Coconut Cupcakes with Key Lime Frosting

Coconut Cupcakes with Key Lime Frosting

via I Made Dinner

Coconut Cupcakes

by Ina Garten
Makes 18-20 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 (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

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.

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 (confectionersí) sugar
cane sugar & fresh limes (for garnish)

Directions
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.

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Video of The Cupcake Cannon on The Johnny Cupcakes Suitcase Tour

Via KmpGrz on YouTube – April 28th, 2010 – The Johnny Cupcakes Suitcase Tour stop at Kamp Grizzly was epic.† Johnny brought a great crowd, his limited edition tour gear and the inspiration for Kamp’s Cupcake Cannon.† Portland’s Kamp Grizzly developed a steam-punk style pneumatic cupcake cannon and set the stage for eating frosty delights at 120psi. The blasting buffet was documented in at 700fps coming off the Phantom HD Gold. As the evening shook down, cupcake enthusiasts continued to step in front of the cannon and camera. Some shaking in their boots, others perched in zen-like states, ALL were covered in delicious frosting, spongy cake, and showered in a mist of sprinkles.

Thanks to Lady_Bastet for bringing this video to The Cupcake Blog

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