When I was a kid, we were taught that bragging was bad. Because every time a child brags, a baby unicorn gets rabies.

Still, I forgot about the baby unicorns earlier this week when my sister texted me, asking what was new. (I mean, she’s my sister and a Harvard graduate and the caregiver of the First Human Children, so I figured I was on safe ground)

And every time I tried to type in, “Hey, I made Paste Magazine’s list of 25 Foodies to Follow on Twitter!,” my phone’s spell-check would change “Foodies” to “Doodies.”

So, if you’ve been looking for a doodie, eureka! You’ve found me!

Let’s celebrate with cupcakes.

I joined the rest of the Barefoot Bloggers in making a batch of Ina Garten’s Coconut Cupcakes this month, and they are exactly how they should be. The cakes are light and buttery, with big coconut flavor, a little buttermilk tang and a whisper of almond extract, which gives them that professional bakery touch. And for the frosting, you can put away your piping bag. These little cakes were meant to be crowned with an ample amount of cream cheese frosting, piled high with a spoon or spatula, and sprinkled with shredded coconut.

The coconut flavor intensifies with time, so these cupcakes would be a great make-ahead item for a birthday party, shower or Easter egg hunt.

Or just to celebrate life as a doodie.

Coconut Cupcakes

Adapted from Ina Garten’s “The Barefoot Contessa Cookbook”

Makes 12

  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup sugar
  • 2 extra-large eggs, room temperature
  • 3/4 teaspoon pure vanilla extract
  • 3/4 teaspoon pure almond extract
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon kosher salt
  • 1/2 cup buttermilk
  • 7 ounces sweetened, shredded coconut, divided
    Frosting: 

  • 1/2 pound (8 ounces) cream cheese, room temperature
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract
  • 12 ounces confectioners’ sugar, sifted
  1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
  2. 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 almond extracts; mix well.
  3. In a separate bowl, sift the flour, baking powder, baking soda and salt.
  4. 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 3 1/2 ounces of coconut.
  5. Fill each paper liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Cool in the pan for 15 minutes. Remove to a baking rack and cool completely.
  6. Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar, and mix until smooth.
  7. Frost the cupcakes. Sprinkle with the remaining 3 1/2 ounces coconut.