Sunday, April 17, 2011

Coconut Cupcakes

   Here is a favorite recipe of mine from The Barefoot Contessa.Definitely not a low-fat dessert,but definitely worth splurging on for a special occasion.It is perfect for your Easter table!

3 sticks of unsalted butter,softened
2 c, sugar
5 eggs
1-1/2 tsp. vanilla
1-1/2 tsp. almond extract
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk
14 oz. shredded coconut
   In the bowl of your mixer,blend together the butter and sugar.Add the eggs,then the vanilla.
In another bowl,mix together the flour,baking powder,baking soda and salt.Add the dry ingredients to the butter mixture,alternating with the buttermilk,beginning and ending with the dry ingredients.Stir in the coconut.
   Line a muffin pan with cupcake liners and fill each liner to the top.Bake at 325 degrees for 25-35 minutes.Remove from the oven and let cool. Frost with the cream cheese frosting,and decorate with additional coconut or as desired.

Cream Cheese Frosting:
1 pound of cream cheese softened
3 sticks of butter
1 tsp. vanilla
1/2 tsp. almond extract
1-1/2 pounds of powdered sugar
   Blend together the butter,cream cheese,and extracts.Add the sugar and blend until combined.Frost cooled cupcakes.
***To make colored coconut,just toss some shredded coconut together with a drop or two of food coloring.

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