Thursday, February 11, 2010

Coconut Cupcakes

It's finally my turn! Each month, two different Barefoot Blogger members get to choose which recipe the group makes. I decided to choose a cupcake recipe, and with Ina Garten - this is the only one to choose! She is famous for these cupcakes mounded with coconut, and I've never made them. Mainly because I don't like coconut - at all. But, even I liked these cupcakes (I'll admit that I took most of the coconut off of the top). They were moist and the frosting was creamy and not too sweet.


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 the 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


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 the cupcakes and sprinkle with the remaining coconut.

Ina Garten, The Barefoot Contessa Cookbook


オテモヤン said...
This comment has been removed by a blog administrator.
Todd M said...

Daring choice for someone who doesn't like coconut. Looking at your website it does look like you like cupcakes though. Thanks for this pick - my son and I enjoyed them very much.

Leslie said...

Great pick! I was amazed how light and fluffy they were, and they were a huge hit with my coworkers.

kimberly said...

Really enjoyed these! Great pick!

Anonymous said...

Thanks for a great pick this month, really enjoyed them, my husband especially.

Jill Buker said...

Loved these even though I screwed them up! Great pick.

Me! said...

Great choice, thanks for picking it! Mine came out really good, of course what do you expect with that much butter :)

Future Grown-Up said...

Thanks for picking this recipe...I thought it was delightful. I love how picture perfect your cupcakes are too.

Karen said...

I'm so glad you chose this recipe, I have been wanting to make these forever, too, but always put it off.
My son, who thought he liked coconut, decided he most definitely does not. Daughter liked them without coconut on top, husband and I loved them coconut and all.