The Barefoot Contessa 1999
3 sticks of unsalted butter, room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp vanilla
1 1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut (7 ounces for the batter and save the remaining to decorate the tops of finished cupcakes.)
1 pound of cream cheese at room temperature
3 sticks unsalted butter, room temperature
1 tsp vanilla
1/2 tsp almond extract
1 1/2 pounds confectioners' sugar, sifted
Using your electric mixer cream the butter and sugar on high speed until light and fluffy for about 5 minutes. Lower the speed and add one egg at a time and mix. Scrape down the sides of the bowl often. Add the extracts and mix well.
In another bowl, combine the dry ingredients and mix these with a spoon or whisk. Alternately add the dry ingredients to the butter mixture along with some of the buttermilk. Continue doing this until all the ingredients have been added and mixed. Fold in the coconut (using only 7 ounces)
Line the muffins pans with paper liner and fill each cup close to the top with batter.
Bake at 350 degrees for about 25-35 minutes or until a toothpick inserted close to the center comes clean. Baking time will depend on the amount of batter you put in each cup.
Allow to cool in the pans for about 15 minutes then remove and place on a cooling rack.
Using the mixer combine the cream cheese and butter, and mix on high speed til light and creamy. Then add the extracts and the confectioners' sugar. Mix until desired consistency is reached.
Frost the cupcakes and decorate with the shredded coconut.
sweets for saturday