Friday, February 15, 2008

Pure yumminess

OK so I know that yumminess is not really a word. But it is the best way to describe these cupcakes that I made last night.

Yesterday was my boss's birthday. Since she was traveling on a business trip & HATES big celebrations, we decided to just fill her office with goodies so that she would be surprised when she came into work today.

I made the cupcakes pictured above because she is a cupcake lover. They are coconut cupcakes & are absolutely delicious. She loved them & so did everyone else. I was a little worried since I had never tried the recipe before, but I was pleased with the way they turned out. Where did I get the recipe, you ask? Why from Martha Stewart of course.

Want the recipe? Well here you go:

Ina's Coconut Cupcakes

  • 3 cups cake flour, (non self-rising)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 large eggs
  • 3/4 pound (3 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 1 1/2 teaspoons almond extract
  • 1 cup buttermilk
  • 1 pound sweetened flake coconut
  • Cream cheese frosting

  1. Heat oven to 350 degrees. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
  2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
  3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
  4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups (but not all the way). Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
  5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.
Makes about 24-30 cupcakes.

Cream Cheese Frosting
  • 8 ounces cream cheese, room temperature
  • 8 tablespoons (1 stick) unsalted butter, cut into pieces, room temperature
  • 1 cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
Place cream cheese in a medium mixing bowl. Using a rubber spatula, soften cream cheese. Gradually add butter, and continue beating until smooth and well blended. Sift in confectioners' sugar, and continue beating until smooth. Add vanilla, and stir to combine.

Makes enough to frost about 15 cupcakes.

I also toasted the extra coconut for the tops. To toast, put in 350 degree oven on a cookie sheet for 5-10 minutes. Stir several times during cooking. And keep a close eye on it because coconut burns quickly. (Trust me, I know from experience.)

Did I make you hungry? Are you going to try the recipe?

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