Coconut Cupcakes

Like fashion, my taste in Food Network shows changes with the seasons. For a while there, I was a 30 Minute Meals fan, but now Rachel Ray is just driving me crazy. Seriously, is it just me or does she seem like she's drinking way too much coffee now, or perhaps is addicted to some sort of stimulant? Hmm, I dunno, but now my current fav is The Barefoot Contessa. Perhaps because Ina Garten, the contessa herself, seems more approachable and, even though her food takes longer than 30 minutes to make, her food--and specially desserts--just look so crazy divine! Below is the Barefoot Contessa's cupcake recipe. If you're too lazy to make it, you can now buy the baking mix online or at Cooks of Crocus Hill.

INGREDIENTS

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• 1 ½ teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting: Check out the recipe here.

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 half of the coconut (about 7 ounces).

Line a muffin pan with paper liners. Fill each liner to the top with batter. TIP: Use an ice-cream scoop to neatly and evenly fill the cupcake tin. 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.