These cupcakes are so tasty! I don't know if I would really classify them as "coconut" cupcakes, because they didn't actually taste super coconuty to me? The only coconut in them is actual shredded coconut. There is no coconut flavoring, coconut milk or coconut cream? However, I thought these made an excellent white cupcake! They might even be the best white cupcake I have had in a while? I totally understand why they have such good reviews on Food Network and why they are one of Ina's most popular recipes. For now, I will probably use this recipe as my "go-to" white cupcake recipe - minus the coconut of course! They have an amazing almond flavor (I LOVE almond extract) and they are light and fluffy! They are so yummy, that they don't really need that much frosting.
3/4 Lb. (3 sticks) unsalted butter, room temp.
2 c. sugar
5 extra-large eggs, room temp.
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 c. buttemilk
14 oz. sweetened, shredded coconut
Preheat oven to 325 degrees. In the bowl of an electric mixer, cream the butter and sugar on high speed until light and fluffy; about 5 minutes. With the mixer on low speed, add the eggs, one 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 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 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a rack and cool completely.
Cream Cheese Frosting
1 Lb. cream cheese, room temp.
3/4 Lb. (3 sticks) unsalted butter, room temp.
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 Lbs. powdered sugar, sifted
In the bowl of an electric mixer, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar and mix until smooth. Frost the cupcakes and sprinkle with remaining coconut.
Jenn's Notes: The recipe says it yields 18-20 cupcakes. I made a half of a batch and I got 14 regular cupcakes and 1 jumbo cupcake? So, a full batch makes way more than it says. I baked my regular cupcakes 24-25 minutes and my jumbo cupcake about 34-35 minutes. Also, I used way less cream cheese and butter in my frosting.
When I made these coconut cupcakes, I had made some plain ones, so that I could try these fun flower cupcakes from Martha Stewart. I made them quite awhile ago and never got them posted, but since it is almost Fall, I figured I better get them posted (I know it's a little late, but you can always save them for next year). You are supposed to use colored jimmies, but I couldn't find separate colors, just a variety of colors and there was no way I was going to go through a tub of them and separate the colors. So, I just used colored sugar crystal sprinkles, but I do think that the jimmies would have looked a lot cleaner. I cut the leaves out of a green Air Head.
If you would like to make these, here are the instructions:
Using an offset spatula, spread buttercream onto cupcakes, smoothing into dome shapes. Place sprinkles in a small bowl. Gently press each frosted cupcake into sprinkles, rolling it around so the entire surface is coated. Insert a lollipop into the center of each cupcake. Using a paring knife or kitchen shears, cut leaf shapes out of green taffy strips. Press one leaf into each cupcake next to the lollipop. Refrigerate 30 minutes to allow frosting to set. (Printable Instructions)
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