Almond Joy Cupcakes

In another effort to use up all the miscellaneous ingredients in my house, I decided to make these cupcakes. I have half a bag of shredded coconut that still needs to be used up! We’ll see if I can find a use for it! Anyhoo…this is the first time I tried these cupcakes and I tweaked the original recipe to my own liking. I reduced the portion size, changed the frosting, and added my own toppings! The end result was amazing! These are oh sooo good! Hope you enjoy!

 

CUPCAKES (Yields about 12)

Ingredients:                                                          

  • 1 ½ sticks of unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs at room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 7 ounces sweetened, shredded coconut

Directions:

  • 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.

 

FROSTING

Ingredients:

  • 1/2 cups milk
  • 2 1/2 tablespoons all-purpose flour
  • 1/2 cup white sugar
  • 1/2 cup butter
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract

Directions:

  1. Combine the milk and the flour in a medium saucepan over low heat, stirring constantly until the mixture thickens.
  2. Set aside to cool completely, but not in the refrigerator.
  3. Cream together the butter and sugar. Add vanilla and almond extracts and beat for about 4 minutes until light and fluffy.
  4. Stir in the cooled milk and flour mixture and beat continually until the frosting reaches spreading consistency.
  5. Frost the cupcakes.
  6. You can top with coconut, chocolate pieces, and almonds.
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