Coconut Cupcakes
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.
Ingredients
Makes two dozen cupcakes.
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
First published