::Brown Sugar Cupcakes::

::Ingredients::

::Cupcakes::

-3/4 cup light brown sugar, packed

- 3/4 cup dark brown sugar, packed

- 1/2 cup (4 ounces) butter, softened

- 3 large eggs

- 2 teaspoons vanilla

- 1 1/2 cups cake flour

- 1/4 teaspoon baking soda

- dash salt

- 1/2 cup buttermilk, low fat is fine

::Brown Sugar Frosting:: (optional)

- 6 tablespoons butter

- 3/4 cup light brown sugar, packed

- 3 tablespoons half-and-half or evaporated milk

- 2 cups confectioners' sugar, sifted

- 1/2 teaspoon vanilla

- hot water, as needed

::Directions::

Heat oven to 350F. Line a muffin pan with paper cupcake liners. Cream 3/4 cup light brown sugar and 3/4 cup dark brown sugar with 1/2 cup of butter until smooth. Add the eggs, one at a time, beating well after each addition. Beat in 2 teaspoons of vanilla. In a small bowl, combine the flour, baking soda, and salt. Add about 1/3 of the dry mixture to the creamed mixture along with half of the buttermilk. Beat until smooth. Beat in another 1/3 of the dry mixture and the remaining buttermilk, blending well. Beat in the remaining flour mixture, blending well.
Spoon into prepared muffin pans, filling about 2/3 full.
Bake for about 15 to 18 minutes, until a toothpick inserted in center of a cupcake comes out clean.
Frost with your favorite frosting or the brown sugar frosting, above
Makes about 20 to 24 cupcakes, depending on how much you fill the cups.

Brown sugar frosting: In a saucepan over medium heat, melt 6 tablespoons of butter with 3/4 cup of brown sugar, stirring constantly. Bring to a boil; continue cooking for 2 minutes, stirring constantly. Add the 3 tablespoons of cream or milk and bring back to the boil. Remove from heat and stir in 1/2 teaspoon of vanilla. Let cool to lukewarm. Beat confectioners' sugar into the lukewarm brown sugar mixture, adding small amounts of very hot water if frosting is too stiff.
Frost cupcakes, beating in very small amounts of hot water if the frosting becomes too stiff to spread.

::Vanilla-Coconut Cupcakes::

::Ingredients::

::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 bakers sugar
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup reduced coconut milk(2 13-to 14-ounce cans unsweetened coconut milk), room temperature

::Frosting::
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 to 1 1/2 cups bakers sugar
- 1/3 cup reduced coconut milk (2 13-to 14-ounce cans unsweetened coconut milk), room temperature
- 1 1/2 teaspoons vanilla extract
- 1/8 teaspoon salt
- 1 1/2 cups sweetened flaked coconut, (for garnish)

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 24 1/3-cup muffin cups with paper liners. Whisk flour, baking powder, and salt in medium bowl. Using stand or 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 stand or electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla extract, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.
Pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.