Table of Contents
barefoot contessa. 1 3/4 pound unsalted butter at room temperature. 2 2 cups sugar. 3 5 extra-large eggs at room temperature. 4 1-1/2 teaspoons pure vanilla extract. 5 1-1/2 teaspoons pure almond extract. 6 3 cups all-purpose flour. 7 1 teaspoon baking powder. 8 1/2 teaspoon baking soda. 9 1/2 teaspoon salt. 10 1 cup buttermilk.
2006, Barefoot Contessa at Home, All Rights Reserved. Preheat the oven to 350ºF. Grease 2 (9-inch) round cake pans, then line them parchment paper. Grease them again and dust lightly with flour.
Fold in 7 ounces of 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 and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
Loading Video… Not only is there coconut ON Ina’s cupcakes, there’s coconut IN them too. For cake bakers, here are the basics of mixing, prepping and baking.
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