Thursday Night Nicoise Salad

Thursday Night Nicoise Salad
Allow all of your salad stars to shine on their own. Dress each component of your salad individually and pile onto a platter. Simple food is just so darn pretty. Make something like this whatever you have on hand!

Friday, February 6, 2009

The BEST Coconut Cupcake Ever!

Those of you who know me well, know that I LOVE this recipe. These are definitely everyone's favorite cupcake and certainly the most requested. Here it is, the famous Barefoot Contessa coconut cupcake recipe. The cream cheese frosting on the cupcakes pictured here was tinted pink for Valentine's Day, but I generally always keep it real with no added coloring. Try them once. Make them forever. Have a passionate Valentine's Day and live each day as if it were February 14th! Wishing you sweetness . . . Love, Katie


The Barefoot Contessa Coconut Cupcakes



3/4 pound of unsalted butter at 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 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 Frosting (recipe follows)

Makes 18-20 large cupcakes

Pre-heat oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs, one at a time, scraping down the bowl after each addition. Add the extracts and mix well.

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 the coconut.

Line a muffin pan with paper liners. Fill each cup 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 to cool completely. Frost with the cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing


1 pound of cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1 1/2 pounds confectioners sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and extracts. Add the confectioners sugar and mix until smooth.

1 comment:

  1. The BEST CUPCAKE EVER. Truely a Katie's Passion
    and Mine too. Mary

    ReplyDelete

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MORE 4 U

From here, you can continue scrolling down to check out some of my favorite dishes and KPK highlights.

For more posts (articles), recipes, stories and pictures, you can scroll up (in the right column under "What You Missed") and click on 2008, 2009 2010, 2011, 2012 or 2013. As of June, 2013, there are are total of 139 posts in KPK. You can spend more time here when you know where to look, right?! Another way to enjoy my kitchen is to click on any items of interest in the section entitled "Passion Posts", also up above in the right column.

Love, Katie ~ I am so glad you're here! Stay awhile!

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