Ingredients
-
-
3
-
1
-
1/2
-
1/2
-
5
-
3/4
-
2
-
1 1/2
-
1 1/2
-
1
-
1
-
-
8
-
8
Directions
Coconut Cupcakes With Cream Cheese Frosting, The Barefoot Contessa’s delicious recipe!, Love these little beauties I made them for a babyshower, and they were a hit They look beautiful, and taste great , I always make these for Easter, and I think about them all year long They are sooo good the frosting quantities are very generous, so feel free to put some in a bowl and dip strawberries in it or something
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Steps
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1
Done
|
Heat Oven to 350. 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
Done
|
With an Electric Mixer, 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
Done
|
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
Done
|
Line a Cupcake Tin With Paper Liners. Fill Each Cup With Batter; the Batter Should Nearly Reach the Tops of the Cupcake Cups. Bake Until a Cake Tester Inserted in the Center Comes Out Clean, 25 to 30 Minutes. |
|
5
Done
|
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. |
|
6
Done
|
Frosting: Place Cream Cheese in a Medium Mixing Bowl. 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. |
