Dessert #3 on the graduation party table was a dangerously delicious concoction from the kitchen of the Barefoot Contessa.
I made these cupcakes for Easter a few years ago and never forgot their slightly sweet coconut goodness and subtle hint of almond essence. I've been looking for an excuse to make them ever since.
Don't forget to bring the butter, eggs, and cream cheese to room temperature. It really will ease the mixing process of the dense batter and thick frosting.
Ingredients for Cupcakes
3/4 lb (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 1/2 tsp pure almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk
14 oz sweetened, shredded coconut
Ingredients for Frosting
1 lb cream cheese, room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp pure vanilla extract
1/2 tsp pure almond extract
1 1/2 lbs confectioners' sugar, sifted
Directions
Preheat the oven to 325 degrees F.
With an electric mixer, cream butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add eggs, one at a time, scraping down the bowl after each addition. Add vanilla and almond extracts and mix well.
In a separate bowl, sift together 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.
Line a muffin pan with paper liners. Fill each liner almost to the top with batter. Bake for 25 to 35 minutes, until 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. With an electric mixer on low speed, cream together cream cheese, butter, and vanilla and almond extracts. Add confectioners' sugar and mix until smooth.
Frost cupcakes and sprinkle with remaining coconut.
(If you don't plan to eat all 24 cupcakes in one sitting, store them in an airtight container in the refrigerator.)
Source
Ina Garten
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