Coconut Cupcakes

I'm not the biggest cupcake fan in the world, mainly because I don't care for cake. However, this was no ordinary cake mix cake and it had coconut and cream cheese frosting. And let's be honest I LOVE cream cheese frosting. I am ever on the hunt for a frosting recipe that could compare to the Dakota Harvest cream cheese frosted cupcakes I now long for.

Though these were good... but the frosting is still not quite right. It's like I can taste the vanilla and almond or something. Like I need to leave those out. I should just dare to ASK the bakery how they make their frosting or what is in it... but I don't know if that's a major faux pas or just a compliment to the bakery. Oh well.

If you like rich creamy frosting sprinkled with coconut and like that on a cupcake, you might want to try these.


Coconut Cupcakes
1999, The Barefoot Contessa Cookbook, All rights reserved found here

Prep Time: 1 hr 0 min
Inactive Prep Time: 30 min
Cook Time: 35 min
Level: Intermediate
Serves: 18 to 20 cupcakes (mine made 30 cupcakes.. I guess I have smaller cupcake tins?)


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. 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.