My FAVORITE ... Coconut Cupcakes!!!

Broc surpised me with this book a couple of Christmases ago. It has some amazing recipes in it. Knowing that I am slightly obsessed with cookbooks and that I am on a never ending quest to find the best recipe, it was the perfect gift. I highly reccomend it! And you know any recipe by Ina Garten is going to be fabulous! 

So in this fancy little book was where I was first introduced to...

The Barefoot Contessa's COCONUT CUPCAKES!!!

Coconut cupcakes happen to be one of my favorite kinds of cupcakes! And these babies are amazing! A hands down favorite for me! The combination of the cake and the frosting together are  perfection! If you are going for the wow factor - these are the cupcakes to make! I'm telling you- a little bit of heaven in every bite! They are elegant and perfect for any party or occasion!

So I think there is one ingredient that is key to making these babies so good. It is my staple secret ingredient to baking. Let me introduce you to the best vanilla on this planet:

Nielsen-Massey Madagascar Vanilla

I never really thought that it made a difference which brand of vanilla extract I used. I thought they were all the same. That was until I tried this! This stuff will change your life. I promise. After trying this there is no way you will ever go back. You can purchase it at any specialty food store like, Williams-Sonoma, or Orson Gygi (if you live in UT). I usually purchase the huge 32 oz. bottle and it definitely gets used!

Now onto the recipe.

Coconut Cupcakes

Courtesy of The Barefoot Contessa

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 almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

14 oz. sweetened, shredded coconut

For the frosting:

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. In a 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 vanill and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Enjoy!