Coconut and Raspberry Cupcakes

Custard

• 14 oz whole milk
• 2 egg yolks from large eggs
• 2 oz sugar
• 1 oz corn starch
• ½ vanilla bean seeds only
• 1 pinch salt

Cupcakes

• 2 large eggs
• 5 oz sugar
• 3 oz unsalted butter room temperature, in pieces
• 4 oz coconut milk
• 8 ½ oz cake flour
• 2 oz shredded coconut, unsweetened
• 2 tsp baking powder
• 1 pinch salt
• 12 raspberries

Frosting

• 7 oz unsalted butter room temperature, diced (1 in.)
• 12 raspberries