photo by cafemama.
As far as I am concerned, cupcakes are some of the most beautiful things in the world. I have friends who make fun of me because of how many cupcake groups I am a member of online, but I just love looking at hundreds of pictures of them on a daily basis. They are, by far, my favorite sweets to bake.
This cupcake recipe comes from Epicurious and the frosting recipe is Ina Garten's. The two combined make a perfect and delicious cupcake.
For the cupcakes:
3/4 cup blanched almonds (or rounded 1/2 cup blanched slivered almonds)
1 1/2 cups sugar
6 cups sweetened shredded coconut (from two 14-ounce bags)
2 1/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 ounces unsweetened chocolate
1 cup (2 sticks) unsalted butter, room temperature
4 large eggs, room temperature
1 (13 1/2-ounce) can unsweetened coconut milk, stirred
2 teaspoons pure vanilla extract
For the frosting:
1 pound cream cheese at room temperature
3/4 pound (3 sticks) unsalted butter, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
1 1/2 pounds confectioners' sugar, sifted
Shredded coconut, for sprinkling
Preheat oven to 350°F. Grease muffin cups or line with paper liners.
In food processor, process almonds and 1/2 cup sugar until finely ground. Add 2 loosely packed cups shredded coconut and pulse twice to chop slightly. Transfer mixture to medium bowl and whisk in flour, cocoa, baking powder, baking soda, and salt. In metal bowl set over pan of barely simmering water, melt chocolate, stirring until smooth. Remove from heat and set aside. Using electric mixer, beat butter and remaining 1 cup sugar at high speed until fluffy, about 5 minutes. Beat in eggs 1 at a time, beating well after each addition. Add melted chocolate and beat at moderate speed until incorporated. Add 1/2 of flour mixture and mix at low speed until nearly smooth. Add coconut milk and vanilla and mix at low speed until blended. Add remaining flour mixture and mix at low speed until smooth.
Spoon batter into prepared muffin cups, filling almost to top. Bake until tester inserted in center of 1 cake comes out clean, about 25 minutes. Cool in pans on racks.
For the frosting: In the bowl of an electric mixer fitted with the paddle attachment, or in a mixing bowl with a handheld mixer, 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 shredded coconut.