Description
Barefoot Contessa Coconut Cupcakes deliver pure tropical paradise with rich, moist texture. Creamy frosting and delicate coconut flakes create an irresistible dessert that transports taste buds to a luxurious Caribbean escape.
Ingredients
Scale
Main Ingredients:
- 5 extra-large eggs (room temperature)
- 375g (13.2 ounces) all-purpose flour
- 400g (14.1 ounces) sweetened shredded coconut
Base and Liquid Ingredients:
- 340g (12 ounces) unsalted butter (room temperature)
- 400g (14.1 ounces) sugar
- 240ml (8 fluid ounces) buttermilk
- 1–½ teaspoons vanilla extract
- 1–½ teaspoons almond extract
Finishing and Binding Ingredients:
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 225g (8 ounces) cream cheese (room temperature)
- 340g (12 ounces) unsalted butter (room temperature)
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 680g (24 ounces) icing sugar (sifted)
Instructions
- Prepare the baking environment by heating the oven to 160°C (325°F) using the fan setting. Thoroughly grease two muffin trays and line each cavity with paper cupcake liners.
- In a stand mixer, cream the butter and sugar together vigorously for approximately 5 minutes until the mixture becomes pale, light, and significantly expanded in volume.
- Incorporate eggs into the butter mixture one at a time, mixing on low speed and carefully scraping down the bowl’s sides after each addition. Introduce vanilla and almond extracts, blending until the mixture appears smooth and uniform.
- In a separate mixing bowl, meticulously sift together flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents.
- Alternate adding the dry ingredient mixture and buttermilk to the butter mixture in three stages, starting and concluding with dry ingredients. Mix gently until ingredients are just combined, avoiding overmixing.
- Delicately fold 200 grams of shredded coconut into the batter, ensuring even distribution without deflating the mixture.
- Fill each muffin cup to the brim with batter, creating a generous and rounded top.
- Place the muffin trays in the preheated oven and bake for 25-35 minutes, monitoring until the cupcake tops turn golden brown and a toothpick inserted into the center emerges clean.
- Allow cupcakes to rest in the pan for 15 minutes, then carefully transfer to a wire cooling rack to achieve complete cooling.
- Prepare the cream cheese frosting by beating cream cheese and butter until achieving a smooth, fluffy consistency.
- Blend vanilla and almond extracts into the cream cheese mixture, then gradually incorporate sifted powdered sugar, mixing until the frosting becomes light and airy.
- Once cupcakes have cooled completely, generously apply cream cheese frosting and sprinkle the remaining shredded coconut on top for a decorative finish.
Notes
- Capture the festive Easter spirit with these adorable coconut-covered cupcakes that bring whimsy and sweetness to your holiday table.
- Peeps marshmallow bunnies perch playfully atop creamy cream cheese frosting, transforming simple cupcakes into delightful seasonal treats.
- Scattered jellybeans add bursts of color and playful charm, creating a vibrant backdrop that makes these cupcakes visually irresistible.
- Soft, natural lighting enhances the texture of fluffy coconut and smooth frosting, inviting viewers to dive into these delectable springtime desserts.
- Professional food styling turns these cupcakes into a mouth-watering centerpiece that celebrates the joy and brightness of Easter celebrations.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 410
- Sugar: 41g
- Sodium: 190mg
- Fat: 23g
- Saturated Fat: 14g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 85mg