60ml (¼ cup) blood orange juice (approx. juice of 1 – 1½ blood oranges)
Dried rose petals
Vanilla Bean Cupcakes
Preheat oven to 180°C (160°C fan-forced) and prepare a 12-hole standard cupcake tin with paper cases.
Place milk, vanilla bean and seeds in small saucepan on low-medium heat, heating and stirring until starting to steam. When steamy, remove immediately from heat and set aside to cool and steep for 20-30 minutes. Remove vanilla bean, squeezing to extract maximum flavour.
Place butter, sugar and salt in free-standing mixer with paddle attachment and beat on medium-high speed until light and pale.
Add beaten eggs slowly while beating on medium speed, scraping the bowl between each addition to ensure ingredients are well combined, then turn up to high speed and beat until light and fluffy.
Sift flour with baking powder in a medium bowl, then add into batter on low speed in two batches, alternating with the vanilla-infused milk.
Divide batter evenly between cases, then bake in preheated oven for 20-22 minutes, until lightly golden and a skewer inserted comes out clean. The sponge should spring back when touched.
Allow cupcakes 5-10 minutes to cool slightly in the tray, then transfer to a wire rack and allow to cool completely.
Blood Orange Glaze
Combine blood orange juice and icing sugar, mixing until the glaze has a pouring consistency. It should be fluid but still quite thick. If glaze is too thin or thick, add a bit more icing sugar or blood orange juice respectively.
Drizzle cooled cupcakes with blood orange glaze, smoothing gently with a palate knife.
Sprinkle with coconut flakes or rose petals if desired.