image via: http://jodilynndesigns.com This recipe comes from Ina Garten's "The Barefoot Contessa" cookbook, which features recipes from her hugely successful New York take-out store, also named The Barefoot Contessa.
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
1/2 cup buttermilk
1 7-ounce package flaked sweetened coconut, divided
Cream cheese icing
Line 16 muffin cups with paper baking cups, and set aside. Preheat oven to 325 degrees, and set oven racks at top and lower middle levels.
In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.
Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.
Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 11 to 14 minutes on the top and lower-middle racks of oven, then reverse the positions of the two cupcake pans (putting the one from the top on the lower middle rack and vice versa), and bake another 11 to 14 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean.
Allow the cupcakes to cool completely, and then top them with cream cheese icing. Store in an airtight container for up to 2 days. If you want to freeze these, store them unfrosted in an airtight container in the freezer for up to 6 weeks.
To serve unfrosted cupcakes that have been frozen, allow to thaw at room temperature for about 1 hour before serving, then ice and serve them. Makes about 16 cupcakes.
Coconut Cupcake a la Caked Crusader
Ingredients:
For the cupcakes:
25g desiccated coconut
115g caster sugar
125ml buttermilk - or milk with a table spoon of either lemon juice/white vinegar - mix and leave for a few minutes.
1 egg
1 teaspoon coconut extract
65g unsalted butter, melted
For the coconut icing:
70g desiccated coconut
1000g unsalted butter, at room temperature
1 teaspoon coconut extract
1-3 tablespoons hot water
How to make:
- Preheat the oven to 180°C/fan oven 160°C/350°F/Gas mark 4.
- Line a 12 hole muffin tin with paper cases.
- Combine the flour, coconut and sugar in a bowl and make a well in the centre.
- Into the well pour the buttermilk, egg, coconut extract and melted butter and mix until all the ingredients are combined.
- Spoon the mixture evenly into the paper cases.
- Bake for approximately 15 minutes or until a skewer inserted into the cupcakes comes out clean. Mine took 18 minutes.
- Leave to cool in the tin for 10 minutes before removing the cupcakes and leaving to cool completely on a wire rack.
- You can make the cupcakes a day in advance if you store them in an airtight tin. Make the icing on the day though.
- Now make the icing: place all the ingredients, except the hot water, in a bowl and mix together.
- Add just enough hot water to make a spreadable consistency.
- Spread the icing over each cupcake and decorate according to taste – I used wafer roses.
- Bask in glory at the wonderful thing you have made.
- Eat.
For the cupcakes
- 2 1/2 cups plus 2 tablespoons unsifted flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 3/4 teaspoon freshly grated nutmeg
- 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
- 1 1/2 cups superfine sugar
- 3 large eggs, at room temperature
- 2 1/2 teaspoons vanilla extract
- 3/4 cup sour cream (do not use low-fat or nonfat)
- 1 cup lightly packed sweetened flaked coconut
- 12 ounces cream cheese, at room temperature
- 5 tablespoons (1/2 stick plus 1 tablespoon) unsalted butter, at room temperature
- 2 1/2 teaspoons vanilla extract
- 3 tablespoons heavy cream (may substitute coconut milk)
- 1/8 teaspoon freshly grated nutmeg
- 5 1/2 cups unsifted confectioners' sugar
- 1 1/2 cups lightly packed sweetened flaked coconut
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Line 2 standard 12-cup muffin tins with paper cupcake liners.
Sift together the flour, baking soda, salt and nutmeg on a sheet of wax or parchment paper.
Place the butter in the bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for 3 minutes. Add half of the sugar and beat for 1 minute; add the remaining sugar and beat for 2 minutes. Scrape down the sides of the bowl.
Add the eggs one at a time, beating on medium speed for 45 seconds each time, then add the vanilla extract. Stop to scrape down the sides of the bowl as needed.
Reduce the speed to low. Alternately add the sifted mixture in 3 additions and the sour cream in 2 additions, beginning and ending with the sifted mixture. The batter will be smooth and moderately thick. Add the coconut, beating on low until incorporated.
Divide the batter among the cupcake liners, filling them slightly more than half-full. Bake for 18 minutes (start checking at 15 minutes) or until the cupcakes have risen and completely set. A wooden toothpick inserted in the center of a baked cupcake will withdraw with a few moist crumbs attached.
Cool the cupcakes in the pans on wire cooling racks for 15 minutes, then transfer the cupcakes to the wire racks to cool completely.
For the frosting: Combine the cream cheese and butter in the bowl of a stand mixer or a hand-held electric mixer; beat on medium speed for 1 minute, until creamy and well incorporated.
Add the vanilla extract, heavy cream and nutmeg; beat to combine, stopping to scrape down the bowl as needed. Reduce the speed to low; add the confectioners' sugar in 3 additions, beating between additions until thoroughly combined.
Use a flexible palette knife to spread the frosting as thickly as possible on top of the cooled cupcakes, creating a generous 1- to 2-inch cap on top. Sprinkle the frosted surfaces of the cupcakes with the coconut.
Recipe Source:
Adapted from "Baking by Flavor," by Lisa Yockelson (Wiley, 2002).
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