Tuesday, December 14, 2010


The next tasty recipe after the Outrageous Brownies in Ina Garten's  The Barefoot Contessa Cookbook is Coconut Cupcakes, and I couldn't resist putting it on here. I haven't had any coconut in a while, so these look irresistible.
Ina says: "When someone stops me on the street and says, 'You know what I love in your store?' I know the answer is probably going to to be these cupcakes. People are devoted to them. I'm not sure if it's the cupcake or the icing, but the combination is positively heavenly."

Makes 18 to 20 large cupcakes

3/4 pound unsalted butter at room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 1/2 pure almond extract
3 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1 cup buttermilk
14 ounces sweetened, shredded coconut
Cream Cheese Icing (recipe follows)

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 cup 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. Frost with cream cheese icing and sprinkle with the remaining coconut.

For 18 to 20 large cupcakes

1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachments, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

This is a good choice for dessert anytime, but it is especially nice when the white coconut reminds you of the holiday season and snow!


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