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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 30 |
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I stumbled onto Ina Garten's Coconut cupcakes recipe the other day and since I had also seen her make them her show Barefoot Contessa, I just had to try them!! OMG!! Decadent!! I only changed the amt of sugar. I didn't put coconut in the title on purpose because I am sure that you can substitute it. Read more .. I'm going to try this recipe with lemon zest instead of coconut... YUM!! Ingredients:
**batter |
3/4 lbs (3 sticks) unsalted butter, room temp |
2 cups sugar |
5 large eggs, room temp |
1 1/2 tsp pure vanilla extract |
1 1/2 tsp pure almond extract |
3 cups flour |
1 tsp baking powder |
1/2 tsp baking soda |
1/2 tsp kosher salt |
1 cup buttermilk |
14 oz. sweetened, shredded coconut |
**frosting |
1 lb of cream cheese, room temp |
3/4 lb (3 sticks) unsalted butter, room temp |
1 tsp pure vanilla extract |
1/2 tsp pure almond extract |
1 lb confectioners' sugar, sifted (recipe called for 1 1/2 lbs but i liked it better this way, 1 1/2 lbs would have been too sweet to me) |
Directions:
1. Preheat oven to 325 degrees F.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Mix in eggs, one at a time
4. Add vanilla and almond extracts and mix well
5. Set aside
6. In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
7. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined and then fold in 7 oz of coconut.
8. Line a muffin pan with paper liners.
9. Fill each liner to the top with batter.
10. Bake for 25 to 35 minutes (it only took 25 mins for me), until the tops are brown and a toothpick comes out clean.
11. Allow to cool in the pan for 15 minutes.
12. Remove to a baking rack and cool completely.
13. Meanwhile, making the frosting. In a large bowl cream together the cream cheese, butter, vanilla and almond extracts. Add confectioners' sugar and mix until smooth.
14. Frost the cupcakes and sprinkle the tops with remaining coconut.
15. Enjoy!
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