Tuesday, August 30, 2011

Coconut Cupcakes with Cream Cheese Frosting

Coconut Cupcakes with Cream Cheese Frosting
1 1/2 c (3 sticks) unsalted butter, softened
2 c sugar
5 eggs at room temperature
1 1/2 t vanilla extract
1 1/2 t almond extract
3 c flour
1 t baking powder
1/2 t baking soda
1/2 t salt
1 c buttermilk*
1- 14 oz bag sweetened, shredded coconut, separated
*You can substitute 1 Tablespoon vinegar in 1 cup milk

1. Preheat oven to 325*.
2. Cream butter and sugar with a mixer on high until light and fluffy, about 3-5 minutes, scraping down the sides every once in a while.
3. With the mixer on low, add the eggs one at a time, scraping down the sides of the bowl after each one; add extracts and mix well.
4. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
5. Alternate adding 1/3 of the dry ingredients and 1/2 of the buttermilk to the batter until both are incorporated; mix until just combined and then fold in about 3/4 of the coconut.
6. Line a muffin pan with paper liners; fill each liner about 2/3 full with batter.
7. Bake for 25-35 minutes until the tops are brown and they pass the toothpick test; allow to cool for 15 minutes before transferring to a baking rack to cool completely.
Makes about 3 1/2 dozen cupcakes.

Cream Cheese Frosting
8 oz [reduced-fat] cream cheese, softened
1/2 c sugar
1 t vanilla extract
1/2 t almond extract
2 c heavy whipping cream

1. Cream the cream cheese, sugar, and extracts in a large mixing bowl with mixer on medium speed until smooth.
2. While the mixture is still mixing, slowly pour in the heavy whipping cream; make sure that you get it all incorporated by scraping down the bowl every so often.
3. Continue whipping until the frosting can hold a stiff peak.
4. Frost cupcakes and sprinkle with remaining coconut.

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