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Cupcakes: The Barefoot Contessa's Coconut Cupcakes

Source of Recipe


From "The Barefoot Contessa Cookbook" by Ina Garten



List of Ingredients



• ¾ pound unsalted butter, at room temperature
  
• 2 cups sugar
  
• 5 extra-large eggs, at room temperature
  
• 1½ tsp pure vanilla extract
  
• 1½ tsp pure almond extract
  
• 3 cups all-purpose flour
  
• 1 tsp baking powder
  
• ½ tsp baking soda
  
• ½ tsp salt
  
• 1 cup buttermilk
  
• 14 ounces sweetened shredded coconut
  
• Cream Cheese Icing (recipe follows)
  






Instructions



1. Preheat the oven to 325° F.
   In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar 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 mix well.
   
   
2. 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, beginning and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
   
   
3. Line a muffin pan with paper liners. Fill each cup 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. Frost with cream cheese icing, and sprinkle with the remaining coconut.
   
   Makes 18 to 20 large cupcakes.
   
   ............
   
   CREAM CHEESE ICING
   
   • 1 pound cream cheese, at room temperature
   • ¾ pound unsalted butter, at room temperature
   • 1 tsp pure vanilla extract
   • ½ tsp pure almond extract
   • 1½ pounds confectioners' sugar, sifted
   
   In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.
   
   Makes enough icing for 18 to 20 large cupcakes.