Saturday, April 19, 2008

It’s Hard for Me to Say I’m Sorry…

I won’t dance around the issue: I’ve been busy. Like monumentally, running-around-like-a-headless-chicken busy. I’ve already told most of my close friends and family members that if I EVER utter so much as a word about wanting to get another degree, they all have permission to physically detain me from going through with it. None of this, however, is an excuse for neglecting my readers (I know there are at LEAST three of you out there—Hi, Mom!—who have been disappointed by my recent hiatus) and going into something referred to in the culinary world (or any world for that matter) as a black hole. I won’t bore you with the details of the countless bowls of cereals, because I think you’ve already been patient enough. Borrowing the immortal words of Chicago allow me to say:

After all that we’ve been through,
I will make it up to you,
I promise to.
Luckily, I’ve got an ace up my sleeve. This coconut cupcake is guaranteed to put you in the good graces of anyone, no matter what sort of awful person they might (mistakenly) think you are. I challenge anyone to reject this cupcake and a sincere apology. It’s that good. It is based on the legendary coconut cake served at Comfort’s in San Anselmo, California, with a little of Ina Garten for good measure. I’ve swapped any cream or buttermilk for coconut milk, backed off the sugar in the cake itself and jacked up the vanilla too. As Ina would say, “How bad can that be?” Well, I’m willing to bet it wouldn’t hurt…

Coconut Cake
For the cake:
¾ lb. butter, softened
2 C. sugar
5 eggs
1 ½ tsp. vanilla extract
1 tsp. almond or coconut extract
3 C. flour
1 ½ tsp. baking powder
1 tsp baking soda
1 C. coconut milk
14 oz. shredded sweetened coconut (optional)

For the frosting:
8 oz. cream cheese, softened
6 oz. butter, softened
2 C. powdered sugar
½ C. shredded sweetened coconut, for topping

Directions: Preheat oven to 170 degrees C/ 325 degrees F. Sift together the flour, baking soda and baking powder and set aside. With an electric mixer, beat together the butter and sugar until fluffy, about 2-3 minutes. Add the eggs one at a time, mixing thoroughly after each addition. Mix in vanilla and almond/coconut extract. Alternate adding the dry ingredients and the coconut milk in two or three stages, trying not to overmix. Fold in the shredded coconut, if using. Pour or scoop into cupcake pans lined with paper. Bake about 30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cook on a wire rack for 5 minutes, then remove from the cupcake pans and allow to cool further.
To make the frosting, beat together the cream cheese and butter until smooth. Add the powdered sugar and mix completely. Once the cupcakes are completely cooled, spread with the frosting, sprinkle with shredded coconut, serve immediately and say: “I’m really sorry.”


Emily said...

why you so funny AND ELOQUENT Aimee?

Lovely cupcake, funny post, apology accepted. think of the good graces that would ensue if you brought these to class. you'd be like the coolest girl in school, instantly. (not that you aren't already of course). Improving on Ina is a huge feat, one im sure you are capable of so...kudos to you ms. George!!


I (insert word i use most often) love coconut!!

Anonymous said...

These cupcakes are the stuff that midnight cravings are made of. Moist, dense, lo-cal (oops!Maybe not...)and very, very pretty on the plate. Have a great cup of coffee or cold glass of milk nearby when you try these. Fabulous entry to your blog, Aimee! I can't wait for the next installment.

Michael said...

You quote Chicago. I quote The Beach Boys: "Don't worry, baby; everything will turn out all right." No need to apologize; we've all been there.

As for the cupcakes...fabulous. In fact, the mere fragrence made me a new friend in my apartment building. She followed her nose and made me promise her a cupcake when they came out. True to her word, after putting away her groceries, she returned for a sample and a bit of get-to-know-you conversation. Too early to say if this goes anywhere, but she's got to be impressed with a sensitive guy who reads a food blog, right?

lauren said...

don't apologize, i'm so glad you turned me onto this!!! I made your hummus tonight... it was amazing. Cant wait to try those cuppy cakes!