Coconut Cupcake Recipe

Coconut Cupcake Recipe
Serves 16
-1 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

1. Preheat the oven to 325 degrees F. In the bowl, cream the butter and sugar on high speed until light and fluffy for 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 pan with paper liners. Fill each liner to the top with batter. Bake for 25-30 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 20minutes. 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. Frost the cupcakes and sprinkle with the remaining coconut.

Serve and enjoy the Coconut Cupcake Recipe Dessert

No comments:

Post a Comment