Home…All Set For Easter & Coconut cupcakes

Welcome is what reflects God’s spirit of love, joy and happiness.
-Emilie Barnes

Hello, sweet friends…

Happy Easter!!!

Home has never been so important…

Ours has become a special way for me to experience contentment and express creativity.

I feel fortunate that my husband supports…

encourages...

and most importantly…

appreciates my ongoing efforts in creating a home for us.

That being said this past week I had so much delight creating an Easter tablescape…

sewing a small table cover and napkins which matched the dining alcove curtains…

I think it all came together quite beautifully…

What’s Cooking?

This year instead of my usual bunny cake I thought it would be fun to bring it up a notch…and so I chose to bake Ina Garten’s delight. Oh my goodness!!! What made this dessert great was Joe loves coconut and I love cupcakes…perfect pairing!

COCONUT CUPCAKES

Ingredients:

3/4 pound unsalted butter at 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 all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened, shredded coconut

Cream Cheese Icing (see recipe)

Preheat the oven to 325 degrees.

Instructions:

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one 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 three 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 cup 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. Frost with cream cheese icing and sprinkle with the remaining coconut.

Cream Cheese Icing (For 18 to 20 Large Cupcakes)

1 pound cream cheese at room temperature

3/4 pound unsalted butter at room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure almond extract

1-1/2 pounds confectioners’ sugar, sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.