Okay so I'm seriously dreaming about cupcakes, and on the hunt for the best recipe. I think everyone should join in. The problem is that I'm on a diet and so is Travis (he really is, he's lost almost 20 lbs. so far, tell him how good he looks!) Anyway so I'll have to give them to my visiting teachees or something, maybe Dallas' preschool class. The point is, I want the best recipe. I already feel like I have an amazing cake recipe, and I've tried it in cupcakes, and it is pretty good, but I think it works best as a bundt cake.
So here is a challenge for you all, find a good recipe, try it out and send me the recipe and pictures of your creations, and I'll post them for all to see. I'm even thinking to up the antee I'm going to have a prize for the best cupcake, free purse anyone? Ange, I know you're with me on this one, Becky, Katie (that would be a good idea for your upcoming, uh occasion...) you guys are in too. I think I'm going to start with a recipe I've always wanted to try from the Barefoot Contessa for her coconut cupcakes. The coconut one from Sprinkles was my favorite, so I want to try hers. I'll have to come up with a good occasion, maybe the Mom's lunch I'm going to Friday, that would be a good taste testing location. I think Martha was doing cupcakes on the show today, I taped it so I'll have to watch it later and see if she had any good ideas.
Here's the Contessa's recipe:
Ina's Coconut Cupcakes
Makes two dozen cupcakes
This recipe comes from Ina Garten, owner of the Barefoot Contessa in East Hampton. It makes especially rich and delicious cupcakes. Use an ice-cream scoop to neatly and evenly fill the cupcake tin.
3 cups cake flour(non self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
5 large eggs
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
1 1/2 teaspoons pure vanilla extract
1 1/2 teaspoons almond extract
1 cup buttermilk
1 pound sweetened flake coconut
Cream Cheese Frosting
1. Heat oven to 350°. Sift the dry ingredients together into a medium mixing bowl, and set the bowl aside. Break eggs into a small bowl, and set aside.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, 3 to 5 minutes. With the mixer running, carefully pour in eggs and vanilla and almond extracts.
3. Mix in the flour mixture and buttermilk by alternating between 1 cup flour and 1/2 cup buttermilk; be sure to start and end with the flour mixture. Add half the coconut, and mix until just incorporated.
4. Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4-cup capacity; the batter should nearly reach the tops of the cups. Bake until a cake tester inserted in the center comes out clean, 25 to 30 minutes.
5. Remove cupcakes from the oven, and allow them to cool briefly in the tin before transferring them to a wire rack to cool completely, about 45 minutes. Generously ice them with cream cheese frosting, and sprinkle with remaining coconut.