Coconut Cupcakes

I got this recipe from a cupcake book that I couldn't pass up in the grocery store checkout. There are so many recipes in this cute little book that I can't wait to try! About a month ago or so I had mentioned to Helbert, a co-worker, that I found this coconut cupcake recipe. He has been bugging me ever since to make the cupcakes. Ok so not really bugging me, more like suggesting that I do. I once told him, and anyone else in earshot, that I like to bake to relieve stress. Jokingly, he made it his mission to stress me out one day, in hopes that I would go home and bake these cupcakes. It cracked me up.

I don't cook with coconut often so this was a fun one because it wasn't the same old thing.

After they were baked and cooled, I got ready to decorate them:

Frosting at the ready

Toasted coconut cooled

Cupcakes all set!

Here is how they turned out:

I left some without the toasted coconut.

Ratings:

Mom - A-
The flavor of these was spot on, and I'm a sucker for almond extract anything. The only reason for the minus is that, to me they were a little dry and the once crunchy toasted coconut, got soft as they sat over night.

R2 - F
I guess I don't like coconut. They look cool though Mom.

Hank - C
He was my little helper with these from start to finish.
He devoured the frosting and after a couple of bites of the cake, he tossed it. Have I created a almost 4 year old cupcake snob?

Without further ado, here is the recipe:

Coconut Cupcakes

Cake Ingredients

1 1/2 cups butter, softened
2 cups sugar
5 eggs
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk (I used regular milk)
1 1/4 cups flaked coconut

Frosting Ingredients:

1 package (8 ounces) cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups confectioners' sugar

Garnish Ingredients:

1 cup flaked coconut

Directions

1. Preheat oven to 350°.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs, one at a time, beating well after each addition.
4. Beat in extracts.
5. Combine the flour, baking powder, baking soda and salt,
6. Add to creamed mixture alternately with buttermilk, beating well after each addition.
7. Fold in coconut.
8. Fill paper-lined muffin cups 2/3 full.
9. Bake for 18-20 minutes or until a toothpick inserted near the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar.
For the garnish, put the coconut into a dry non-stick pan over low heat. Move the coconut around the pan. Keep your eye on it. It can go from toasted and delicious to black in an instant. Once you have gotten it toasted to your liking (I went for a golden brown) get it out of the pan and cooling, a paper plate works just fine. Note: not all of the coconut will be toasted, some will still be un-toasted white, that's just fine.
Frost cupcakes and either sprinkle with toasted coconut or dip the frosted cupcakes into the toasted coconut.
Yield: 2-1/2 dozen.

Suggestions:

• Wait to add the toasted coconut until right before service to keep the crunch.