Thursday, May 6, 2010

Ina's Coconut Cupcakes

Coconut Cupcakes - barefoot contessa
Most of what Ina Garten cooks up in the kitchen is pretty much just plain fabulous. She loves flavor, butter, and more butter. Of the desserts I have made of hers, each one has been a winner. However, I for one am a lover of coconut. I want to get it anyway I can, in my food, on my skin, on my lips...into my popcorn. I just love coconut. So of course I had to try her cupcake recipe.  This recipe comes from the barefoot contessa cookbook. I omitted the almond extract as I felt the almond took away from the sweetness of the cakes themselves and I added more vanilla and a touch more salt. These are so lovely and wonderful to bring to a party because of just how beautiful they turn out.

Ingredients: Coconut Cupcakes
3/4 lb. butter (room temp)
2 cups organic sugar
5 xl eggs (room temp)
3 tsp pure vanilla extract - I like more vanilla so I added more and left of almond extract
3 cups flour - all purpose
1 tsp baking powder
1/2  tsp baking soda
1 tsp salt 
1 cup buttermilk
14 oz....sweetened shredded coconut

Baking Instructions:
     Preheat the oven to 325. Cream butter and sugar until light and fluffy with paddle attachment, about 5 minutes. With mixer running on low, add sugar, eggs one at a time, scraping down the bowl after each addition. Add the vanilla extract, mix well.
     In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in 7 oz. of coconut. (save the rest for the tops of muffins)
     Line muffin pan with paper liners (I use parchment liners). Fill each cup 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. Frost with cream cheese icing and sprinkle with remaining coconut. (Garten, Ina, the barefoot contessa cookbook, pp. 175-176)
** For an added touch, toast 1/2 the coconut at 300 degrees for about 10 minutes with constant stirring. Toss toasted coconut with untoasted before putting onto cupcakes.

Cream Cheese Icing
1 lb cream cheese at room temp
3/4 lb unsalted butter at room temp
2 tsp vanilla extract
1.5 lbs confectioners sugar - I think this is too much, I added sugar and tasted as I went along. I ended up using less and it did not effect the consistency of the icing. 

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla extract. Add confectioners' sugar and mix until smooth. Sprinkle with coconut. (Garten, Ina, the barefoot contessa cookbook, pp. 175-176)


  1. these are heavenly!!!! you have everything I love on one cupcake! cream cheese frosting, toasted coconut and more coconut! I don't like almond extract either, I 'm glad you left it out!
    thanks so much for sharing this wonderful cupcake recipe!

  2. Thanks for your comment Chef D! I know.... cupcakes and coconut... who could want more... this weekend it is going to be a coconut rum cake! I know, Almond Extract has ruined a few recipes of mine, I think I'll try it again (like my tastebuds have changed and then.. whammo...cake ruined.


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