Things I have learned writing this blog:
Baking is easy. Writing is hard.
Eight months of the year in Vancouver, daylight is terribly difficult to come by.
People like stories about life, not just about how delicious the cookie is going to be.
They do not like posts about circus.
I don’t really care what people like. I just blog-vomit whatever’s willing to be sucked out of my brain (see #1).
I might be in love with the Oxford comma.
I should always bake before getting dressed to go out, as I will inevitably end up with a light dusting of flour all over me.
Trampolines are scary (okay, that particular bit of knowledge may not have come from this blog).
Coconut and cupcakes are an underrated combination.
Adapted from the Food Network
three quarters of a pound butter, room temperature
two cups sugar
half tablespoon vanilla
half tablespoon almond extract
3 cups pastry flour
one teaspoon baking powder
half teaspoon baking soda
half teaspoon salt
one cup buttermilk (or one tablespoon of lemon juice and enough milk to make a cup)
three cups unsweetened, shredded coconut
Preheat the oven to 350 degrees Fahrenheit. Line a muffin pan and set aside.
In the bowl of a stand mixer, cream butter and sugar until light and fluffy. Add eggs one at a time, beating between each addition. Add vanilla and almond extract and mix until fully combined.
Sift dry ingredients into a separate bowl and measure out the buttermilk (or lemon juice and milk). Alternate adding and gently folding one third of the dry ingredients with half the wet into the butter mixture, and then stir in the shredded coconut. Try not to overmix.
Spoon into prepared muffin pan and bake until an inserted toothpick comes out clean; about 25 minutes. I didn’t frost mine, but if you’re into that I would suggest a coconut frosting like this one.