Thursday, February 11, 2010

Barefoot Bloggers: Coconut Cupcakes

Through the food blogging world, I stumbled upon a group of bloggers who create and blog about Ina Garten's recipes called Barefoot Bloggers. Ina's recipes rarely fail me so I was excited to join this group. People choose recipes and post twice a month. This month, Jaime from Jamie’s Green Kitchen chose Coconut Cupcakes.

I'm not a coconut fan myself but Danimal is... he was really excited to see the bag of shredded coconut in my shopping bag. I wasn't really sure how to change this recipe as I don't like coconut. The only change I made was I made half the amount of frosting as the reviews said that the full amount was too much. The frosting seemed a bit more runny than I expected-- I think I added too much sugar. I don't have a scale at home so I guestimated and I think I really overshot the amount. Oh well!

I haven't had any guinea pigs yet as Danimal is still traveling. We're leaving on a ski trip tonight so they'll be traveling with us. I'll report back later on and let you know how they taste! The recipe says it makes 18-20, I ended up with 24 large cupcakes... I'd make them smaller next time and have even more!

Coconut Cupcakes
Ina Garten

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 - divided

For the frosting: (This is the full amount, I made half of this)
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

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, sift 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 and sprinkle with the remaining coconut.



1 comment:

  1. Your cupcakes look absolutely gorgeous and yummy. I halved the recipe myself and still ended up with more than I thought I would.