Thursday, February 11, 2010

barefoot bloggers ~ coconut cupcakes...


This weeks Barefoot Bloggers recipe was chosen by Jamie @ Jamies Green Kitchen. Now I have made these cupcakes many, many times. This time I decided to switch things up a bit and use white whole wheat flour. I have to say, it was a good substitution. The cupcakes were delightful plus I didn't have all the guilt associate with all that white flour. I also did not frost them. They were rich enough without it.

These would be fabulous for a potluck, especially one with a winter theme. It's amazing how much coconut looks like snow flakes. Thanks Jamie. Great choice. Come by and check out other Barefoot Bloggers. Their creativity will inspire you.

Celebrate the Feast!
Mary
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Coconut Cupcakes

Ingredients
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
For the frosting:

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

Directions
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.

5 comments:

  1. I've made these recipes following Ina's exact recipe (also the cream cheese frosting) and they are heavenly. Yum! I also toasted coconut flakes until light brown and sprinkled over the frosting, which I piped on with a star tip. They are a wonderful treat. Wouldn't change a thing. Try it with the frosting next time!

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  2. Hello Mary...howdya do sweetie....these look so so goodddd....

    LOVE IS IN THE AIR,SO IS ROMANCE...WISH YA LOADS OF IT @ 365

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  3. Hi Lisa -
    I have made them as Ina does many, many times with the fabulous frosting. I just wanted to change things up a bit this time. It was an interesting swap out that actually turned out well.
    Happy Baking!

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  4. I am not going to make these since I would eat them all myself. But I am going to Richmond tomorrow to see my one month old neice and nephew, and I plan to stop at Ukrops for their coconut cake and maybe a chocolate covered doughnut for someone else. And it's all your fault for posting this!! ;-)

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  5. Allison - enjoy the coconut cake...and your new niece and nephew! Congratulations!

    VSS - they are DY-NO-MITE!!

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