Sunday, April 8, 2012

Happy Easter and Coconut Cupcakes

Happy Easter, everyone! I don't have a card or paper project to post today as I've been busy in the kitchen, but I thought you might like to see what I've been baking. I saw a cute photo of cupcakes decorated this way on Pinterest, and I thought I'd come up with my own version. These are not low cal like the Pinterest version is, but boy, are they yummy! There is nothing like baking from scratch.

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

  • For the frosting:
  • 8 oz cream cheese at room temperature
  • 1 1/2 sticks unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 3/4 pound confectioners' sugar, sifted
  • 7 ounces sweetened, shredded coconut
  • 1 bag Cadbury Mini Eggs


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.
Line a muffin pan with paper liners. Fill each liner almost 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 coconut. Garnish with mini eggs.
Makes 24 cupcakes.
(Adapted from recipe from the Barefoot Contessa Cookbook)

Happy Easter!

1 comment:

Darnell said...

Wow, Sandy, these are fancy magazine cupcake photos - and cupcakes! Thank you so much for the recipe. I love coconut and anything Barefoot Contessa-ish!