OK...this obsession with coconut 'fairy cakes' (English name for cupcakes) is making me more nuts!
I went to SISiversary in Franklin, TN and could not find a local bakery that could provide me with these angelic morsels...zip. zilch. nada!
I was so out of luck. I think it put me in a fog, because every photo I took of the eventful weekend is a disaster! No good photos at all!!!
I am a bit miffed. So....I'll blame it on Franklin's lack of a great bakery and end it at that. hmpf!!!!!!!
soooooo...for those of you whom also wanted a taste of the delightful gems...here's a recipe I got from the LA Times, whilst looking for a photo of my favorite pastries:
This billowy coconut cupcake is pretty irresistible. The cake has a hint of almond and a light buttermilk tang. There's tender, shredded coconut baked into the cake too. And the frosting -- it's a cream cheese frosting with butter mixed in, airy and creamy both, finished with a sprinkling of more shredded coconut on top.
Auntie Em's coconut cupcakes
Servings: Makes 1 1/2 dozen cupcakes
Note: Adapted from Auntie Em's Kitchen in Eagle Rock.
2 1/3 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup vegetable oil
1 cup buttermilk
3 eggs
2 1/2 teaspoons vanilla extract, divided
2 teaspoons almond extract
1 1/3 cups sugar
1 3/4 cups shredded sweetened coconut, plus extra for decorating the frosted cupcakes
1/2 pound cream cheese, at room temperature
1/2 cup plus 2 tablespoons (1 1/4 sticks) butter, at room temperature
3 1/3 cups powdered sugar, sifted
1. Heat the oven to 325 degrees. In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Using a hand mixer or in a stand mixer, on low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.
2. Place 18 paper muffin cups into muffin tins. Fill each cup with a generous one-fourth cup of batter, so that it comes three-fourths up the side of each cup. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes to a rack and allow to cool completely.
3. For the frosting: Beat the cream cheese on low speed until smooth; scrape down the sides of the bowl. Add the butter and continue mixing on medium speed until smooth. Scrape down the bowl again. Add the powdered sugar in three additions at low speed, mixing each addition until just combined. Scrape down the bowl again. Add the remaining teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
4. Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.
Each serving: 475 calories; 4 grams protein; 55 grams carbohydrates; 1 gram fiber; 27 grams fat; 11 grams saturated fat; 66 mg. cholesterol; 288 mg. sodium.
