Friday, November 25, 2011

A Thanksgiving Treat !

It's Black Friday and while Kat is away I'm holding down the blog. Because we are particpatig in this little thing called National Blog Posting Month we have to post for everyday in November. . . however you know life outside blogging  can be and nothings been planed for the next two days so I'll be winging it.

For Thanksgiving I made some coconut cupcakes and  I want toshare the recipe with you in today's post They were moist and delicious. You don't have to make them coconut, add some extra vanilla or cocoa powder to the mix.

These will make the perfect reading snack.


Books and Sensibility Cupcakes (Adapted from Barefoot Contessa)


Cupcakes
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
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

Cream Cheese Frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 teaspoon light corn syrup (optional)
1/2 teaspoon pure almond extract
1  pound confectioners' sugar, sifted

Decorations
Wilton 2D tip
Sandwich bags
Sprinkles
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, corn syrup, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.

Use the Ziploc bag ad snip off the tip and connect the frosting tip.


To do the swirl consult the following videos, just start from the outside and go in a circle gently overlaying each level.




Happy Eating !


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