Tuesday, March 30, 2010

Easter Coconut Cupcakes

So,everyone has heard of Barefoot Contessa and her yummy coconut cupcakes, as well as see the box mix sold in retail stores. Well, I much prefer the homemade version of any baked good, so I searched the internet for her delicious recipe and found just what I was looking for! What better time to try out a coconut cake recipe than Easter time!?!?

3 sticks unsalted butter, softened
2 cups sugar
5 extra large eggs (I used 6 large eggs)
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 ounces sweetened, shredded coconut (in a bag)

Ingredients for Icing
16 ounces cream cheese, softened
3 sticks unsalted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 pounds powdered sugar (one and half boxes)

Preheat oven to 325 degrees. Cream butter and sugar in mixer until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time. Add vanilla and almond extracts and mix well.
In seperate bowl, mix together flour, baking soda, baking powder, and salt. In 3 parts, alternately add dry ingredients and buttermilk, starting and finishing with dry ingredients. Fold in 7 ounces of coconut.
Line muffin pan with liners. Fill each each to top with batter. Bake 25-30 minutes, until toothpick comes out clean and tops are golden brown. Allow to cool completely.

Meanwhile, you have plently of time to make the icing!
On low speed, cream together cream cheese, butter, vanilla and almond extracts. Add powdered sugar and mix until smooth.
After cupcakes have cooled, ice cupcakes and top with remaining shredded coconut.

For fun, you can decorate the top with anything your heart desires. Since it was Easter, I thought it would be cute to top with tiny jelly beans.


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