Cupcakes & Coffee Cake

Spice

As I mentioned in the post below, Little Miss demanded that I make coconut cupcakes for her bridal shower. While I am normally not a coconut person, I make exceptions for a few coconut items – the coconut cake at the Halekulani in Honolulu and the coconut cupcakes from the Barefoot Contessa store in my hometown of Bonac, aka East Hampton. The Barefoot Contessa was a specialty store on Newtown Lane that sold prepared foods, delectable dessert items and $4 lattes back in 1992. Not being much of a baker, my mom was a frequent shopper and when I worked in town, I always had a friend or two who worked there that would sneak me a cupcake or two. I always said that when I got married I wanted a cupcake tower full of coconut and chocolate ganache cupcakes from the Barefoot Contessa instead of a wedding cake.

Alas, by the time I got married, the Barefoot Contessa store was no longer (I had to settle for an equally amazing wedding cake made by the talented pastry crew at the Halekulani), but its proprietor, Ina Garten has made quite a name for herself with a slew of cookbooks (I even accompanied her to a book signing party as a bookseller when her first cookbook came out) and a show on the food network. I love her cookbooks and watching her show, not just because it reminds me of home and features places and people I grew up with, but because her recipes are easy and delicious. Her cookbooks are filled with all the stuff from her store that I used to love (see shrimp salad) including this recipe for coconut cupcakes. Through the years, I have made these cupcakes for birthdays, baby showers and bridal showers and have converted all my friends, including Little Miss, into coveting these cupcakes. This recipe can also be modified into a layer cake.

Coconut Cupcakes
Adapted from the Barefoot Contessa Cookbook, Ina Garten

Makes about 18-20 large cupcakes or 3 dozen small cupcakes and 1 dozen large cupcakes

  • 3 sticks of butter at room temperature
  • 2 cups sugar
  • 5 large eggs at room temperature
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp pure almond extract
  • 3 cups all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 14 oz sweetened, shreeded coconut

Preheat oven to 325 degeees.

Cream butter and sugar until light and fluffy. Add eggs one at a time, scraping down the bowl after every addition. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together flour, baking powder, baking soda and salt. In three parts, alternately add dry ingredients and buttermilk to batter, beginning and ending with the dry ingredients. Mix until just combined and fold in 7 oz of coconut.

Line muffin pan with paper liners (I usually make a mix of mini muffins and regular sized muffins). Fill each cup to the top with batter. Bake for 20-30 min, until tops are brown and toothpick comes out clean. Cool in pan for 15 min then remove to cooling rack to cool completely. Frost with cream cheese icing and sprinkle with coconut.

Cream Cheese Icing
Note: This is a halved recipe since I always found I had way too much icing left over but if you’re into lots of icing on your cupcakes, double the quantities here.

  • 1 package (1/2 lb) cream cheese at room temperature
  • 1 1/2 stick of butter at room temperature
  • 1/2 tsp pure vanilla extract
  • 1/4 tsp pure almond extract
  • 3/4-1 cup confectioners’ sugar, sifted

Blend together cream cheese, butter, and vanilla and almond extracts. Add powdered sugar to taste and mix until smooth.

Streusel Coffee Cake
I also included the recipe we attached to the bridal shower favors for a moist streusel coffee cake that I make when I have leftover plain yogurt that I need to use up (why are those containers so big?). This recipe is not from the Barefoot Contessa but is always a big hit with my co-workers.

  • 1/2 cup packed brown sugar
  • 1/2 cup rolled oats
  • 2 tsp cinnamon
  • 1/4 tsp allspice
  • 1/2 stick cold butter
  • 3 cups of flour
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1 1/2 sticks butter room temp
  • 1 1/3 cup sugar
  • 3 eggs
  • 1 tsp vanilla
  • 1 1/2 cups plain yogurt

Mix first five ingredients together to make streusel. Set aside.

Sift together flour, baking powder, baking soda, salt and nutmeg.

Cream butter and sugar until fluffy. Mix eggs in one at a time, beating well after each. Mix in vanilla.

Fold in dry ingredients and yogurt alternately in thirds beginning and ending with dry ingredients.

Pour half batter into a bundt pan, sprinkle with streusel. Pour in rest of batter and top with streusel. Bake for 55 min in bundt pan at 350°. Cool on rack.

Shower Brunch

Shower

The brunch spread we put together for Little Miss’s bridal shower included a breakfast casserole, a corn and cheddar quiche, assorted pastries from La Farine Boulangerie, bacon (because you cannot have brunch without bacon) and a fresh summer fruit salad.

The breakfast casserole is a recipe I picked up from one the local ladies I worked with in Hawai’i. She brought it to a party and I could not stop eating it. After I got the recipe, I was a bit horrified to find out what was in it, but like any good casserole, it contains cream of mushroom soup and it is seriously delicious.

Breakfast Casserole 

  • 16 oz package of ground pork breakfast sausage
  • 1/2 onion chopped
  • 10 oz box defrosted frozen spinach, chopped, squeezed dry
  • 1 can (10 3/4 oz) can of cream of mushroom soup
  • 10 3/4 oz milk (use soup can to measure)
  • 12 eggs
  • 1 cup shredded cheddar
  • 1 bag (32 oz) frozen bag tater tots

Follow directions to bake tater tots. Remove from oven and adjust oven to 350 degrees.

In a large skillet, brown sausage. Drain and set aside. Using the same large skillet, drain out excess oil from sausage saving 1-2 tsp and sauté onions and spinach (you can also include sliced fresh mushrooms) on medium heat for 5 min. Turn off heat and add back drained sausage. Set aside.

In a separate large bowl, beat eggs, mix in soup, milk and half of the shredded cheddar cheese. In a 9×13 inch baking dish, even spread tater tots to cover bottom of pan. Spread a layer of the sausage, onion and spinach mixture over the tater tots. Pour the egg mixture over tater tots and sausage mixture.

Bake for 45 min. in 350 degree oven. Remove from oven, sprinkle remainder of cheese over the top of the casserole and bake for an additional 5-10 min until cheese is melted. Eat right away or at room temperature.

Corn and Cheddar Quiche
Recipe courtesy of my fabulous cohost Erin

  • 5 large eggs
  • 1 tbsp flour
  • 3/4 tsp pepper
  • 3/4 tsp nutmeg
  • 3/4 tsp thyme
  • 4 ears of corn, kernels removed
  • 1 cup half & half
  • 3 tbsp melted butter
  • 3/4 cup grated cheddar cheese
  • 1 pie crust

Preheat oven to 375 degrees. Combine eggs, flour, pepper, nutmeg, thyme and 1/3 of corn in a food processor. Blend until corn is finely chopped.

Pour into large bowl and add half & half and melted butter. Whisk to combine. Add remaining corn and grated cheddar cheese.

Prepare pie crust and place in pie pan. Pour mixture into crust. Bake until filling is set and golden, about 50 min. Serve warm.

Little Miss Bridal Shower

After a long hiatus I am back! We had some web issues, we lost Yuan to Shanghai where he continues to seek out the perfect dumpling, and Little Miss and I have been working our day jobs while taking care of our human and canine babies.

But enough excuses. Last weekend I cohosted a cookbook themed bridal shower for Little Miss who is getting married next month. Having already had her Amazon wishlist of cookbooks for years, she got a enough books from her wishlist to keep her busy for her matrimonial future. She also demanded coconut cupcakes.

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All the guests brought their favorite recipes for a recipe box we found on etsy. Many people brought family recipes. We also had book plates to go inside the cookbooks for messages to Little Miss.

Recipe
Name that spice game. Little Miss tied for first with five correct answers.

Spice

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Brunch table for twelve with spice jar favors filled with Saigon cinnamon from Oaktown Spice Shop and coffee cake recipe.

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Cupcakes

Congratulations to Little Miss and we love you!  Thank you to my amazing cohost Erin and to Janine for the nicer photographs in this post.

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