Day 266 – Coconut Cupcakes with Cream Cheese Icing

23 Apr

I don’t know about you, but on Wednesdays, sometimes, I just need a little pick-me-up.  Ya know, something light.  Fluffy.  Creamy.  Ya know.  Sweet and simple.  And these Coconut Cupcakes with Cream Cheese Frosting (recipe below from Food Network).

Coconut-Cupcakes     Mini-Coconut-Cupcakes

The cupcakes are dense, but springy, and a little sticky. They have a sweet, almond flavor, reminiscent of Angel Food Cake, but it’s a totally different texture. The coconut adds a nice texture and flavor. Kinda reminds me of a coconut macaroon.

Cream-Cheese-Frosting

The frosting is fluffy and smooth. It has a strong cream cheese flavor. I’d like more vanilla or almond, or maybe both. I’m getting mostly sweet cream cheese. Which isn’t bad, just not terribly interesting.

Coconut-Cream-Cheese     Mini-Coconut-Cream-Cheese

Together it’s almost like eating a frosted macaroon. The almond in the cupcake definitely makes up for the lack in the frosting. And the sweetness of the frosting brings out the coconut in the cupcake. Very complementary to one another.

Coconut-Cream cheese top

Scoring Sheet:

  • Cupcake Taste: 4
  • Frosting Taste: 3.5
  • Overall Taste: 4
  • Appearance: 3.5
  • Ease of Making: 4
  • TOTAL: 19

Mini-Coconut-Cream cheese-top

RECIPE

Coconut Cupcakes with Cream Cheese Frosting (recipe from Food Network)

Cupcakes:

  • 3/4 pound unsalted butter, at room temperature
  • 2 cups sugar
  • 5 eggs, at room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 14 oz sweetened, shredded coconut

Frosting:

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

For directions visit Coconut Cupcakes with Cream Cheese Frosting.

*Tomorrow: Pink Lemonade Cupcakes*

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