I absolutely adore these coconut cupcakes. After watching them on Ina Garten’s show, Barefoot Contessa, I HAD to make them. I’ve made them for my own parties and I’ve made them to bring over to my friends. Everyone absolutely loves these cupcakes! When I first saw them on Ina’s show, I couldn’t find the recipe online so I purchased her cookbook. But I’ve since found her recipe on the Food Network’s site. I love that the recipe makes so many cupcakes that you can always save a few for yourself. 😉
When I eat this Memorable Treat, I picture myself sitting at a Paris café, having a café au lait (I know the French drink this for breakfast but it’s my fantasy so I’m having it with my afternoon cupcake 🙂 .) and devouring this giant coconut cupcake in large bites. Then reality hits and one or all of my kids are nearby and I have to share my cupcake with them. The giant cupcake that I was supposed to have for myself diminishes into mere crumbs after each child takes a bite. They must have radar to sense that I’m eating something sweet and decadent.
These cupcakes are actually a great holiday treat! The creamy icing with shredded coconut reminds me of snow-capped houses. After baking them, I can’t wait for them to cool off. So I usually end up eating one without the icing. Yum!
Ingredients
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 2 cups sugar
- 5 extra-large eggs at room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 1/2 teaspoons pure almond extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- For cream cheese frosting:
- 1 pound cream cheese at room temperature
- 3/4 pound (3 sticks) unsalted butter, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1 1/2 pounds confectioners' sugar, sifted
Preparation
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes.
- With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.
- Add the vanilla and almond extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter.
- Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
- Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.
- Add the confectioners' sugar and mix until smooth.
- Frost with cream cheese frosting and sprinkle with the remaining coconut.
Notes
Note #1: I used unsweetened coconut because I find that everything else is sweet enough.
Note #2: You can divide the batter to make 24 regular size cupcakes.
Note #3: I also used less icing sugar than the recipe called for. So add enough to your taste.
Recipe courtesy of The Barefoot Contessa Cookbook, 1999 All Rights Reserved Read more at: Foodnetwork.com
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