Halloween Coconut Cupcakes with Cream Cheese Icing

Top 4 Reasons Why I Love Halloween:

1. Dogs in costumes.

2. Guilt free unlimited candy consumption.

3. It’s my birthday. As a kid this was awesome since trick or treating at the neighbors’ houses resulted in extra treats for the birthday girl. Now, it is an excellent excuse to have a Halloween party.

4. My mom makes me a dessert of my choosing for the big day. This year, I opted for coconut cupcakes (my absolute favorite kind).

My mom makes the BEST cupcakes I’ve ever had. They are fluffy, moist, flavorful and perfectly frosted and covered in sprinkles. This recipe has been one we go back to often since it has never done us wrong. One word of caution with this one: don’t be afraid of the massive quantity of butter used… just close your eyes and pretend it’s healthy.

This year, we decided to make our cupcakes a little Halloweeny by adding some fun sprinkles on top. I got a big case of Halloween sprinkles from Target and went to town. It gave them a fun little touch and ensured that no cupcake looked the same.

Last Halloween thought of the day – in New York, how do kids trick or treat? Apartment door to apartment door? Do they go out to the suburbs? In LA, I used to do a quick trick or treat around my small neighborhood early and then my parents would drive me to Hancock Park to meet up with my friends and do a full 2-hour door-to-door trick or treat marathon.

Halloween Coconut Cupcakes with Cream Cheese Icing

Makes 18 to 20 large cupcakes

Ingredients:

  • 3/4 pound unsalted butter at room temperature
  • 2 cups sugar
  • 5 extra-large eggs at room temperature
  • 1 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons pure almond extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 14 ounces sweetened, shredded coconut
  • Cream Cheese Icing (directions below)
  • Sprinkles (optional)

Directions:

  1. Preheat oven to 325 degrees.
  2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, about 5 minues. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
  3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three 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.
  4. Line a muffin pan with paper liners. FIll each cup to the top with batter. Bake for 25-35 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. Frost with cream cheese icing and sprinkle with remaining coconut and sprinkles.

Cream Cheese Icing

For 18 to 20 large cupcakes

Ingredients:

  • 1 pound cream cheese at room temperature
  • 3/4 pound unsalted butter at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/2 pounds confectioners’ sugar, sifted

Directions:

  1. In the bowl of an electric mixer, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.

Recipe from The Barefoot Contessa Cookbook 

Advertisements

5 Comments

Filed under Baking, Cupcakes, Recipe

5 responses to “Halloween Coconut Cupcakes with Cream Cheese Icing

  1. Pingback: A Perfect Day | Koko Likes

  2. Happy Birthday! Have a spooky night with quilt free indulgence!
    xoxo
    Paula

  3. Naomi

    Wish I had stuffed a few in my purse to go last night!!

  4. Eden

    i need another one! i tried saving a bite for drew but couldn’t.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s