Ina's Coconut Cupcakes

I'd heard (wonderful things) about these cupcakes and had been dying to try them! Ina Garten is world renowned for her classic French cooking (although she is all-American) and I've found her a dependable source for impressive recipes. If the rumors were true, I didn't dare mess with something so perfect- so here you have it- the unadapted Barefoot Contessa Coconut Cupcakes themselves. These cupcakes are worthy of their fame!

Besides mixing them by hand (although using a stand mixer will save you time and a sore arm), I followed the recipe exactly. It is ESSENTIAL that you use room temperature butter, eggs, and cream cheese. If not, you will make things much more difficult for yourself and risk ruining this delightful dessert (and then I have no sympathy for you). Baking is a science and there is a reason for (almost) everything. So don't bother to begin until your ingredients have reached room temperature. The only alteration I would ever consider is using coconut milk instead of buttermilk to amp up the coconut flavor. If I give it a try, I'll be sure to let you know how it goes!

These cupcakes are slightly dense, ever-so-sweet, and seriously scrumptious! The frosting makes a lot, so heap it high and you will be grateful. You do have the option to toast the coconut topping. By no means are these a light dessert and no way will you have just one. But something this good doesn't come along that often, so go ahead...ooh and ah and devour another!

INGREDIENTS
3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs, room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 cups flour
1 tsp. baking powder
1/2 tsp.baking soda
1/2 tsp. kosher salt
1 cup buttermilk
14 oz sweetened, shredded coconut

Frosting:
1 lb. cream cheese, room temperature
3/4 lb. (3 sticks) unsalted butter, room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lb. confectioners' sugar, sifted (or more until you've reached the desired consistency)

DIRECTIONS

1. Preheat the oven to 325 degrees F.

2. 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.

3. 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.

4. 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.

5. 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.

6. Frost the cupcakes and sprinkle with the remaining coconut.

NOTE: For added flavor, you can toast the coconut in the oven before topping the cupcakes.

Makes 24 cupcakes.

(Adapted from Food Network)