A long overdue sweet treat…

About 4 years ago I promised to make coconut cupcakes for one of my coworkers. I’ve finally made them and I’m bringing them into work tonight. Phew!

These cupcakes require a few ingredients that you might not have in your pantry. They also require a large amount of butter for the cupcakes and the frosting… they’re definitely a treat!

I also have to say that if you love coconut, you’ll love these cupcakes, but if you hate coconut, I still think that you’ll love them! Give them a chance!


Coconut Cupcakes
, from Ina Garten

Coconut Cupcakes

Ingredients:

3/4 pound (3 sticks) 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 Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Buttermilk
14 oz. Sweetened, Shredded Coconut


Directions:

1.Preheat the oven to 325 degrees F.
2.In a large bowl, cream the butter and sugar until light and fluffy.
Sugar and butter
3. Slowly add the eggs, 1 at a time, scraping down the bowl after each addition with the mixer on low speed. (The batter will appear “seedy”)
Butter, Sugar and Eggs
4. Add the vanilla and almond extracts and mix well.
5. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. (If you don’t have a sifter, it’s ok…trust me!)
Sifter
6. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
Coconut Cupcake Batter
7. Fold in 7 ounces of coconut.
8. Line a muffin pan with paper liners. Fill each liner to the top with batter.
Uncooked Coconut Cupcakes
Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean.
*If you can find the cupcake liners that are grease-proof, that would be helpful for this batter. You can often find them in a regular grocery store.)
9. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
Cooked Coconut Cupcakes
*It’s okay if the cupcakes spread into one another. Just use a knife to separate them, once they’re cool.
While the cupcakes are cooking/cooling, make the frosting.

Ingredients:

1 pound Cream Cheese, at room temperature
3/4 pound (3 sticks) Unsalted Butter, at room temperature
1 tsp Vanilla Extract
1/2 tsp Almond Extract
1 1/2 pounds Confectioners’ Sugar (1 1/2 boxes Domino Confectioner’s Sugar)

Directions:

1. In a large bowl cream together the cream cheese, butter, and vanilla and almond extracts on low speed.
Frosting before adding sugar
2. Add the confectioners’ sugar and mix until smooth.
Cream Cheese frosting for Coconut Cupcakes
3. Frost the cupcakes and sprinkle with the remaining 7 ounces of coconut.
Frosted Coconut Cupcakes
Coconut Cupcakes, frosted with coconut

*This recipe makes A LOT of frosting. If you taste it, you’ll understand why you need so much… it’s delicious!! Generously frost the cupcakes. Don’t worry about being messy, because the coconut hides all the imperfections. I had about a cup of extra frosting, which I put in the fridge and will use for something later on this week.

*These cupcakes are also available in a box mix. They’re usually found at the Paper Store.
Coconut Cupcake Mix

ENJOY!

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One Response to A long overdue sweet treat…

  1. Sonia Santos says:

    So excited to try these this weekend! Yum :)

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