Barefoot Contessa Incredible Coconut Cupcakes with Cream Cheese Icing
Submitted by paisleypark20 on February 01, 2004 at 7:26 pm

DESCRIPTION
Barefoot Contessa Incredible Coconut Cupcakes with Cream Cheese Icing

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
3/4 pound unsalted butter at 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 all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces shredded sweetened coconut
Cream Cheese Icing

Preheat the oven to 325 degrees.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With mixer running on low, add eggs one at a time, scraping down bowl after each addition. Add the vanilla and almond extracts and mix well.

In a seperate bowl,ift together, flour, baking powder, baking soda and salt. In three 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 cup to the top with batter. Bake for 25-35 minutes, until tops are brown and a toothpick comes out clean. Allow to cool in pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.

1 pound cream cheese at room temperature
3/4 pound unsalted butter at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioner's sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add confectioner's sugar and mix until smooth.

recipe yields 18-20 cupcakes