Rob and I celebrated our Anniversary this week. I'm not exactly sure why, but the kids love this special day as much as we do. They made us cards, bought me a gift and insisted there was dessert for our celebratory date-night-at-home dinner.
We contemplated a cake for a while, and after throwing that idea out the window (I was working during the day and there really wasn't much time to get a whole cake finished) we settled on cupcakes. Coconut cupcakes. Rob and I met over muffins, so cupcakes seemed quite apropos.
I wanted to put something special on the top of the cupcakes so I went with paper hearts attached to a wooden skewer. Simple yet effective. I know a lot of people are over the whole cupcake craze but I think we're really just getting into it. They were easy to make and fun to decorate. And perfect for saying "I love you".
PS - A cupcake recipe that yields plenty of baked goodies is great for the upcoming school year. Freeze half of the treats and keep them on hand for class parties and birthday celebrations. That way you won't be up baking at midnight (believe me, I've done this!) in hopes of sending homemade goodies into the classroom.
Coconut Cupcakes with Cream Cheese Frosting, adapted from Barefoot Contessa
- 1 1/2 cups butter, room temperature
- 2 cups sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla
- 3 cups flour
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 2 cups sweetened, shredded coconut
For the frosting:
- 1 package cream cheese
- 3/4 cups butter
- 1 teaspoon vanilla
- 1/2 - 3/4 pounds confectioners sugar, sifted
Preheat the oven to 325. In the bowl of a mixer fitted with a paddle attachment, cream the butter and sugar on high speed until light and fluffy (at least five minutes). With the mixer on low speed, at the eggs one at a time, scraping the bowl after each addition. Add the vanilla and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda and salt. Add the dry mixture to the butter mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined and fold in the coconut.
Line a muffin tin with paper liners. Fill each 3/4 full with the batter and baked for 25 minutes, or until the tops are golden and a toothpick inserted into the centre comes out clean.
While the cupcakes are cooling make the frosting. In a clean bowl of an electric mixer cream together the cream cheese, butter and vanilla, on low speed. Add the confectioners sugar and mix until smooth. Frost the cupcakes and top with additional coconut if you like.