Established in 2006 as a Community of Reality

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Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

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Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

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Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Coconut Cupcakes

    Lobo
    Lobo
    Lobo
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    Posts : 28411
    Join date : 2013-01-12
    • Post n°1

    Coconut Cupcakes Empty Coconut Cupcakes

    Post by Lobo Thu 09 Jul 2015, 4:49 pm

    Coconut Cupcakes (Makes 18 to 20 large cupcakes)

    Copyright 1999, The Barefoot Contessa Cookbook by Ina Garten, Clarkson Potter/Publishers, All Rights Reserved

    Coconut Cupcakes 589_175%20coconut%20cupcake
    Photo: Melanie Acevedo
    Coconut Cupcakes Thumb_tbcc
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    3/4 pound (3 sticks) unsalted butter at 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 all-purpose flour
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup buttermilk
    14 ounces sweetened, shredded coconut

    For the Cream Cheese Icing:
    1 pound cream cheese at room temperature
    3/4 pound unsalted butter at room temperature
    1 teaspoon pure vanilla extract
    1/2 teaspoon pure almond extract
    1 1/2 pounds confectioners' sugar, sifted
    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, one 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 three 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 Cream Cheese Icing. 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.
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