Coconut Cupcakes

  • prep time60 min
  • total time 95 min
  • serves 18 - 20

Copyright 1999, The Barefoot Contessa Cookbook, All Rights Reserved.

88 Ratings
Directions for: Coconut Cupcakes

Ingredients

Cupcakes

¾ lb(s) (3 sticks) unsalted butter, room temperature

2 cups sugar

5 extra-large eggs, at room temperature

1 ½ tsp pure vanilla extract

1 ½ tsp pure almond extract

3 cups flour

1 tsp baking powder

½ tsp baking soda

½ tsp kosher salt

1 cup buttermilk

14 oz sweetened, shredded coconut

Frosting

1 lb(s) cream cheese, at room temperature

¾ lb(s) (3 sticks) unsalted butter, room temperature

1 tsp pure vanilla extract

½ tsp pure almond extract

1 ½ pounds confectioners' sugar, sifted

Directions

Cupcakes

1. Preheat the oven to 325ºF.

2. 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.

3. 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.

4. 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.

Frosting

1. 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.

2. Frost the cupcakes and sprinkle with the remaining coconut.

See more: Dessert, Bake, Eggs/Dairy


http://www.foodnetwork.ca/recipe/coconut-cupcakes/15390/

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