Bridal Shower Cupcake Duo

I know I seem to have an obsession with coconut lately but this one wasn't my choice. It was a request for my friend Nicole's bridal shower. I did half coconut and half red velvet. For the red velvet I went with the recipe I made a few months ago ~ Red Velvet Cupcakes.~ Although I did make a coconut cupcake a month or so ago, that recipe had a some lemon in it. This time around I wanted a pure coconut recipe. I however, also needed to find a recipe that did not require coconut cream or milk. I would at some point like to make a recipe using coconut milk/cream one day but I did not have any in my house and I had time to go get some. Now who could I trust for a coconut cupcake recipe without coconut milk? Ina Garten, of course! Has she ever created something that didn't turn out well or make you want to reach through the screen and take it from her?   

Coconut Cupcakes "sans coconut milk"

(Adapted from Ina Garten)
Makes 12 cupcakes

INGREDIENTS:
3/4 cup unsalted butter, room temperature
3/4 cup sugar
3 large eggs at room temperature
1 tsp pure vanilla extract

1/2 tsp pure almond extract 

1/4 tsp coconut extract
1 1/2 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk ( didn't have any used the 1/2 cup milk and 1 tbsp vinegar)

8 ounces sweetened, shredded coconut

Icing: 

1 cup ( 8oz, 1 package) cream cheese, softened at room temperature

1/2 cup unsalted butter, softened
1 tsp vanilla

1/4 tsp coconut extract

2 cups icing sugar, sifted. (or more depending on heat level and consistency)

Topping: 

1 - 1 1/2 cups of flaked coconut

INSTRUCTIONS:

1) Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.   In a large bowl or your mixer bowl, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed and add the eggs, 1 at a time, scraping down the bowl after each addition. Add the extracts until just combined.


2) In another bowl combine the dry ingredients. Alternate adding the flour mixture (3 times) and buttermilk.  Starting and ending with the flour. Mix until just combined. Fold in the coconut.

3)  Fill each cup about 2/3 full.   I used a 1/4 cup scoop.  Bake for 20 to 25 minutes, until the tops are brown and a toothpick comes out clean. Continue to cool in the pan for 10 minutes. Remove to a baking rack and cool completely.

4) Make the icing : In a large bowl/mixer bowl, beat together the cream cheese, butter, and vanilla and coconut extracts.  Add the confectioners' sugar and mix until smooth.   Pipe on top of cupcakes and top with flaked coconut and other decorations if you have any.

After two successful recipes of cupcakes without coconut milk I am beginning to think it might not be needed to create a moist and delicious cupcake chocked full of coconut goodness.   I knew I could trust you Ina.  The cupcakes and the shower were a hit!  

MEG's RATING: D-EEEE-LICIOUS

Red velvet cupcakes with gumpaste flowers

Coconut cupcakes with hearts on crinkle rounds