Barefoot Blogging: Coconut Cupcakes

Man, oh, man.  I’m in love.  These Coconut Cupcakes from the Barefoot Contessa are to die for!  Over at Barefoot Bloggers, Jamie of Jamie’s Green Kitchen chose this recipe for the group to make.

If you like coconut,

Try

These

Now!

For best results, make them the day before you want to serve them.  They are even better the next day.  They were good the day I made them, but when I ate one the next day, I thought I’d died and gone to heaven!

The recipe for these gems can be found here.  The recipe tells you to fill each cupcake liner to the top.  Don’t do it.  That’s too much.  I think you’ll also find that the recipe makes more than she says.  Otherwise, follow the recipe as written.  Here are the ingredients:

Ina Gartner’s Coconut Cupcakes

  • 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

It’s thyme to eat!

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2 Comments on “Barefoot Blogging: Coconut Cupcakes”

  1. Kimberly Says:

    Your cupcakes look so pretty!


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