Wednesday, April 13, 2011

Buttery Coconut Cupcakes for Calamity Kate's Birthday

Happy Birthday Cupcakes
Today is my birthday and I wanted to share a few of my favorite desserts with you. 
 I made this cupcake just a few weeks ago and they were great. I love how rich and super flavorful the cake is and oh my the butter cream is to die for! Creamy and silky and of course full of the best things in life…butter, sugar and coconut. I did put much more almond extract in than recommend, I love almond extract with coconut. These amazing cupcakes have not just 3 or 4 sticks of butter, but 6 stick of awesome, creamy butter goodness!

Barefoot Contessa's Coconut Cupcakes:
Food Network

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

Coconut Butter cream
1 pound cream cheese at room temperature

3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract

1 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
18-20 cupcakes

Preheat the oven to 325 ˚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.


  1. Yay!! HAPPY HAPPY BIRTHDAY!!! I'm a fellow almond extract lover! lol

  2. Happy birthday Kate!

    I recently made some cupcakes that asked for almond extract. I only put the amount required but it still made them delicious! You could definitely taste the almond.

    I'm not a coconut person. My mom is, but she's the only one in our family who likes them and I don't think a couple dozen cupcakes for herself are what she needs. I bet there's a way to substitute something else. That's part of baking, isn't it?

  3. Happy birthday, Kate!! I hope you're having a fantastic day - and how can you go wrong with anything coconutty! ~ Courtney

  4. Happy Birthday to you!!!!!!!!

    Wow that's a lot of butter in those cupcakes. Which is a complete green light for me to add them to my "to do" list. mmmm butter!!

    Hope you have an incredible day Kate!

  5. Happy HAPPY birthday to simply one of the nicest human beings on the face of the earth. And many, mnay more.

    Yes, YES to almond extract.


  6. Happy Birthday! I hope you have a wonderful day!

  7. Happy Birthday!!! I hope someone cooks for you today. :)

  8. Happy Birthday Kate! Sorry I'm late, I'm so behind on my blog reading. I hate that! I hope you had a wonderful day!!


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