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Thursday, April 17, 2014

A gorgeous addition to any Easter Table....Andrew’s Coconut Cupcakes – Ina Garten’s recipe


Coconut Cupcakes that Andrew eggified for Easter!

Easter is late this year which is just as well.  In the run-up to Easter Sunday, we’ve had snow, ice, and cold temperatures this week that feel more like March.  That’s why these cupcakes jumped off the page—they clearly look like an Easter filled with color and jelly beans.  And it’s about time. And for those who observe Lent, it’s time for a little indulgence.  Like these coco-nutty cupcakes.   with their  It’s gotten more hits than Lady Gaga. Clearly people love their sweets.  So today, we’re sharing Ina Garten’s recipe for Coconut Cupcakes.  Andrew made Ina Garten’s recipe again for an Easter party last year and they were a huge hit.  And if you love coconut, this cupcake is for you.  There’s coconut in the cake and coconut on top.  And I think you’ll agree, he’s really got them whacked—they look just like their picture.   So without further ado, here’s the recipe:

Recipe for Coconut Cupcakes:

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

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. 
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 dip the frosted cake into the remaining coconut.

Makes 18 to 20 cupcakes.