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Monday, July 16, 2012

Coconut Cupcakes

So, TheTeenager's birthday fell on a Sunday (thank goodness), so as a die-hard coconut lover, I had to make these for her.  I thought there was way too much frosting - so would probably half the amount next time, but if you are a frosting lover (ie, prefer the cake/frosting ratio to be 50/50) keep it as is. I did add a little extra confectioner's/powdered sugar to make the frosting thicker.

I'm not a baker - so I was suitably impressed with myself that I managed not to screw these up! The photo sucks - but I'll update it with the ones off my camera (instead of phone) later.

This is a recipe from Ina Garten, the recipe is from the Food Network site. It can be found here.
 
COCONUT CUPCAKES
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

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

DIRECTIONS:

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.
 

2 comments:

  1. Very impressive for someone who's "not a baker."

    ReplyDelete
  2. Hey girl, long time no see! Hope all is well with you. And I love Ina's coconut cupcake. Delish :)

    ReplyDelete

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