Tuesday, March 9, 2010
I should start out saying a big thanks to Jaclyn, my SIL who made these tasty treats 4 years ago, and has had me hooked ever since. Another big thanks needs to be said to the cookbook where she got the recipe from.. love that Ina Garten! Grandpa W. probably loves her too.. these are a fav!)
Now, don’t have a heart attack when you read the ingredient list, just tell yourself that you can have one (or three if you are like me) a day, and call it good.
3/4 pound unsalted butter at room temperature (that’s 3 sticks)
2 cups sugar
5 extra large eggs at room temperature
1 1/2 teaspoons vanilla
1 1/2 teaspoons almond extract (mmmm..)
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut (divided in half)
Preheat oven to 325. Cream together butter and sugar for about 5 minutes on low. Add eggs, one at a time, mixing well, then add the vanilla and almond extract. In a separate bowl, sift together: flour, baking powder, baking soda, and salt. Add 1/3 of the combined dry ingredients and half of the buttermilk to the batter. Mix well, then add 1/3 more of the dry ingredients, and the other half of the buttermilk. Mix again. Add the last of the dry and mix until just combined. Fold in 7 ounces of the coconut, and bake in lined muffin tins for 25-30 minutes. Let cool well and then ice.
1 pound of cream cheese (softened)
3/4 pound unsalted butter, at room temperature (3 sticks again.. I know, I know..)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 1/2 pounds of powdered sugar.
Cream together the cream cheese and butter. Add the vanilla and almond extract, then add in the powdered sugar. I would mix in a half at a time. You can fold in the remaining coconut or top the iced cupcakes with it, Merrill likes it that way so there is adequate warning that these particular cupcakes contain coconut.. or do a bit of both. They look pretty and taste even better.
This does make a lot of icing, but I like to eat it for breakfast. ;)