This particular cupcake is for my DH so I didn't want it to be flowery. The box was in a package of 2 for $1 at our local dollar store. (If you don't have a dollar store nearby, Regina has a cupcake box you can print out.) The cool cupcake and the sentiment are from The Cutting Cafe's All About Cupcakes. Regina has really outdone herself on this huge set! There are sentiments galore, cupcakes of every size and shape, cupcake stands and circle words all ready to punch out and add to your cards and gifts. I chose to mix the top from one of the cupcakes with the bottom of another and simply glittered it up to match my box. Stay tuned because I'll have a couple of other creations coming up using this super set.
Regina is, once again, allowing us to give away whatever set we chose to feature. I will draw by random number selector for this super set on Monday, January 18th. Just leave me a comment and tell me what your favorite cupcake is. I'd be honored if you decide to follow me as well.
Now for a close up of that cupcake.....
This is my all time favorite dreamy, creamy cupcake confection. The recipe is from the Barefoot Contessa's Cookbook, takes mere minutes to whip up, makes 18-24 large cupcakes and is sure to WOW your guests.
3/4 lb. unsalted butter, room temperature
2 c. sugar
5 extra-large eggs, room temperature
1-1/2 t. pure vanilla extract
1-1/2 t. pure almond extract
3 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1 c. buttermilk
14 ounces sweetened, shredded coconut
Cream cheese icing (recipe follows Not Ina's)
Preheat oven to 325 degrees.
In bowl of 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 vanilla and almond 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 muffing pans with paper liners. Fill each cup to the top with batter. (I use an ice cream scoop.) Bake for 20-25 minutes, until the tops are brown and a toothpick comes out clean. Remove to a baking sheet and cool completely. Frost with cream cheese frosting and sprinkle with the remaining coconut.
Cream cheese Frosting
8 ounces cream cheese at room temperature
1/2 c. unsalted butter at room temperature
1 t. pure vanilla extract
1 t. pure almond extract
1 pound confectioner's sugar, sifted
In bowl of an electric mixer fitted with paddle attachment, blend butter, cream cheese and extracts. Add the confectioner's sugar and mix until smooth.
I'm off to eat my cupcake before someone else does!