Coconut Cupcakes
From marriage 16 years ago
- 35 minutes to make
- Serves 20
This are just great, yummy cupcakes that are topped with fantastic cream cheese frosting. Recipe courtesy of BareFoot Contessa FoodTv. com
Ingredients
- Cupcakes: shopping list
- 3 Sticks of butter at room temperature shopping list
- 2 cups sugar shopping list
- 3 cups flour shopping list
- 1 teaspoon baking powder shopping list
- 1/2 teaspoon baking soda shopping list
- 1/2 teaspoon kosher salt shopping list
- 14 oz bag sweetened, shredded coconut shopping list
- 5 extra large eggs at room temperature shopping list
- 1 cup buttermilk shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- 1 1/2 teaspoons pure almond extract shopping list
- Frosting: shopping list
- 1 8 oz cream cheese shopping list
- 1 1/2 sticks of butter shopping list
- 1/2 to 1 teaspoon of vanilla shopping list
- 3/4 to 1 pound of confectioner sugar shopping list
How to make it
- Cupcakes:
- Sift together flour, baking powder, baking soda and salt into a medium bowl.
- In a large bowl cream together butter and sugar until fluffy .
- Add one egg at a time making sure to scrap the sides of the bowl to insure they are blended well
- Add vanilla and almond extracts, again blend well
- Add flour mixture and buttermilk, Be sure to start with flour mixture and to end with flour mixture blend until thoroughly combined.
- Add in 7 oz of the coconut , fold it into the batter
- With paper liners in muffin pan fill with batter nearly to the top
- Bake for 25 to 35 minutes then cool completely to frost.
- Frosting:
- Cream together cream cheese and butter
- Add vanilla
- Add confectioner sugar and blend all together until smooth
The Rating
Reviewed by 4 people-
yummers!
juliecake
in Bluffdale loved it
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These cupcakes are quite yummy, I only make them for a special occasion, diet friendly they're not.
mrpuppy
in Chino HIlls loved it
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