Coconut Cupcakes

Okay, I admit it. I am not much of a baker, except for pie. But here is a great recipe based on one from the Barefoot Contessa Cookbook by Ina Garten. This is one of my favorite cookbooks, by the way.

This recipe makes a zillion mini cupcakes
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 salt
1 cup buttermilk
14 ounces 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

Preheat the oven to 325 degrees F. Cream the butter and sugar on high speed until light and fluffy. 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, mix together the flour, baking powder, baking soda, and salt. 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 mini muffin pan with paper liners. Fill each liner to the top with batter - you will think it is too much, but it isn't. Bake for 25 to 35 minutes. Ina says to bake them until the tops are brown, but mine never really get brown. Just make sure that a toothpick comes out clean. Allow to cool before frosting.

For the frosting, 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 dip them in coconut.