Coconut cupcakes

Barefoot Contessa, you are a big liar.

Coconut Cupcakes // The Culinary Capers

The yield of this recipe is 18-20 cupcakes my ass.

Maybe if your cupcakes are the size of those giant muffins from Breadsmith that I love so much. But normal cupcakes? Nope, nope, and nope.

Coconut Cupcakes // The Culinary Capers

Don’t get me wrong, I am not complaining that I had too many cupcakes. I mean, I totally did have too many, but I’m so ok with that.

These cupcakes took me through a work party, and a brunch, and I still had half a dozen left over…so I could shamelessly lick the cream cheese frosting off the tops in peace.

The real yield for these super tasty, very moist (get over it people), and very dense, cupcakes is 2 dozen, plus about 2 dozen mini cupcakes.

Coconut Cupcakes // The Culinary Capers

Which you could probably deduce from the 3 cups of flour listed below. I mean really, even I noticed that was an abnormal amount of flour for a cupcake recipe. But I took your word for it Ms. Garten because you should know better than I.

Ingredients (original recipe found here):

For the cupcakes:

  • 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 (I substituted skim here, it worked just as well)
  • 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:

1. 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.

2. 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.

3. Line a muffin/cupcake pan and a mini cupcake 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. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

4. 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.

5. Frost the cupcakes and sprinkle with the remaining coconut.

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