Saturday, August 29, 2009

Best Buttermilk Cupcakes

Best Buttermilk Cupcakes
3 sticks butter, room temperature
2 c. sugar
6 large eggs at room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 c. flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 c. buttermilk
2 c. sweetened, shredded coconut
8 oz. (1 block) cream cheese at room temperature
1 1/2 sticks butter, room temperature
1/2 tsp vanilla extract
1/4 tsp almond extract
3/4 pound confectioners' sugar,
Preheat the oven to 325 degrees. 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 five minutes (of course this would work with a handheld mixer, also). 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 one cup of the coconut.Line a muffin pan with paper liners. Fill each liner three-quarters full with batter. Bake for 22-25 minutes, until the tops are brown and a toothpick comes out clean (don't overbake or cupcakes will be dry!). Allow to cool in the pan for five 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.
I got this recipe off of My Kitchen Cafe and it is so so so good!!! I am a big fan! When i made it the frosting, the recipe on her blog made enough to cover the 28 cupcakes and there was still an extra 2 cups! so on here I 1/2 her recipe for you. If you like extra frosting though, just double mine. I hope you enjoy!
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