Saturday, September 12, 2009
Unlike them, I'm at a kickback, not drinking. It's like a kickback-housewarming party. So I asked the hosts what they wanted me to bring out of the two choices - coconut cupcakes or rootbeer float cupcakes. Two out of the three wanted coconut cupcakes so I went with that.
This was really simple to put together. It was just basically throwing everything together and I really enjoyed that because I am sick and I just can't stand anything too hard.
It was simple - just mix everything and into the oven it goes. While I was waiting for the cupcakes to finish baking, I whipped together the cream cheese frosting. Very simple, very tasty.
While waiting for the cupcakes to cool, I just put the frosting into the freezer. That's how I make sure that my frosting is pipe-able. I stirred every once in a while to make sure that frosting was not freezing too much.
/2 sticks (3/4 cup) unsalted butter, room temp
1 cup sugar
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 cup buttermilk
7 ounces sweetened, shredded coconut [I had toasted it]
1/2 pound (1 8-oz. pkg.) cream cheese, room temp
1 1/2 sticks (3/4 cup) unsalted butter, room temp
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 pound confectioners' sugar, sifted
Preheat the oven to 325 degrees F.
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.
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 3 1/2 ounces of coconut [I basically took a little more than half and put it into the batter]
Line a muffin pan with paper liners.
Fill each liner to the top with batter. [I put two tablespoons in]
Bake for 25 to 35 minutes [mine were done in 15], 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.
Meanwhile, make the frosting. 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.
I also topped mine with these coconut M&M's I found at the local supermarket. SUPER FUN!