Coconut Cupcakes

Saturday morning began with productive plans and the best of intentions:

Sheets to be washed, groceries to be bought, and rooms that needed dusting and mopping and windex! There was also a baker derrière that needed at least 45 minutes on that much dreaded treadmill after a pizza and taco spree; we won’t be talking about that, my friends. Then there was that little “inner yogi” whispering a gentle reminder I did once upon a time stretch, breathe deeply, downward dog, and channel my inner whatever.

It was going to be one of those days. The ones that leave you jittery from caffeine and swimming in self satisfaction.

I wish I could say that I checked every box on the list, alas, Manhattan had ideas of its own… what a city. Saturday mornings at the greenmarket are a zoo; I wish I would finally come to terms with the madness. Forget about grocery shopping at Trader Joe’s Or Whole Foods unless you have 47 minutes to stand in line and the patience of a saint. I have very little patience for frantic lines these days, and I try to keep my anxious fist clenching and cursing to a minimum in public… it really is not a good look. To the laundromat! Thinking about washing your clothes today? Think again; where else in the world is there a line for the freaking washing machines?! Washing machines people!!! This is the part I remind you I do- truly,madly,deeply- love Manhattan. I do. I do do do. However, discouraged with the line wrapping the block for yoga and not an empty treadmill in sight- I quit real life for the day.

I went home, did an embarrassingly small set of squats and crunches, and made cupcakes. Since being a grown up wasn’t working out; I totally regressed to the 10 year old girl who only ever wants to bake cupcakes. Ok… I still always want to bake cupcakes.

I made coconut cupcakes. I’m a coconut nut, for sure. I would say my obsession with coconut started late in life, let’s say early 20’s. Maybe it was my first experience sipping a certain rum; I admit nothing! Whatever it was, I became obsessed with coconut everything. That’s a lie; coconut water is pretty much the worst thing i’ve ever gulped, but it has a huge following, so I’m sure it was just me.

I went to my number one lady for this one. I love Ina. I have all her books. I am obsessed with how romantic her and her husband are for each other. I always keep a keen eye out for her when I’m in the Hamptons. I bet Ina knows a thing or two about those freaking lines, she is a born New Yorker.

These actual cupcake was very light in coconut flavor; I liked the vague hints of coconut flavor, but if you wanted more you could always add coconut extract instead of the almond. The texture was moist and light- perfect. The Icing was decadent: rich, thick, and heavenly sweet. I toasted my coconut and topped each cupcake with it; I like the added color and flavor from toasting it. As always, Ina made me a very happy girl. I ate 3, made a nice tall gin and tonic, kicked my feet up and faded out slowly to a season of ‘Mad Men’. Yesterday I finished all that grown up productive nonsense and guess what- ate more cupcakes when I got home; it’s all about balance. Now I need to go pack bikinis, because I’m hitting the beach for a week! Any vacation plans? xx

Coconut Cupcakes with Coconut Cream Cheese Frosting- Ina Garten

Ingredients

3/4 pound (3 sticks) unsalted butter, 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 flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
14 ounces sweetened, shredded coconut

For the frosting:

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

Directions

Preheat the oven to 325 degrees F.

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 5 minutes. 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 7 ounces of coconut.

Line a muffin pan with paper liners. 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.

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.