Coconut Cupcakes from a Twittering Doodie

Cake, Desserts, Easter / Friday, February 19th, 2010

When I was a kid, we were taught that bragging was bad. Because every time a child brags, a baby unicorn gets rabies.

Still, I forgot about the baby unicorns earlier this week when my sister texted me, asking what was new. (I mean, she’s my sister and a Harvard graduate and the caregiver of the First Human Children, so I figured I was on safe ground)

And every time I tried to type in, “Hey, I made Paste Magazine’s list of 25 Foodies to Follow on Twitter!,” my phone’s spell-check would change “Foodies” to “Doodies.”

So, if you’ve been looking for a doodie, eureka! You’ve found me!

Let’s celebrate with cupcakes.

I joined the rest of the Barefoot Bloggers in making a batch of Ina Garten’s Coconut Cupcakes this month, and they are exactly how they should be. The cakes are light and buttery, with big coconut flavor, a little buttermilk tang and a whisper of almond extract, which gives them that professional bakery touch. And for the frosting, you can put away your piping bag. These little cakes were meant to be crowned with an ample amount of cream cheese frosting, piled high with a spoon or spatula, and sprinkled with shredded coconut.

The coconut flavor intensifies with time, so these cupcakes would be a great make-ahead item for a birthday party, shower or Easter egg hunt.

Or just to celebrate life as a doodie.

Coconut Cupcakes

Adapted from Ina Garten’s “The Barefoot Contessa Cookbook”

Makes 12

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 7 ounces sweetened, shredded coconut, divided

  • 1/2 pound (8 ounces) cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 12 ounces confectioners’ sugar, sifted
  1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  2. 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; mix well.
  3. In a separate bowl, sift the flour, baking powder, baking soda and salt.
  4. 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 3 1/2 ounces of coconut.
  5. Fill each paper liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  6. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar, and mix until smooth.
  7. Frost the cupcakes. Sprinkle with the remaining 3 1/2 ounces coconut.

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22 thoughts on “Coconut Cupcakes from a Twittering Doodie

  1. Hahahaha this post just turned me into a thirteen-year-old boy :D

    My husband loves coconut so these would be a great gift for him! Bookmarked for his birthday :-)

  2. Congrats on making the list of 25 Foodies to follow. I have been reading your blog for awhile and really enjoy it. Love your pics and sense of humor. Keep up the good work!

  3. When I grow up I want my blog to be as funny as yours. Love it. (ps. I mentioned your blog on my blog yesterday. I made the bourbon bread pudding. YUM!)

  4. I wondered why you said you made "some magazine's list". It sounded so lackluster, i thought it was like "Joe Bob's list of good eats and sh!t". It all makes sense now.

  5. Congrats on being a top DOODIE!!! haha You deserve it! These cupcakes look fantastic. I need to use up my coconut…so I'll be making these very soon.

  6. a) this was really one of your funnier posts, and that's saying a lot.

    b) i could love me one (or 1/2 dozen) of these cupcakes right NOW.

  7. We were out of town for Valentine's Day so as a Valentine's happy I gave my husband a certificate for a coconut cake. Now I've got a great new recipe to try!

  8. I made these cupcakes for my wedding and I loved them. They not only looked beautiful but they tasted fantastic. But then again, I'm a sucker for anything coconut. And hey, congrats!!

  9. ok…I lol'd at the unicorn comment! Do you watch Better off Ted? There was a line the other day and it was "this just feels wrong, like beating a unicorn to death with a bag of rainbows"
    I love coming to your site, you always make me laugh and there is ALWAYS good food! Hooray!

  10. LOL, congrats on making the 25 best twittering doodies list! :) Just remember I commented and followed before you blew up to be a bigtime doodie. Hee-hee

  11. These cupcakes are scrumptious! I made them for Valentine's Day and decorated each one a little differently. Your blog is new to me – it's great!

  12. These look so delicious and tasty! I love making cupcakes, I can't believe it's been as long as it has since I've whipped up a batch!

  13. It's cold, it's snowy, it's totally not spring yet, but I am thinking, yes, I am, that I could make these (as I have many times before) and then lock myself in my room and enjoy one, two, maybe three and forget the weather. Slap me and get me out of this, will you??? Your photo is NOT helping.

  14. These cupcakes are simply divine! Just finished a batch and while doing a taste test, my boyfriend caught me biting the ends of the wrapper and savoring every crumb and morsel. They really are that good! Thanks for the recipe, this is surely a keeper.

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