While I am a huge Ina Garten fan, I decided to give another version of "coconut cupcakes" a try. You know, just to do a little "compare & contrast". I decided to go with this version from the Washington Post's "Food Wars". They raved about it so it seemed like a safe bet.
After tasting this new recipe, I found them both to be delicious but very different from each other. Who knew there could be so much variation between coconut cupcake recipes? Ina's (the Barefoot Contessa) cupcakes have an "almond" undertone, while these have a "nutmeg" undertone.
I modified the frosting recipe because I always have extra frosting that goes unused. Here are the measurements I used for the frosting:
8 oz. cream cheese
4 tablespoons unsalted butter
1 1/2 teaspoons vanilla
4 teaspoons coconut milk (shake the can first)
dash freshly grated nutmeg (whole nutmeg are the least expensive at World Market)
3 1/2 cups powdered sugar
1 cup shredded sweetened coconut
Again, you can find the Washington Post cupcake recipe here...and the Barefoot Contessa recipe here.