Cupcake Tour 2008: Annihilated

For those who read about the Cupcake Tour 2008, or for those who didn't, it was a great time. Cupcakes were abounding and pretty tasty. But there was one thing that bothered all of us on board: Were the cupcakes really worth their cost? I could have told you right then and there that the answer would be no, but at the same time, you can't really put a price on quality family time and trying new foods together.

Today Katie made Coconut Cupcakes for a small get together with some friends. These little cups of coconut dusted heaven are the answer to the store bought cupcake. Forget the trend, the fancy "green" utensils, and all of the clever marketing. This is a darn good cupcake.



Coconut Cupcakes

Batter:

3/4 pound unsalted butter, at room temperature (3 sticks butter)
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

Frosting:

1 pound cream cheese, at room temperature
3/4 pound unsalted butter, at room temperature (3 sticks butter)
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners sugar, sifted

Preheat the oven to 325 degrees. 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 25-35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to the 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.