Coconut Cupcakes

 

Working my way through the original Barefoot Contessa Cookbook let me to these little lovelies last weekend. And as hard as I tried to give all of them away, Brian and I were still left with a dozen. So we decided to exercise a little self control and not eat them all in one day. Yeah, that didn't happen. They maybe lasted until Monday. Brian would eat one for breakfast, then we'd each have one in our lunch, for an afternoon snack, and then for dessert. If I haven't mentioned it before, I love, love, love Brian's sweet tooth. He is so fun to bake for, and loves all my treats. Anyway, I mention all of this as a round about way of saying that these cupcakes are a. mazing. The use of the almond extract, that I've never used in cakes before, took these babies over the top, and gave them that little something extra. And, still wanting use up the extra buttermilk I had from two cakes ago, makes the cupcakes very moist. I got about 28 or so cupcakes from one batch, using regular size muffin tin. But I only used half a batch of frosting. I actually use this frosting for my coconut cake, and knew how much it made. So I cut it in half and had plenty to top the cakes with. Also, note that she uses extra large eggs in this recipe. Ina seems to be the only one using extra large eggs in baking, but I didn't doubt her, and went ahead and got the larger ones for this recipe. Loved the cupcakes. Love Ina.

I gave these away as a thank you. How cute do they look in this box?

I wrapped these up as pre-Valentine's Day treats!

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

• Preheat oven to 325 degrees. 
• In bowl of electric mixer fitted with paddle attachment, cream butter and sugar until light and fluffy, about 5 minutes
• With 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 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 30 minutes, until the tops are brown and toothpick comes out clean. 
• Allow to cool in pan for 15 minutes. 
• Remove to a baking rack and cool completely. 
• Frost with cream cheese frosting and sprinkle (or dip) in remaining coconut. 

Cream Cheese Icing
(This is the half recipe, for more just double)
8 ounces cream cheese at room temperature
3/4 cup butter at room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
3/4 pound confectioners' sugar, sifted

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

Source: The Barefoot Contessa Cookbook