Auntie Em's coconut cupcakes
Dear SOS: Whenever I get out to L.A., I have to stop at Auntie Em’s Kitchen in Eagle Rock for a cupcake fix -- specifically, for a coconut-cupcake-with-coconut-cream-cheese-frosting fix. It’s a miracle of a baked good. Do you think you could get the recipe for a Bostonite who’s stuck on the East Coast dreaming of this confection?
Jenny Sawyer
Boston
Dear Jenny: 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. This one’s for you, Bostonites.
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.
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.
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.
Frost each cupcake with 3 tablespoons frosting and sprinkle with extra shredded coconut. The cupcakes will keep for 2 days.
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