In a small saucepan, combine sugar & flour, then stir in the cream until smooth.
8. Add the butter, then bring to a boil over medium heat, stirring constantly.
9. Boil & stir for 2 minutes, then remove from the heat & stir in the vanilla.
10. Serve warm over the cake.
Title: Creamy Banana Pudding
Ingredients:
- 1 sweetened condensed milk
- 1 1/2 water
- 1 instant vanilla pudding
- 1 Cool Whip
- 1 bananas
- 3 -4
Instructions:
1. In large mixing bowl, combine sweetened condensed milk and water.
2. Add pudding mix, and beat until well blended.
3. Chill for 5 minutes.
4. Fold in Cool Whip.
5. Layer vanilla wafers, bananas and pudding in 9 x 13 pan.
6. I always do 2 layers and top with vanilla wafers.
7. Chill thoroughly.
Title: Apple Brown Betty for Idiots
Ingredients:
- 2 -3 apples
- 1 butter
- 1/2 - 1 pumpkin pie spice
- 1 cinnamon
- 1 brown sugar
- 1/2 lemon juice
- 1
Instructions:
1. Cut the butter into 1/4 inch slices. Take about half and layer in a small casserole dish lined with foil. Make sure there are no holes in the foil.
2. Remove 6-10 crackers from sleeve, set aside. Give a single very firm squish to the sleeve by pushing the the ends together. Spread crushed crackers over butter slices.dish. Make it so that there are almost no spaces between the crackers.
3. Peel and cut up 2 or 3 apples into 1/4" chunks and layer over the crackers.
4. Sprinkle some lemon juice crystals over the apples. If you use lemon juice you will want to toss the apples with the lemon juice before spreading on the crackers.
5. Sprinkle the pumpkin pie spice and cinnamon straight from the jar over the apples. No need to measure, just try to do it somewhat evenly.
6. Sprinkle the brown sugar over the apples. Doesnt have to be perfect break up any huge chunks of sugar.
7. Layer butter slices over the brown sugar. Use the most butter you can handle. Slicing it into 1/8 or so slices you can make a nice single layer over every inch. Otherwise just make sure it's spaced even as possible.
8. Take those whole crackers you saved and now create a "crust" by layering them over the whole thing. Push each one gently down a bit. If you have a little extra brown sugar sprinkle it lightly over the crackers. The crackers don't need to touch each other just lay whatever you saved.
9. Cover lightly with foil and bake at 350 for 30-40 minutes at 350 degrees. At 30 minutes check the crackers to see if they have become very light golden and the apple cooked through. If needed leave them in oven uncovered until the crackers are very light golden. If you have used lots of butter they will also have a clearness to them that reminds you of phyllo dough.
10. Let cool for 5 mins then try a hot serving. Refrigerate left overs IN the foil. The bottom becomes an incredibly cara melized crunchy solid mass that is pure heaven. The foil is needed because this candied layer has to be peeled off the foil. The crackers will remain crunchy, even cold.
Title: Lemon Butter Bars
Ingredients:
- 1 1/3 flour
- 1/4 sugar
- 1/2 butter
- 3/4 sugar
- 2 eggs
- 2 flour
- 1/4 baking powder
- 3 lemons, juice and zest of
- 2 powdered sugar
Instructions:
1. Heat oven to 350°F.
2. In a small mixer bowl combine all crust ingredients.
3. Beat indgredients at low speed scraping the bowl often, until mixture is crumbly (2 to 3 minutes).
4. Press crust to the bottom of an 8" square greesed baking pan.
5. Bake for 10 to 15 minutes, or until the edges are lightly browned.
6. Meanwhile, in a small mixer bowl, combine all filling ingredients.
7. Beat at low speed, scraping the bowl often, until all ingredients are well mixed.
8. Pour the filling over the hot crust.
9. Continue baking for 18 to 25 minutes or until the filling is set.
10. Sprinkle with powdered sugar.
11. Cool, cut, and enjoy!
Title: Patricia's Oatmeal Cake
Ingredients:
- 1 quick oats
- 1 1/4 hot water
- 1/2 butter
- 1 light brown sugar
- 1 granulated sugar
- 2 eggs
- 1/2 vanilla
- 1 1/2 all-purpose flour
- 1 baking soda
- 1 salt
- 1 cinnamon
- 1 granulated sugar
- 1/4 butter
- 6 evaporated milk
- 1/4 coconut
- 1/4
Instructions:
1. Pour hot water over oats, butter and sugars. Cool.
2. Add eggs and vanilla.
3. Sift dry ingredients together and add. Mix well.
4. Bake at 350 for 35-40 minutes in a tube or bundt pan. May also be baked in a 9x13 cake pan but frosting recipe should be doubled.
5. Frosting:
6. Stir and cook sugar, butter, and milk over medium heat to very soft ball stage. Cool.
7. Beat for several minutes until frosting consistancy is achieved. Add nuts and coconut.
Title: Carrot Cupcakes
Ingredients:
- 1 1/4 flour
- 3/4 baking soda
- 1/4 salt
- 1/2 cinnamon
- 1 pumpkin pie spice
- 1/4 canola oil
- 1/2 sugar
- 1 egg
- 1/2 unsweetened applesauce
- 1/4 water
- 1 carrot
- 1/2 raisins
- 1/4 cream cheese
- 1/4 confectioners' sugar
- 1/4 vanilla
- 1/2 milk
Instructions:
1. Preheat oven to 350°F.
2. In bowl mix flour, baking soda, salt, cinnamon and pumpkin pie spice.
3. In another bowl beat oil and sugar for 1 minute. add egg and apple sauce and beat for another 30 seconds on low.
4. Add flour mixture to wet mixture and beat until moist.
5. Stir in carrots and raisins (if using).
6. Spoon into greased muffin cups or use foil or paper liners.
7. Frosting - beat all ingredients together and spread on cooled cupcakes.
Title: Cherry Almond Meringues
Ingredients:
- 4 cream of tartar
- 1/4 salt
- 1/4 sugar
- 1/4 dried cherries
- 1
- 1/3
- 1/4
Instructions:
1. Preheat oven to 225 degrees.
2. Line baking sheets with parchment paper.
3. Chop the dried cherries and almonds into small bits.
4. Using an electric mixer beat egg whites, cream of tartar, almond extract and salt until the eggs form soft peaks. While continuing to beat, add sugar one tablespoon at a time. Continue to beat for an additional two or three minutes until sugar granules have dissolved and the eggs form stiff peaks. I found the batter to be quite sticky at this point.
5. Gently fold in the cherries and almonds into the egg mixture. Make sure you have a nice even distribution.
6. To make the meringues, you can drop the batter in rounded tablespoons onto the parchment about one inch apart. Alternately, place the batter into a large resealable bag and snip off about 3/8 inch of one tip. Pipe small mounds about the size of a medium walnut.
7. Place baking sheets into the oven and bake one hour. Rotate the cookie sheets turning front to back. If one sheet is above the other in your oven (not side-to-side) then flip the sheets as well. Continue baking until the meringues are dry, about an additional hour.
8. Remove the baking sheets from the oven and allow the meringues to completely cool before removing them from the parchment.
9. Store in an air tight container for up to one week.
Title: Southern Yam Dessert Squares
Ingredients:
- 2 quick-cooking oats
- 1 1/2 all-purpose flour
- 1/2 baking soda
- 1/2 salt
- 1 unsalted butter
- 1 brown sugar
- 1 vanilla extract
- 2 sweet potatoes
- 1 sweetened condensed milk
- 2 eggs
- 1 1/2 ground cinnamon
- 1/2 ground ginger
- 1/4 ground nutmeg
- 1/8 salt
- 1/2
Instructions:
1. Combine oats, flour, baking soda, and salt; set aside. In a large bowl, beat butter sugar and vanilla until fluffy. Add dry ingredients. Mix until crumbly.
2. Reserve 1 cup crumb mix, press remainder firmly on bottom of 13x9-inch baking dish. Bake in preheated 350F oven for 20 minutes.
3. In another bowl, beat remaining ingredients (except nuts) together at medium speed. Pour over prepared crust.
4. Combine nuts with reserved crumb mixture; crumble evenly over top.
5. Bake 25-30 minutes or until golden brown and center is somewhat firm, Cool in pan, then chill (squares will form up after chilling,).
6. Serve warm or chilled. Store leftovers covered in refrigerator.
Title: Kourambiethes
Ingredients:
- 1 sweet butter
- 7 confectioners' sugar
- 5 flour
- 1/2 vanilla flavoring
- 1
Instructions:
1. Cream butter, add sugar and beaat until mixture is frothy and creany. Add 1/2 cup chopped, balnched almonds. Add sifted flour, not too much, just to make dough soft. This will be approx 4-5 cups. Shape as desired. I make small walnut sized shapes. Place whole clove in center to bake (remove after baking). Bake on ungreased pans in 300 degree oven for about 20 minutes. Place on cooling rack and dust with confectioners sugar right away.
2. I often add a bit of cinn or cloves to the dough to give a slight flavor.
Title: Apple-Cranberry Crumb Tart
Ingredients:
- 8 unsalted butter
- 1/4 granulated sugar
- 1 cake flour
- 1 2/3 tart apples
- 1 1/2 fresh cranberries
- 1 all-purpose flour
- 2 all-purpose flour
- 2 granulated sugar
- 2/3 cinnamon
- 1/2 rolled oats
- 1 all-purpose flour
- 3/4 light brown sugar
- 2/3 unsalted butter
- 6
Instructions:
1. Make the dough: In a large bowl, using an electric mixer, cream the butter and sugar on medium speed until light and fluffy. Beat in the egg yolk until incorporated. On low speed, mix in the flour until the dough just comes together. Turn out on a lightly floured surface and knead 3 or 4 times to form a smooth ball. Pat the dough into a 6-inch disk. Press the dough evenly into the bottom and up the sides of an 11-inch by 1-inch fluted tart pan with a removable bottom. Prick all over with a fork. Refrigerate for 1 hour.
2. Preheat the oven to 375 degrees. Place the tart shell on a baking sheet and bake for 10-15 minutes, until just starting to color. Set aside.
3. Make the filling: Peel, quarter and core the apples; slice lengthwise 1/4 inch thick. In a bowl, toss the apples and cranberries with the flour. Sir in the sugar and cinnamon. Mound the filling in the tart shell.
4. Make the topping: In a medium bowl, combine the oats, flour and brown sugar. Pour in the butter and crumble the mixture with your fingers. Pile it on the fruit to cover completely.
5. Bake the tart for about 40 minutes, or until the topping is golden, the filling is bubbling and the apples are tender when pierced. (Cover loosely with foil if the top gets too brown too soon). Transfer to a rack to cool. Prep time includes refrigeration time for crust.
Title: Almond Cake
Ingredients:
- 1/3 margarine
- 3 brown sugar
- 2 eggs
- 1 1/2 flour
- 1 baking powder
- 4 milk
- 2 honey
- 1/2 honey
- 2/3 lemon juice
- 2
Instructions:
1. Beat margarine, sugar, eggs, flour, baking powder, milk and honey together.
2. Spoon into a 7-inch pan and sprinkle with almonds.
3. Bake at 350 degrees for 50 minutes until risen.
4. FOr syrup, combine honey with lemon juice and spoon over warm cake.
5. Let cool for 2 hours befor slicing.
Title: Carrot Cake
Ingredients:
- 2 all-purpose flour
- 1 1/2 baking powder
- 1 baking soda
- 1 salt
- 2 1/2 ground cinnamon
- 1/2 nutmeg
- 4 eggs
- 1 canola oil
- 1 Splenda sugar substitute
- 2 3/4 carrots
- 8 crushed pineapple
- 1 flaked coconut
- 1/2 - 3/4 walnuts
- 1 1/2 low-fat cream cheese
- 1 1/2 fat free cream cheese
- 16 butter
- 2 Splenda sugar substitute
- 2 vanilla
- milk
Instructions:
1. PREHEAT oven to 325 degrees F.
2. Spray 2 - 8" round pans with cooking spray and dust bottom and sides with flour.
3. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg in a bowl. Set aside. Beat eggs, canola oil and splenda with a mixer until batter is smooth. Add flour mixture beating at low speed until blended. Fold in carrots, pineapple, walnuts and coconut.
4. Pour batter into prepared cake pans. BAKE for 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely.
5. Sugar Free Cream Cheese Icing:
6. Blend cream cheese and butter, add splenda and vanilla. Thin frosting with milk if desired.
Title: Spiced Baked Rhubarb
Ingredients:
- 4 rhubarb
- 1 brown sugar
- 1 cinnamon stick
- 4 cloves
Instructions:
1. Place rhubarb into a two quart baking dish.
2. Sprinkle with sugar and add spices.
3. Bake at 400 for 25 minutes, until tender, not mushy.
Title: Vanilla American Buttercream
Ingredients:
- 1 unsalted butter
- 8 powdered sugar
- 3/4 water
- 1/4 milk
- 1 sea salt
- 1/2 pure vanilla extract
Instructions:
1. In a stand up mixer fixed with paddle attachment, cream butter until smooth.
2. Turn off mixer and add 2 cups powdered sugar, milk, and vanilla. Keep adding the powdered sugar in increments on a low, then medium speed until there is no more left. Stop and scrape bottom of bowl in between mixing. Set mixer on high speed and mix until smooth and fluffy.
Title: Mini Pumpkin Tarts With Gingered White Chocolate Cream
Ingredients:
- 12 white chocolate
- 2 fresh ginger
- 1 flour
- 1 pine nuts
- 1/4 brown sugar
- 2 shortening
- 4 butter
- 1 1/2 salt
- 3 egg
- 1/4 brown sugar
- 1 evaporated milk
- 1 ground ginger
- 1/3 salt
- 1 candied ginger
- 1 1/2
- 1/4
Instructions:
1. Heat the whipping cream until scalding (do not boil), then add grated white chocolate and stir until the chocolate is melted.
2. Add slice of ginger and refrigerate for at least 3 hours.
3. Preheat over to 350 degrees.
4. Make the crust: put flour, brown sugar& pine nuts in a food processor and pulse until nuts are ground into a powder.
5. Add shortening and butter, pulse until mixture resembles a coarse meal.
6. Add the ice water, a tablespoon at a time, until mixture begins to pull away from the sides of the food processor and form a ball.
7. If you have a tart shaper, roll the dough into balls the size of a large marble, place one in each mini-muffin cup, and press with tart shaper to form crust.
8. If you don't have a tart shaper, roll the dough out to about 1/4" thick and cut with a circular cookie cutter, then press the circles of dough into the tart pan.
9. Mix the egg, pumpkin, brown sugar, evaporated milk, ginger& salt.
10. Stir until combined.
11. Fill the tart crusts with the pumpkin mixture.
12. Bake at 350 for 20 minutes, or until pumpkin mixture is firm and crusts are a golden brown.
13. Let cool in the pan for 15-20 minutes, then remove tarts and place them on a wire rack to finish cooling.
14. Remove the slice of ginger from the whipped cream, whip cream until soft peaks form.
15. Place a dollop of cream on each tart, and top with a tiny bit of minced candied ginger.
Title: Moist and Rich Carrot Cake
Ingredients:
- 2 sugar substitute
- 1 unsweetened applesauce
- 4 vanilla
- 2 flour
- 2 1/4 baking soda
- 2 cinnamon
- 2 nutmeg
- 1 salt
- 1/2 carrots
- 3 raisins
- 1 walnuts
- 1 crushed pineapple
- 20 light cream cheese
- 6 sugar substitute
- 1/2 Cool Whip Lite
- 4 vanilla
- 1/2
Instructions:
1. Preheat over to 375.
2. Coat a 9x13" baking pan with cooking spray.
3. In a mixing bowl, beat Splenda, Lighter Bake (or applesauce), egg whites, and vanilla. In another bowl, combie flour, baking soda, cinnamon, nutmeg and salt. Add to Lighter Bake mixture. Blend well.
4. Stir in carrots, raisins and nuts.
5. Spread batter into pan and bake for 25-35 minutes or until wooden puck comes out clean.
6. Cool on rack.
7. Spread evenly with frosting after cooled. For frosting, whip all ingredients together and spread on cooled cake. For garnish, toast some sugar free coconut and sprinkle on top of cake along with some grated carrots.
Title: Butter Crunch Squares
Ingredients:
- 40 -50 butter
- 1 light brown sugar
- 1 vanilla extract
- 1 1/2 chocolate chips
- 1 1/4 pecans
- 1
Instructions:
1. Grease a 12 by 17 inch cookie sheet with sides with crisco.
2. Place saltines,face side up on cookie sheet,making them fit snugly,without overlapping.
3. Preheat oven to 375 degrees.
4. In a small saucepan,combine butter,and brown sugar.
5. Once melted, simmer 3 minutes,stirring occasionally.
6. Remove from heat,stir in vanilla and pour over saltines,spreading evenly.
7. Bake 5 minutes.
8. Remove from oven,fix crackers and press down slightly.
9. Pour chips over top,and once they are melted,spread chocolate evenly and sprinkle with nuts.
10. Then, with a sharp knife,score surface into saltine-sized squares.
11. Refrigerate for 20 minutes.
12. Once cooled, cut into squares.
13. Makes 40 to 50 cookies.
Title: Fruit Pizza #2
Ingredients:
- 3/4 brown sugar
- 1/2 margarine
- 1 egg
- 1 vanilla
- 1 lemon juice
- 1 baking powder
- 1 1/4 flour
- 8 Cool Whip
- 8 cream cheese
- 1/2 powdered sugar
- 3/4 water
- 2 1/2 cornstarch
- 3/4 sugar
Instructions:
1. to prepare FIRST LAYER:.
2. mix and spread on a pizza pan -- bake at 300*-325* for 20 minutes.
3. to prepare the SECOND LAYER.
4. comine all ingredients in a medium mixing bowl and mix well.till smooth.
5. spread onto cooled cookie crust.
6. THIRD LAYER:.
7. assorted fresh or canned fruit.I drain canned fruit well and reserve the juice to which I will add enough water to make 1 cup of liquid and that I will thicken for the top layer -- to drizzle over the fruit layer.
8. FOURTH LAYER:.
9. Heat and bring to a boil -- stir till smooth.
10. drizzle over fruit.***** the 3/4 cup of water might not be accurate -- IF I USE MORE CANNED FRUIT AND THEREFORE HAVE MORE JUICE.THEN I ONLY ADD ENOUGH WATER TO MAKE 1 CUP LIQUID.
Title: Moon Rocks
Ingredients:
- 250 white chocolate chips
- 4 mini marshmallows
- 200
- 2
Instructions:
1. Microwave* the chocolate on high for 2 minutes stirring every 30 seconds until almost fully melted.
2. Stir until chocolate is smooth and fully melted. Allow to cool slightly.
3. Mix together the Kellogg's® Coco Pops®, chocolate melts and marshmallows and add the melted chocolate. Be sure the chocolate is not too hot as it will melt the marshmallows.
4. Put a little vegetable or olive oil on your fingers and roll the mixture into teaspoon sized balls and place onto a tray lined with greaseproof paper or in paper patty cups.
5. Refrigerate until required.
6. * 900-watt microwave used. Timings may vary.
Title: Layered Toffee Cake
Ingredients:
- 2 vanilla extract
- 1/2
- 16
- 12 5/8
Instructions:
1. In a mixing bowl, beat cream just until it begins to thicken. Gradually add the ice cream topping and vanilla; beating until soft peaks form. Cut cake horizontally into 3 layers.
2. Place the bottom layer on a serving plate; spread with 1 cups cream mixture and sprinkle with 1/2 cup candy bar. Repeat. Place layer on top of cake; frost top and sides with remaining cream mixture and sprinkle with remaining candy bar.
3. Store in fridge till ready to serve and also store leftovers in fridge.
Title: The Best Soft Chocolate Chip Cookies
Ingredients:
- 8 salted butter
- 1/2 white sugar
- 1/4 light brown sugar
- 1 vanilla
- 1 egg
- 1 1/2 flour
- 1/2 baking soda
- 1/4 salt
- 3/4 chocolate chips
Instructions:
1. Preheat oven to 350. Microwave the butter for about 40 seconds to just barely melt it. It shouldn't be hot but it should be almost entirely in liquid form.
2. Using a mixer, beat the butter with the sugars until creamy. Add the vanilla and the egg and beat on low speed until just incorporated (10 to 15 seconds or so).
3. Add the flour, baking soda, and salt. Mix until crumbles form.
4. Use your hands to press the crumbles together into a dough. It should form one large ball that is easy to handle. Add the chocolate chips and incorporate with your hands.
5. Roll the dough into 12 large balls or 9 balls for huge cookies (I made my cookies smaller--around 24 balls) and place on a cookie sheet.
6. Bake for 9 to 11 minutes (I did 9 minutes which was perfect). Even if the cookies look like they aren't done yet take them out to cool.
7. Let them cool on the pan for 30 minutes or so (well, okay--eat 4 or 5 but let the rest cool). They will sink down and turn into these buttery, dense, soft cookies that are the best in the land. They will stay soft for many days in an airtight container or freeze them.
Title: Pina Colada Cake
Ingredients:
- 1 light rum
- 2/3 eggs
- 3 butter
- 1/2 cream of coconut
- 1 light rum
- 1/3 crushed pineapple
- 1
Instructions:
1. Preheat oven to 350 degrees. Grease and flour a 9x13-inch baking pan. Mix all the cake ingredients; beat with an electric mixer for 5 minutes. Pour into prepared pan and bake for 35 minutes.
2. While cake is still warm; poke holes in top with a large fork. Mix the cream of coconut and rum (the sauce ingredients); pour over the the warm cake. Cool in pan.
3. Fold the shredded coconut and crushed pineapple into the whipped topping (the frosting ingredients). Frost the cake. Place in refrigerator and chill 2 to 3 hours before serving. Cake keeps well for a week in the refrigerator.
Title: Vanilla Bean-Coconut Cupcakes With Coconut Frosting
Ingredients:
- 2 unsweetened coconut milk
- 2 all-purpose flour
- 2 1/4 baking powder
- 1/2 salt
- 3/4 unsalted butter
- 1 1/3 sugar
- 3 eggs
- 2 vanilla beans
- 1 unsalted butter
- 1/8 salt
- 2 1/2 powdered sugar
- 1 1/2 flaked coconut
Instructions:
1. Bring coconut milk to boil in a large deep sauce pan over medium high heat. (The coconut will boil up high in the pan). Reduce heat to medium low, boil until reduced to 1 1/2 cups, stirring occasionally. This may take 30 -45 minutes. Remove from heat, cool completely. Transfer to a small bowl. Cover and chill.
2. For Cupcakes:
3. Position rack in center of oven, preheat to 350f. Line 18 1/3 cup muffin cups with paper liners.
4. Whisk flour, baking powder, and salt in medium bowl.
5. Using electric mixed, beat 3/4 cups butter in large bowl until smooth.
6. Add 1 1/3 cups sugar, beat on medium-high speed until well blended, about 2 minutes.
7. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl.
8. Beat in seeds from 1 vanilla bean ( or use 1 1/2 teaspoon vanilla extract) and remaining egg.
9. Add half of flour mixture, mix on low speed until just blended.
10. Add 1 cup of the reduced coconut milk, mix until just blended.
11. Add remaining flour mixture, mix on low speed until just blended.
12. Divide batter among muffin cups.
13. Bake until tops spring back when touched gently and tester comes out clean, about 20 minutes.
14. Transfer to rack, cool 10 minutes.
15. Carefully remove cupcakes from pans and cool completely.
16. For Frosting:
17. Using electric mixer, beat 1 cup butter until smooth. Adds powdered sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean (or 1 1/2 teaspoons vanilla extract) and salt.
18. Beat on medium low speed until blended, scraping down sides of bowl.
19. Increase to medium high and beat until light and fluffy.
20. Frost cupcakes when they are completely cooled. Sprinkle the toasted coconut flakes on top.