Coconut Cupcakes

MsPia's Note:

The Barefoot Contessa cookbook.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 18

• ¾ lb unsalted butter , at room temperature
• 2 cups sugar
• 5 extra-large eggs , at room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup buttermilk
• 14 ounces sweetened flaked coconut

Cream Cheese Icing

• 1 lb cream cheese , at room temperature
• ¾ lb unsalted butter , at room temperature
• 1 teaspoon pure vanilla extract
• ½ teaspoon almond extract
• 1 ½ lbs confectioners' sugar , sifted

Directions:

1. Preheat the oven to 325 degrees.
2. 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 mixer 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.
3. 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.
4. Line a muffin pan with paper liners. Fill each cup 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. Frost with cream cheese icing and sprinkle with the remaining coconut.
5. For the cream cheese icing.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.

Reviews

[Epi Curious]

These are so good and always receive rave reviews. I've made them for a dessert party as well as a BBQ dessert and everyone loved them. They don't keep well...tend to dry out after a few days...but you usually won't have an opportunity for leftovers. These make huge, very rich cupcakes and are well worth the effort.

[Cookinggina]

Oh my gosh! These are absolutely heavenly! I didn't have extra large eggs, so I used 7 regular large instead and they were perfect. Made them for this mother's day weekend. I did get 24 cupcakes instead of 18 and had plenty of icing leftover, but that's never a problem around here! :) Thanks MsPia for a fabulous indulgence! ;)