So these coconut cupcakes were the first of February's recipes, but I couldn't resist waiting to post them until today - in honor of my birthday!!
I agonized over what cake to make for my birthday, and I had several frontrunners. But alas, I have been watching what I eat in hopes of losing those last pesky 10 pregnancy pounds. So I decided these could be my birthday cake. Built in portion control. AND I can give most of them away to friends and family. So the decision was made. A tiny part of me was a little disappointed that I didn't get to make some complicated dessert, but then I tried one of these cupcakes. And they are fantastic. Seriously delicious.
When I first set out to make them, I had planned on subbing the buttermilk with some coconut milk to amp up the coconut flavor. Then, all the other Barefoot Bloggers went on and on about how much the buttermilk contributed. So I decided to go with it. I also had planned to toast the coconut that adorns the tops, but something about those pure-white cupcakes stopped me. These are absolutely perfect the way they are.
Jamie of Jamie's Green Kitchen chose this recipe - thanks for choosing a winner, Jamie!!
The Barefoot Contessa
makes 18 to 20 cupcakes
- 3/4 pound unsalted butter at room temperature
- 2 cups sugar
- 5 extra large eggs at room temperature
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded cocont
- 1 pound cream cheese
- 3/4 pound butter, at room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 pounds confectioners' sugar, sifted
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes. Reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla and almond extracts and mix until incorporated.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients. Mix until just combined, and fold in 7 ounces of the coconut.
Fill each liner almost to the top with batter. Bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
For the frosting, mix the cream cheese and butter in a stand mixer fitted with a paddle attachment. Add the vanilla and almond, and gradually add the confectioners' sugar. Mix until smooth.
Frost the cupcakes with the cream cheese icing and sprinkle the tops with the remaining coconut.