Yesterday we introduced you to Celeste Settrini, the Couture Cowgirl and rural American fashion guru. She spends the end of each week talking with Trent Loos about what’s “in” in rural America and authoring a Fashion Friday blog post.
Celeste says guys have been driving fashion trends without even knowing it! Hear what she has to say about faux fur, camo-inspired creations and the Power of Orange. (Search for “Settrini” on Faces of Ag for more fashion-inspiring tips.) After reading yesterday’s blog guest post on The Field Position, now I know I’m in dire need of a shopping trip for some fun orange accessories. (Yes, Honey. It’s a “need.” Not just a “want.”) Looks like I’d better plan a visit soon to my Big City (a.k.a. Des Moines) while the getting is still good. Valentine’s Day is approaching, and that means Midwest retailers will soon have clearance sales on spring lines to make room for their new summer arrivals.
In addition to having a flair for fashion, Celeste has a penchant for fun – even fun foods. Today she’s sharing with us one of her favorite sweet treats. Celeste says Ina Gartner’s recipe for Coconut Cupcakes is “pure happiness. These cupcakes are fun for a birthday party, a baby shower or just because.”
How do you define “pure happiness”? Feel free to share your thoughts by commenting here.
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup buttermilk
• 14 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
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners’ sugar, sifted
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 and mix well.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. 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 7 ounces of coconut.
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.
Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts. Add the confectioners’ sugar and mix until smooth.
Frost the cupcakes and sprinkle with the remaining coconut.