Receta Ina Garten's Coconut Cupcakes

by Monte Mathews

Recipe for Coconut Cupcakes:

3/4

• pound (3 sticks) unsalted butter, room temperature
• 5
• extra-large eggs at room temperature
• 1 1/2
• teaspoons pure vanilla extract
• 1 1/2
• teaspoons pure almond extract
• 14
• ounces sweetened, shredded coconut
• 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

Preheat

the oven to 325 degrees F.

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, 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.