Im Dreaming Of A White Christmas

Amsterdam All Lit Up

My Holiday Tablesetting Which Includes Sheepskin Tossed Over Chairs  

Love Sugar Dusted Pears

Want To Wake Up To This Kitchen Christmas Morning and Fix Cinnamon Rolls & Juice

Can't Throw A Holiday Bash Without These Coconut Cupcakes. See Recipe Below!  

Holiday Table Decor

Winter White At Gucci

Gorgeous Winter White At Chanel, The Perfect Party Dress & Handbag!

Bulgari Chandelier-Earrings 

The Perfect Little Tree

Create An All White Desert Bar  

Add Wings To Backs Of Chairs 

   Wish I Was There Now! 

The Best Coconut Cupcakes You Will Ever Have

Recipe:

I adapted this recipe from Barefoot Contessa. While Ina's cupcakes are amazing, she adds coconut to the cake batter and I didn't love that. She also adds almond extract, wasn't a fan of that either. I took out the almond extract and added 1 teaspoon of freshly grate orange zest to the batter and to the icing I added a few teaspoons of orange juice. I changed up a few things and love the results. You get a very moist, buttery cupcake with a hint of citrus that compliments the coconut. The tang of the citrus gives dimension to the flavor. Enjoy!

 Ingredients

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons of freshly grated orange zest
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk

• For the frosting:
• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 pounds confectioners' sugar, sifted
• 1 1/2 teaspoons of orange juice

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 orange zest 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.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and orange juice. Add the confectioners' sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.