Wednesday, November 18, 2009

Clinic Coconut Cupcake

Who needs sleep when they can rebelliously bake?  After a long day of school and some ass-kicking at the gym... I headed home to make dinner, do some more home work, and bake for my professor's end of the semester at the Clinic party.  I had opted to bring a dessert, promising something delightful.

After consulting with my sous chef (aka mom) about what would be an appropriate dessert to bring, I decided to bake a pecan pie (with a twist by adding coconut and maybe some chocolate to it).  However, this plan was foiled when I realized at 10 p.m. that my pie dish was at my friend Anya's house (I didn't post that pie yet, but I made her a strawberry pie for her game-night party a few weeks back and forgot to pick the dish up).  Oh well, I guess pie was not meant to be.

In a moment of desperation, I scanned my cupboards to come up with a last minute idea.  I even contemplated running out to Price Chopper for a new dish.  Then I recalled a conversation I had earlier that day about cupcakes, saw the coconut, and wahlah: Clinic Coconut Cupcakes (love the alliteration).  Here's how you make them:


  • 1/2 pound (2 sticks) salted butter, room temperature (or soften in the microwave)
  • 1 1/2 cups sugar
  • 4 large eggs at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup whole milk
  • 10 ounces sweetened, shredded coconut

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 cups confectioners' sugar, sifted

Step one: Preheat the oven to 325 degrees F.

Step two: In a medium bowl, cream the butter and sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, scraping down the bowl after each addition. Add the vanilla extract and mix well.

Step three: In a separate medium/small bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the milk to the batter, beginning and ending with the dry. Mix until just combined. Fold in about 7 ounces of coconut.

Step four: 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.

Step five: Meanwhile, make the frosting. In a medium bowl, cream together the cream cheese, butter, and vanilla extract. Add the confectioners' sugar and mix until smooth.

Step six: Frost the cupcakes and sprinkle with the remaining coconut.

NOTE TO SELF: this recipe has WAY too much butter in it.  I haven't tasted them yet, but they are SUPER moist.  Perhaps we go a little more easy on the butter next time... Check.

ALSO: This recipe makes about 16 cupcakes.  I had a 12 cupcake dish so, for the 4 I baked alone I put water in the extra (non-filled) cups.  This is important because you want the cups that ARE filled to cook evenly and your pan not to warp.


  1. Kudos! Way to roll with the punches. Good come back on the CCC's.

  2. nice recipes, it's look nice. walking to my blog, i post about repair of bread machinery.

  3. What I do if I want to be lazy and not fill the others with water is alternate where the filled ones are sitting so they aren't in a row or all on one side :)