Enjoy this yummy dessert from my friend and chef Laurie Bakke and her cookbook, Laurie Bakke’s Kitchen.
• ¾ lb. Butter – unsalted and at room temperature
• 2 C. Sugar
• 5 Eggs – large and at room temperature
• 2 t. Pure Almond Extract
• 1 ½ t. Pure Vanilla Extract
• 3 C. Flour – all purpose
• 1 t. Baking Powder
• ½ t. Baking Soda
• ½ t. Salt
• 1 C. Buttermilk – shaken thoroughly
• 14 Oz. Coconut – shredded and sweetened
• Cream Cheese Icing
• 1 Lb. Cream Cheese – at room temperature
• ¾ Lb. Butter – unsalted – at room temperature
• 2 t. Pure Almond Extract
• 1 t. Pure Vanilla Extract
• 1 ½ Lb. Confectioner’s Sugar – sifted
• In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
• Makes 18 to 20 Large Cupcakes or 24 Medium Cupcakes
•Preheat the oven to 325 degrees.
•In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy – about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down after each addition. Add the almond and vanilla extract and mix well.
•In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry ingredients and 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 cup to the top with batter. It is very important to fill each each cup to the top evenly, so the muffins come out looking consistent. 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. Frost with the cream cheese icing and sprinkle with the remaining coconut.
•Chef Laurie’s Note:
•With any leftovers, make sure to cover and place in the refrigerator. Allow to come to room temperature before serving again.
•The cupcakes can be made, baked and cooled completely; then can be frozen. Make sure they are wrapped with plastic wrap two times and store in an air-tight container in the freezer. When ready to use, remove the cupcakes from the freezer and allow time to thaw. Frost the cupcakes and serve immediately.
Courtesy of my friend Laurie Bakke’s Kitchen and her cookbook
Visit Laurie at her new store Sage Gourmet on Main Street in Hendersonville, North Carolina
8:00 a.m. – 4:00 p.m.
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