Way back when I was in San Francisco, I made some cute coconut cupcakes and made a semi-real shoot out of it. I had apparently started an entry for them a week after I made them, so I guess I’ll humor you with the original post…here ya go! In the meantime I will be buying groceries and re-acquainting myself with this apartment’s cozy kitchen. Yes, I’m back in Ithaca for the home stretch!
This could be considered another rendition/episode of “What’s in the Pantry?”, because for the last month we’ve had so much coconut in the house, and I wanted to do something about it. While searching for vegetable recipes in the Barefoot Contessa cookbook, I stumbled across the recipe for Ina’s famous coconut cupcakes with cream cheese frosting. If you’re also wondering “cream cheese frosting? With coconut?”, we were on the same wavelength. Until it actually happened.
Making frosting is so fun, and so dangerous. I’m hoping cream cheese frosting
is healthier than buttermilk frosting. The one issue that never seems to be resolved is the overwhelming amount of frosting that is left once you have frosted the cupcakes.
I think Jake and I halved the ratio of cupcake:frosting for the chocolate chip cookie dough
cupcakes, and only three cupcakes were left unfrosted. Note to self: halve frosting recipe
always.
layery lines.
from using rubber scrapers. Just. Saying.
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
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
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.
The Rubber Scraper Movement 
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I'm thinking the cream cheese frosting and coconut combo would have worked splendidly, right?
The signs of a great picture?…instant hunger pangs…my stomach actually rumbled 😦
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