Coconut Cupcakes

Made Famous By: Heather McMullin

*I got this recipe from The Barefoot Contessa. Love her!! It is the absolute best best yummiest thing EVER! One of my all time favorites!

3/4 pound (3 sticks) unsalted butter, rooom temperature
2 Cups sugar
5 extra-large eggs at room temperature
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 salt
1 cup buttermilk
14 oz sweetened, shredded coconut

For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 pounds confectoners' sugar,s ifted

Preheat the oven to 325 degrees

Cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs 1 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 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Foldin 7 oz of coconut.

Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25-35 minutes, untl 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.

Meanwhile, make the frosting. In a bowl cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.



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