Coconut Cupcakes Recipe

Intermediate Coconut Cupcakes

Yield: 18 to 20 cupcakes

Nutritional Analysis Per Serving (Serving Size: 1 of 19 servings)
Calories: 800
Total Fat: 52 g
Saturated Fat: 35 g
Carbohydrates: 79 g
Dietary Fiber: 4 g
Sugar: 59 g
Protein: 8 g
Cholesterol: 156 mg
Sodium: 230 mg

Total: 2 hr 5 min
Prep: 1 hr
Inactive: 30 min
Cook: 35 min

Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the Frosting

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Instructions

1. Preheat the oven to 325 degrees F.
2. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and blend well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and the buttermilk to the batter, starting and finishing with the dry mixture. Mix until just blended. Gently fold in 7 ounces of coconut.
4. Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are golden and a toothpick inserted comes out clean. Let cool in the pan for 15 minutes. Transfer to a wire rack and cool completely.
5. While the cupcakes cool, prepare the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, blend together the cream cheese, butter, and vanilla and almond extracts. Gradually add the confectioners' sugar and mix until smooth.
6. Frost the cupcakes and sprinkle with the remaining coconut.

Reprinted from The Barefoot Contessa Cookbook, Copyright 1999 by Ina Garten, Clarkson Potter/Publisher. All rights reserved.