Canada Day Coconut Cupcakes

So let me start out by admitting that this is not going to be a chef natty original today.  As my regular readers would recall, I am no baker.  I am not the best at it, I find it limiting what with all the precise measurements, and usually - I buy dessert to go along with my fabulous home-cooked meals.  However, after a friend of mine brought over these amazing Barefoot Contessa Coconut Cupcakes - I became instantly addicted and had to make a batch myself (I followed the recipe to a T.  I don't mess with the Contessa and her butter).  They are so incredibly delicious - they top any specialty $4 cupcake i've ever bought from a cupcake shop.  Oh the butter... the butter is delightful.  For a spectacular Canada Day treat - perfect to bring up to the cottage, enjoy in your backyard post long weekend BBQ fun - or simply to stuff your face with... 6 at a time... for no reason - follow the recipe below.

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

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.

xo Chef Natty Butter-lover Barefoot Contessa