Friday, June 25

Free Friday!

I'm one of those people who believe in the "healthy mind/healthy body" connection, so I don't eat a lot of refined sugars, etc...

BUT, everyone needs to have a little fun now and then, right? So I implemented "Free Fridays" at our home! WooHoo!

Each Friday I choose something decadent to make, and I allow myself to eat a serving (or two) of it. Today was so far beyond decadent...it bordered on debauchery!

I present to you...

Coconut Cupcakes!


Here's the recipe I used:

From The Barefoot Contessa, Ina Garten

Ingredients


* 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

Directions

Preheat the oven to 325 degrees F.

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.

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.

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.

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.

Frost the cupcakes and sprinkle with the remaining coconut.

7 comments:

PoohsKitten said...

Mmmmmmmmmmmm!

Michele Chastain said...

Lindsay, they came out sooooo good! My sister is a huge Ina Garten fan and she told me that she's never cooked a Barefoot Contessa recipe that wasn't fabulous! So far, I have to agree with her. These were, without a doubt, the best cupcakes I've ever baked! You're a fan of Ina...any other recipes of her you particularly like? :)

Mitzi said...

Oh my, I just want to pull these through the computer screen.

I'm your newest follower from LBS - Tea Party Social. Hope you will stop in for a visit at my site as well. Have a wonderful Saturday!

Karen Mortensen said...

Those look so good. I love the concept of Free Friday. Good idea.

Yenta Mary said...

O ... M ... G!!! I love cupcakes, I love coconut, and I love Ina Garten -- does it get any better than this???

Leanne said...

Here I go...licking my computer screen ... AGAIN!! LOVE LOVE LOVE these .... gotta run and make them!

(And thank you SO MUCH for the really kind words on my blog post today! You are so sweet and your support to my "creativity" made my heart feel good! Thanks!!!)

Michele Chastain said...

Hey Leanne! :) I literally had to have my hubby makes the rounds today to friends (3 plates) to give away cupcakes so I didn't eat them ALL myself. I seriously think they're the best ones I've ever made. :) :)