Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Coconut Cupcakes
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¾ pound unsalted butter at room temperature |
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2 cups sugar |
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5 extra-large eggs at room temperature |
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1 ½ teaspoons pure vanilla extract |
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1 ½ teaspoons pure almond extract |
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3 cups all-purpose flour |
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1 teaspoon baking powder |
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½ teaspoon baking soda |
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½ teaspoon salt |
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1 cup buttermilk |
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14 ounces sweetened, shredded coconut |
Cream Cheese Frosting (recipe follows)
Preheat the oven to 325 degrees.
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 mixture 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.
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.
Line a muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25-35 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 remaining coconut.
Cream Cheese Icing
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1 pound cream cheese at room temperature |
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¾ pound unsalted butter at room temperature |
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1 teaspoon pure vanilla extract |
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½ teaspoon pure almond extract |
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1 ½ 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.
NOTE: This recipe is from THE BAREFOOT CONTESSA COOKBOOK by Ina Garten with a Foreword by Martha Stewart. Apparently there are five of her cookbooks out, hence all the information as to where I found this. A friend made these and brought them to lunch one day and they are absolutely outstanding! The instructions do state that, when doing the icing, it is VERY important that the butter and cream cheese be room temperature and the confectioners’ sugar is sifted. It states this makes 18-20 large cupcakes. Not only are they good, they are quite beautiful!