8.12.10

coconut cupcakes

Coconut is one of my favourite ingredients. But I don't like "unsophisticated" coconut - just heavily sprinkled, uncalled for, overbearing and undercooked. I like my coconut creamy and appropriate, fragrant and as an accent. Like in Bounty bar, Lemmingtons or indeed in this amazing cupcake recipe.

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Needless to say, it is a modification of Ina Garten's recipe, she has the most amazing talent for home cooked foods and her cupcakes are second to none. But she cooks for a lot of people so her recipes are usually very large. This one is halved and still produces 15 cupcakes, which is about 10 more than my husband and I can eat :)


Ingredients

for cupcakes
170g unsalted butter (at room temperature)
1 cup of sugar
3 medium eggs
1 tsp good vanilla extract
1.5 cups flour
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
200g shredded coconut

for icing
250g cream cheese (at room temperature)
170g unsalted butter (at room temperature)
1/2 tsp vanilla extract
375g icing sugar

Preheat oven to 170 C
Using the paddle attachment, cream the butter and sugar well, then add vanilla and eggs one by one, making sure it mixes well.
Separately, combine the flour, baking powder, baking soda and salt. Slowly add the dry ingredients to the butter and egg mixture, until is well combined but not over beaten.
Fold in the shredded coconut.
Place cupcake baskets inside the cupcake/muffin pan, and add about 1 large tablespoon (or ice cream scoop) of muffin mix to each. The baskets should be filled to just below the rim. Don't worry about smoothing it over because the cupcakes will raise and form a pretty shape by themselves.

Bake for 35 minutes, until cupcakes are just golden, and when you pierce them with a toothpick, no wet dough sticks to it.

To make the icing, cream the butter and the sugar until light and fluffy. To this add cream cheese and vanilla and whisk until smooth and creamy.
You will end up with more icing than you need, but halving this recipe would give not enough.

Spoon the icing onto cooled cupcakes and sprinkle with a little bit of shredded coconut. I decorated these with edible daisies, but feel free to decorate as you wish.

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Bon appétit!

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