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ความคิดเห็นที่ 24 |
Coconut Cupcakes
(from The Barefoot Contessa Cookbook)
Serves: 18 to 20 cupcakes
Ingredients
* 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 kosher 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, sifted
Directions
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 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 vanilla
and almond extracts. Add the confectioners' sugar and
mix until smooth.
Frost the cupcakes and sprinkle with the remaining
coconut.
แก้ไขเมื่อ 13 ส.ค. 53 20:58:13
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13 ส.ค. 53 20:54:45
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เล่นไรกัน ทำไมวีวี่ไม่รู้ ยังไม่ได้อ่าน แต่ขอแปะด้วยก่อนนะ ค่อยตามอ่าน55555
