Coconut Cupcakes with Cream Cheese Frosting

It probably won’t come as a shock, but I used to be a big fan of the Food Network. I’d watch Ina and Giada and Bobby and Tyler all day long, salivating over their dishes, and wishing I could be just like them. As someone who is completely enamored with food, it seemed pretty obvious that that’s how I would spend my idle time — especially in college, when I would rather have done anything than homework. But as I’ve grown up, I’ve grown out of it somewhat, opting for ridiculous reality TV, network shows, and HGTV. When I was going through the home-buying process, kitchen reno’s and backyard re-dos were so much more my jive, so for a long time that’s all I would watch. Lately, however, I’m gravitating back. I no longer have a home that I own with a mile-long list of projects to take care of. Wish as I might that I still did, it’s not coming back, so I have had to find other things to occupy my time. It’s left an easy space for the Food Network personalities to slip back in, an old comfort, a standby of sorts, and I have really welcomed that. The other day after work, I went on a DVR recording binge, and then a few days later, watched hours of Ina making cookies, cupcakes, a million recipes with cheese, even dog biscuits. It was in one of those episodes that she made a basic cream cheese recipe, which I later that week found myself replicating in my own kitchen.

My brother’s birthday was at the end of July, though he and my parents were traveling until the day-of, so we didn’t plan much by way of a party. As soon as my parents got home, we scrambled to put something together for a celebration. Where I usually hem and haw about what recipe to make, spending far too much time researching and comparing, my mom simply suggested making Ina’s Coconut Cupcakes, and I was sold. I’m pretty picky about my cupcakes, but as I have recently professed, I really love Ina and her recipes, so these seemed like a good bet.

I don’t dislike coconut at all, but in some applications I like it much better than others. This is one of those recipes where it just works. The cupcake base is dense and flavorful — made more so by the addition of wheat flour. The coconut gives it a nice texture as well. I really don’t like almond extract, but I actually found it quite pleasing in this recipe — the cupcakes definitely wouldn’t be the same without it. The frosting is the perfect balance of flavors, with a really creamy texture, just how cream cheese frosting should be. The combination is absolutely delightful, and awfully “light” for a recipe that has *gasp* SIX sticks of butter in it. It’s true. They’re worth it.

A big Happy Birthday to my brother Jordan, who turned a quarter century old this year. I don’t know how that happened, but he’s a great kid and I’m pretty lucky to have him in my life. Love you bro!