? re BC Coconut Cupcakes

[Jennifer D]

I am hoping to make these for Easter dessert [figure kids can frost and sprinkle on coconut and jelly beans, right? :)]

One question: The recipe calls for 3/4 tsp each vanilla extract and almond extract. DS is allergic to nuts, so the almond extract is out. Should I just leave it out and do nothing; sub more vanilla extract [would that be too vanilla?]; sub 3/4 tsp something else for the bit of liquid???


Thanks for any suggestions!

[sneezles]

I'd go with more vanilla!:D

[Jennifer D]

Thanks! That was my plan - then I suddenly wondered if it would be too much. Considering I accidentally ordered a 32 ounce bottle of vanilla from KAF this week, I'll be quite happy to use an extra 3/4 tsp of the stuff!!!
[never order at 1 am; who can visualize 32 ounces at 1 am?!]

[hAndyman]

If you have some coconut extract I'd go with that; if not, as you intended.

[SweetTooth]

Would love to have this recipe!! And your reviews. :D

good luck!

[sneezles]

Thanks! That was my plan - then I suddenly wondered if it would be too much. Considering I accidentally ordered a 32 ounce bottle of vanilla from KAF this week, I'll be quite happy to use an extra 3/4 tsp of the stuff!!!
[never order at 1 am; who can visualize 32 ounces at 1 am?!]


As a vanilla lover I find it's never toooo much!;)

[surfer376]

Would love to have this recipe!! And your reviews. :D

good luck!

Here's the recipe:


Coconut Cupcakes

1999, The Barefoot Contessa Cookbook

Prep Time: 1 hr
Inactive Prep Time: 30 min
Cook Time: 35 min
Level: Intermediate
Serves: 18 to 20 cupcakes

Ingredients
3/4 pound (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra-large eggs at room temperature
1 1/2 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
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

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, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Frost the cupcakes and sprinkle with the remaining coconut.


and Foodnetwork.com reviews (http://www.foodnetwork.com/recipes/ina-garten/coconut-cupcakes-recipe/reviews/index.html)

[SweetTooth]

Thanks Chari!!

Happy Easter!

[surfer376]

Thanks Chari!!

Happy Easter!

You're welcome! ;)
Have a great Holiday too!