Simple but Elegant

I love cupcakes that are simple and anyone can decorate.  Don't get me wrong...I also love the time-consuming, challenging, artistic creations, but I think the best cupcakes are tasty, simple and elegant.

from Metrocurean.com

(blog featuring the opening of Hello Cupcake in Washington, DC)

Pinny-K  via  Flickr

kellbakes for Baking 911

simply anne  via  Flickr

Recipe of the Week - Snowballs (coconut cupcakes)

Week 27

Lake Tahoe is preparing for a major winter storm that should arrive sometime tonight.  In honor of the expected snowfall  (10+ feet predicted by Thursday of next week), this week's recipe is for Snowballs...a.k.a  coconut cupcakes. 

This is Ina Garten's recipe (the Barefoot Contessa) and her cream cheese frosting recipe is very close to mine.  If you prefer working with a mix, the Barefoot Contessa Coconut Cupcake Mix is available at specialty kitchen stores or can be ordered online. 

Snowballs  (Coconut Cupcakes)

3 sticks unsalted butter - room temperature
2 cups sugar
5 extra-large eggs - room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

Preheat the oven to 325 degrees and prepare cupcake pan with liners.

Cream the butter and sugar until light and fluffy - about 5 minutes. With the mixer on low speed, add the eggs, one 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 half the coconut.

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.


Frosting

16 oz. cream cheese - room temperature
3 sticks unsalted butter - room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 pounds (6 cups) confectioners' sugar - sifted

Cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.  Sprinkle the tops of the cupcakes with the remaining coconut.

Recipe of the Week - Coconut Cupcakes

Week 13

If you are a coconut lover you are going to love this recipe! The secret ingredient is ground coconut powder made by pulsing flaked coconut in a food processor. Thank you to Martha Stewart for sharing this coconut secret in her new cupcake book Martha Stewart's Cupcakes: 175 Inspired Ideas for Everyone's Favorite Treat (2009).

Martha Stewart's Coconut Cupcakes

1 3/4 cups all-purpose flour

1/2 tsp. salt

2 tsp. baking powder

3/4 cups (1 1/2 sticks) unsalted butter - soft

1 1/3 cups sugar

1/2 cup sweetened flaked coconut (packed)

2 eggs plus 2 egg whites (room temperature)

1 1/2 tsp. vanilla

3/4 cup UNsweetened coconut milk - use buttermilk if unable to find coconut milk

flaked or shaved coconut for garnish

Preheat oven to 350 degrees. Prepare cupcake pan with liners. Whisk together flour, baking powder and salt. Pulse flaked coconut in food processor until finely ground and add this to the flour mixture.

Cream butter and sugar until pale and fluffy. Beat in whole eggs, then whites and add vanilla. Add flour mixture alternating with coconut milk - begin and end with flour. Beat until combined.

Fill cupcake liners 3/4 full. Bake for about 20 minutes - rotate pan halfway through. Cool completely.

Frost with your favorite buttercream or seven minute frosting recipe and garnish with toasted or plain flaked coconut or shave fresh coconut for a more dramatic presentation. Press coconut gently to adhere to frosting.