The Best Cupcakes Ever
From iwannabachef 15 years ago
- 25 minutes to make
- Serves 30
I stumbled onto Ina Garten's Coconut cupcakes recipe the other day and since I had also seen her make them her show Barefoot Contessa, I just had to try them!! OMG!! Decadent!! I only changed the amt of sugar. I didn't put coconut in the title on purpose because I am sure that you can substitute it. Read more . I'm going to try this recipe with lemon zest instead of coconut... YUM!! See less
Ingredients
- **batter** shopping list
- 3/4 lbs (3 sticks) unsalted butter, room temp shopping list
- 2 cups sugar shopping list
- 5 large eggs, room temp shopping list
- 1 1/2 tsp pure vanilla extract shopping list
- 1 1/2 tsp pure almond extract shopping list
- 3 cups flour shopping list
- 1 tsp baking powder shopping list
- 1/2 tsp baking soda shopping list
- 1/2 tsp kosher salt shopping list
- 1 cup buttermilk shopping list
- 14 oz. sweetened, shredded coconut shopping list
- **frosting** shopping list
- 1 lb of cream cheese, room temp shopping list
- 3/4 lb (3 sticks) unsalted butter, room temp shopping list
- 1 tsp pure vanilla extract shopping list
- 1/2 tsp pure almond extract shopping list
- 1 lb confectioners' sugar, sifted (recipe called for 1 1/2 lbs but I liked it better this way, 1 1/2 lbs would have been too sweet to me) shopping list
How to make it
- Preheat oven to 325 degrees F.
- In a large bowl, cream butter and sugar until light and fluffy.
- Mix in eggs, one at a time
- Add vanilla and almond extracts and mix well
- Set aside
- 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 and then fold in 7 oz of coconut.
- Line a muffin pan with paper liners.
- Fill each liner to the top with batter.
- Bake for 25 to 35 minutes (it only took 25 mins for me), until the tops are brown and a toothpick comes out clean.
- Allow to cool in the pan for 15 minutes.
- Remove to a baking rack and cool completely.
- Meanwhile, making the frosting. In a large bowl cream together the cream cheese, butter, vanilla and almond extracts. Add confectioners' sugar and mix until smooth.
- Frost the cupcakes and sprinkle the tops with remaining coconut.
- Enjoy!
henrie
kristinsh
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