Yummy Coconut Cupcakes

About a year ago I had a “to-do” list of things about a mile long.  (A lot of you might be thinking, “That’s me everyday, Steph.”)  My list included things like buy a dress, pick out flowers, cake or cupcakes…you get the picture.  I was planning a wedding–my wedding & was getting overwhelmed with all of the necessary choices that I had to make in order for a wedding to run “properly”.  Thankfully, none of these things were life-altering & the only truly important thing that mattered was that I was going to marry my bff.

Anyway, one thing that I did put quite a bit of thought into was whether we would have a cake or cupcakes.  I liked the look of a cake, so we had a small two-tier cake & had cupcakes for guests–the perfect compromise.  Also, my mother-in-law graciously volunteered to make a variety of 300 cupcakes and the small cake.  My mother-in-law is a pro–seriously, I think she should quit her day job & open up a bakery…she’s that good.  Here’s proof:

 

 

 

 

 

 

 

Orange blossom, chocolate, & my personal favorite–coconut!  This is the best cupcake I have ever had, so when I had the urge for cupcakes a few days ago I knew just what to make.  Here’s the recipe, courtesy of Ina Garten, for you to enjoy (by the way, I halved it & it made about 30 cupcakes):

Coconut Cupcake Ingredients:

  • 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 sticks unsalted butter, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • enough confectioner’s sugar to make frosting to desired consistency
Directions:

Preheat the oven to 325 degrees F.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, mix together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.

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 brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Frost the cupcakes (I’m not a professional like my mother-in-law & just used the back of a spoon instead of a pastry bag) and sprinkle with the remaining coconut.  Voila!

Do you have any yummy cupcake recipes?  I wouldn’t mind it one bit if you shared.

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