Lexical & Cupcakes

Lexical is moving along nicely---- the first front just came off the needles. Unblocked it looks more than a bit odd, especially without the finishing work done on the pocket. The second front is perking along with about 4 inches on it, good stuff starts happening at 6".

I'm still trying to find the RIGHT golden color-------- gotta be perfect, I know it must be out there. I came home with this lonely ball of yarn today and I think it is a couple of shades too the bright side. On I search.

Lastly, cupcakes. Coconut cupcakes to be honest. They were DIVINE! Blog friend Ivonne from food blog "Creampuffs in Venice" inspired me. She gets me in trouble a lot actually and these cupcakes screamed BAKE ME!!!!! The recipe follows from Bon Appétit, you know it is going to be delish. I ate 2 when they came out of the oven. One for dinner and one for dessert so it worked out just fine! Ignore the amount of butter in this recipe for your own sanity and then make them. They're that good!

Vanilla Bean-Coconut Cupcakes with Coconut Frosting

Bon Appétit | April 2009 by Abigail Johnson Dodge

Yield: Makes 18

The secret to these moist cupcakes? Reduced coconut milk.

Ingredients

Reduced coconut milk:

• 2 13-to 14-ounce cans unsweetened coconut milk* (preferably organic)

Cupcakes:

• 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
  Frosting:

• 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)

Preparation

For reduced coconut milk:
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. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

For cupcakes:
Position rack in center of oven; preheat to 350°F. Line eighteen 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, 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. 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. 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.

For frosting:
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.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using a small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.