These cupcakes are delicious and because of their all-white coloring and coconut topping (which looks like confetti), they are perfect for a special celebration (birthday party, baby shower, engagement party, Easter, etc.)  They are always a hit.  I did learn a lesson while making these once though.  While making my batter, I was cracking the eggs directly into the bowl, and I got a little shell in there.  For the life of me, I could not fish it out.  I just continued on, forgetting all about it… My husband ended up bringing in some cupcakes to work (so we didn’t end up eating all of them ourselves) and later that day, his future boss appeared at his door.  He said he really enjoyed the taste of the cupcakes, but next time would prefer them with no egg shell.  I was pretty mortified when this got relayed to me!  Ever since then, I’ve taken the time to crack my eggs into their own little bowl before adding them to my mixture!

Note: if you don’t like the taste of almond extract (I don’t), you can substitute with more vanilla extract.

Coconut Cupcake

Recipe from The Barefoot Contessa Cookbook by Ina Garten.

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.

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