coconut cupcakes...

I've talked before about the Scrappy Girls and how one of our group of four moved to North Carolina last year... well, she's back (even if it's only for a few weeks)!
Friday we all met for lunch and then went to Cathy's scrap loft to work on our annual "25 Days of December" project. Dinner was appetizer potluck so everyone brought something to snack on- which leads me to these coconut cupcakes (girls gotta have dessert!).
If you or someone you love is a fan of coconut cake, you've got to try them. They're SO good.
Barefoot Contessa's Coconut Cupcakes
(warning: not for lightweights, these are dense and delicious!
Bring your stretchy pants.)
3/4 pound butter, room temperature
2 cups sugar
5 extra large eggs, room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces unsweetened shredded coconut
   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 25-35 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 (recipe follows) and sprinkle with the remaining coconut.
Makes 18-20 large cupcakes

Cream Cheese Icing
1 pound cream cheese, room temperature
3/4 pound unsalted butter, room temperature
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 pounds confectioners' sugar, sifted
   In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Don't blame me if you end up eating a half dozen yourself. You've been warned.

1 comment:

Kandys said...

Terri, I want to "thank you" again for the wonderful coconut cupcakes you made for us this weekend. They were great. I know it might be a good recipe, but I truely feel they are that good only because you made them. I had a wonderful time. You are truely a great and cherished friend. Love ya...smile

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