Monday, April 11, 2011

Barefoot Contessa Coconut Cupcakes

I was originally introduced to these Coconut Cupcakes at my Boyfriend's Sister's birthday party a few years ago. Ever since these delicate little cakes entered my life, they've become a soiree staple, and were a huge hit at my Scene It Party over the weekend.


Barefoot Contessa's Coconut Cupcakes via FoodNetwork

  • 1.5 cups of butter, softened
  • 2 cups of sugar
  • 5 large cage-free eggs
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 3 cups of flour
  • 1 tsp. baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp kosher salt
  • 1 cup buttermilk
  • 7 oz. shredded coconut
  •  16 oz. cream cheese, softened
  • 3 sticks of butter, softened
  • 1.5 tsp vanilla extract
  • 3.75 cups of powdered sugar
  • 7 oz. shredded coconut

  1.  Preheat the oven to 325 degrees F.
  2. In a large bowl, mix together, flour, baking powder, baking soda and salt. 
  3.  In a separate bowl, cream together butter and sugar. Once combined, add cage-free eggs, one at a time, scraping the bowl to ensure everything is mixed well.
  4. Add vanilla and almond extracts to butter, sugar and egg mixture.
  5. Alternate between adding flour mixture and buttermilk to butter, sugar and egg mixture, but be sure to begin and end with the flour mixture.
  6. Fold in coconut.
  7. Line cupcake pan with baking cups, fill each cup to the top. Bake for 35 minutes (until fork comes out clean).
  8. While cupcakes are baking, mix cream cheese, butter and vanilla. Add the powdered sugar and blend until smooth.
  9. Allow cupcakes to cool for 30 minutes, remove from pan and cool for an additional 10 minutes before frosting.
  10. Dip frosted cupcakes in a bowl of shredded coconut to garnish.

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