Barefoot Cupcakes

Tonight I had a craving to make some cupcakes... although I had lots of other things to do I followed my craving and I am very glad I did. Here's the product...

Coconut Cupcakes
From the Kitchen of Ina Garten
(Barefoot Contessa, 1999)

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 (or 1 T white vinegar mixed with 1 cup (minus 1 T) milk)
  
• 14 ounces sweetened, shredded coconut

For the frosting: (I made half of this and had leftovers)

• 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, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. On low speed, add the eggs, 1 at a time. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift 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, 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.

OH SOOO GOOD!!! You gotta love you some Barefoot Contessa.