for a few years now, this great recipe has kinda become our go-to for cupcakes. mom prefers to make them without coconut, as just a plain cupcake, which this recipe works really well for. but i love coconut- in the batter, in the icing, and piled high on top! we made some to include in ivy's birthday party dessert spread. they were perfectly delicious, and even resembled little birds' nests :) (to me, anyway.)
Barefoot Contessa's Coconut Cupcakes
w/ cream cheese frosting
for the cupcakes:
3 sticks unsalted butter, room temp
2 cups sugar
5 eggs, room temp
1 1/2 tsp vanilla
1 1/2 tsp almond
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 ounces sweetened shredded coconut
for the frosting:
1 pound cream cheese, room temp
3 sticks unsalted butter, room temp
1 tsp vanilla
1/2 tsp almond
1 1/2 pounds powdered sugar
for the cupcakes:
preheat to 325.
line a muffin tin with paper liners.
1. cream butter and sugar til fluffy, about 5 minutes.
2. add eggs, one at a time, scraping down the bowl after each addition. add vanilla and almond and mix well.
3. in a separate bowl, sift flour, baking powder, baking soda and salt.
4. 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 half of the coconut.
5. fill each liner to the top with batter, and bake for 25-35 minutes.
allow to cool in the pan for 15 minutes. remove to a rack and cool completely.
for the frosting:
cream together the cream cheese, butter, vanilla and almond. add the powdered sugar and mix until smooth.
* this recipe makes a TON. you'll have lots leftover, but it keeps well in the fridge for a long time. it's really good on brownies.
enjoy!
