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Ina's Coconut Cupcakes

18

This recipe comes from Ina Garten, owner of the Barefoot Contessa in East Hampton. It makes especially rich and delicious cupcakes. Use an ice cream scoop to neatly and evenly fill the cupcake tin.

  • Yield: Makes two dozen cupcakes

Source: Martha Stewart Living, December/January 1996

Ingredients

  • 3 cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 large eggs
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 cup buttermilk
  • 1 pound sweetened flake coconut
  • Cream Cheese Frosting

Directions

  1. Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.

  3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.

  4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.

  5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.

Reviews Add a comment

  • bakeaholic
    9 MAR, 2008
    I would agree that this is a delicious cupcake, but I found the texture to be very dense and rich, not airy and light. The cake flour gives it a tender crumb, but the buttermilk and coconut make it very heavy. Add the thick cream cheese frosting and you've got a decadent treat indeed! This is one of Ina's most popular recipes. You can even buy her exact cupcake mix for this at William Sonoma.
    Reply
  • bakeaholic
    9 MAR, 2008
    I would agree that this is a delicious cupcake, but I found the texture to be very dense and rich, not airy and light. The cake flour gives it a tender crumb, but the buttermilk and coconut make it very heavy. Add the thick cream cheese frosting and you've got a decadent treat indeed! This is one of Ina's most popular recipes. You can even buy her exact cupcake mix for this at William Sonoma.
    Reply
  • sweettreet
    15 FEB, 2008
    This is the best cupake! Its light and airy, buttery and so good!
    Reply