Recipe

Ina Gartens Coconut Cupcakes Recipe

Add Step-by-Step Photos	Lollya / All my dishes 1 year, 2 months ago 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 al... More Prep:30m Cook:20m Servings:60	Lollya
	coconut butter cream cheese

awaiting the frost

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Ingredients

3/4 pound (3 sticks) unsalted butter, 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 flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

For the frosting:

1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners' sugar, sifted

Directions

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.

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Comments

shandy 1 year, 2 months ago said:
:>O ! WoW these look GREAT! I can't wait to try. :D

lollya 1 year, 2 months ago said:
They really are. Ina Garten is one of my favorites! She has this amazing ability to create simple beautiful food. Sublime!

marriage 1 year, 2 months ago said:
No need for sorry, I'm glad you could get a picture up (I'm currently without a camera). Besides I think it's great that the whole idea is to share the recipes you love with everyone. It also makes me feel good as a beginner because my recipes are from family or just recipes I've found and had great success with, but because of this site I too can share. This site rocks. P.s. Ina Garten taught me a heck of lot on basic technic, LOVE HER.

zena824 1 year, 2 months ago said:
I love Ina's cooking and these are wonderful...Thanks for posting this....

dahlka 1 year ago said:
These look wonderful! Thanks for sharing! She is one of my favorites on Food Network, but I've never seen this recipe! Also, I like that you took out the almond for more vanilla. I hear you on the almond extract!

greekgirrrl 3 months, 2 weeks ago said:
Wow..these look absolutely divine..love anything with coconut

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