via I Made Dinner
by Ina Garten
Makes 18-20 cupcakes
* 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 (I used one vanilla bean)
* 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
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.
Key Lime Buttercream Frosting
8 Tbsp butter, softened
8 oz cream cheese, softened
2 Tbsp lime juice (approx 2 fresh limes)
1 tsp lime zest
5 cups powdered (confectioners’) sugar
cane sugar & fresh limes (for garnish)
In a large bowl (or in a mixer), combine butter, cream cheese, lime juice, and lime zest. Beat with an electric mixer until light and fluffy.
Add powdered sugar, one cup at a time, and continue beating until smooth. If icing is too thin, add more powdered sugar, a couple tablespoons at a time.
via Vanilla Boutique
Lemon Cupcakes topped with Lemon Drop candy via Wicked Cakes Austin
via Jaime Monreal
Submitted by Stephanie Santana of Sweet Creations by Stephanie. This recipe was adapted from a recipe she found for a bundt cake on Baking Bites Blog. She made hers into regular sized cupcakes instead of a bundt cake and topped with Chocolate Buttercream.
Chocolate Pomegranate Cake
2 cups all purpose flour
1 cup brown sugar
3/4 cup sugar
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup butter
3/4 cup cocoa powder
2 large eggs
2 tsp vanilla extract
1 1/4 cups pure POM pomegranate juice
1 cup semisweet chocolate chips
Preheat oven to 350F. In a large bowl, whisk together flour, brown sugar, sugar, baking soda and salt. In a medium sized, microwave-safe bowl, melt the butter in the microwave. Whisk cocoa powder into melted butter until smooth. Allow to cool for 2-3 minutes, so mixture is warm but not hot. Whisk in eggs and vanilla. Add chocolate mixture, pomegranate juice and chocolate chips to the flour mixture and stir until batter is well combined and no streaks of dry ingredients remain visible. Pour into prepared pan.
Bundt Cake: Bake for about 50 minutes, or until a toothpick inserted into the center comes out with only a few moist crumbs attached. Cool cake in pan for 15 minutes, then turn cake out onto a wire rack to cool. Dust with cocoa powder or confectioners’ sugar before serving. Serves 12-16
Cupcakes: Makes 24 regular size cupcakes… Bake for 18 minutes @ 350