Coconut Cupcakes -- Best Recipes

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Date Posted: 06/24/05 2:27:25pm
Author: CB
Subject: Coconut Cupcakes

Coconut Cupcakes

This super recipe comes from Ina Garten's "The Barefoot Contessa" cookbook, Garten notes that these cupcakes have been customer favorites for more than 20 years.
coconut cupcakes
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing (recipe follows)

Line 16 muffin cups
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 28 min or until toothpick comes out clean. COOL
Cream Cheese Icing

Do not consider skipping the sifting of the powdered sugar or you will have unattractive white lumps in your icing.

2 3-ounce packages cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
2 1/2 cups sifted powdered sugar
Remaining coconut

In a mixing bowl, beat together the cream cheese, butter, vanilla extract and almond extract until light and fluffy. Gradually beat in 1 1/2 cups of the powdered sugar, beating well. Gradually beat in as much of the remaining sugar as needed to reach a comfortable spreading consistency.

Spread each cooled cupcake with the cream cheese icing and then top with the remaining coconut. An easy way to do this is to turn each iced cupcake upside-down and press gently into the coconut to make it adhere.

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