Ina Gartens Coconut Cupcakes
From lollya 16 years ago
- 20 minutes to make
- Serves 60
These are my favorite cupcakes. (and i am not a sweets person much). They are Ina Gartens cupcakes - but I did them up as minis for a party today - which landed me 60, YES 60 cupcakes. Unbelievable. The only other thing I changed is to replace the almond extract with more vanilla. Read more (not a fan of fake almond) They are moist and scrumptious. Very beautiful. See less
Ingredients
- 3/4 pound (3 sticks) unsalted butter, room temperature shopping list
- 2 cups sugar shopping list
- 5 extra-large eggs at room temperature shopping list
- 1 1/2 teaspoons pure vanilla extract shopping list
- 1 1/2 teaspoons pure almond extract 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
- 1 cup buttermilk shopping list
- 14 ounces sweetened, shredded coconut shopping list
- For the frosting: shopping list
- 1 pound cream cheese at room temperature shopping list
- 3/4 pound (3 sticks) unsalted butter, room temperature shopping list
- 1 teaspoon pure vanilla extract shopping list
- 1/2 teaspoon pure almond extract shopping list
- 1 1/2 pounds confectioners' sugar, sifted shopping list
How to make it
- 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. Fold in 7 ounces of coconut.
- Line a muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. (Mini cupcakes took about 20 mins in my oven) 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 remaining coconut.
awaiting the frost
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The Rating
Reviewed by 2 people-
wow..these look absolutely divine..love anything with coconut
greekgirrrl
in Long Island loved it
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" It was excellent "