Coconut Cupcakes
adapted from Barefoot Contessa at Home

makes about 36 cupcakes

For the Cupcakes
1 1/2 cups vegetable oil
2 cups sugar
5 large eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
4 ounces sweetened shredded coconut

For the Frosting
8 ounces cream cheese, softened
1/2 cup butter, at room temperature
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 pound powdered sugar, sifted
3 ounces sweetened shredded coconut

Preheat the oven to 350F. Line cupcake pans with paper liners.

In the bowl of an electric mixer fitted witht he paddle attachement, mix the oil and sugar on medium high speed for 2-3 minutes, until thouroughly combined. Add the eggs one at a time, making sure to beat well in between each addition. Scrape the bowl down once during the mixing of the eggs. Add the vanilla and almond extracts and mix well.

In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, add the flour mixture and the buttermilk alternately, beginning and ending with the dry ingredients. Mix just until combined. Fold in the 4 ounces of coconut with a rubber spatula.

Fill the lined cupcake pans 3/4 full. Bake for 25 to 35 minutes, or until a toothpick inserted in the middle comes out clean.

For 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.

Souffled Pumpkin Pancake

Ingredients
5 tablespoons butter
1 tablespoon brown sugar
1/4 cup pecan halves
2/3 cup all-purpose flour
1 teaspoon pumpkin pie spice
1/3 cup sugar
1/4 teaspoon salt
4 eggs, separated
2/3 cup buttermilk
1 1/4 teaspoons vanilla extract
1 cup pumpkin puree
Confectioners' sugar, for dusting
Maple syrup, for serving
Directions
Preheat oven to 350 degrees F.

Melt 2 tablespoons butter in a 10-inch skillet over medium-low heat. Add the brown sugar and stir until the sugar begins to melt. Add the pecans and cook for 2 more minutes. Transfer the pecan mixture to a small dish and set aside. Reserve the skillet for the pancake.

In a small bowl mix together the flour, pumpkin pie spice, sugar and salt. Set aside.

Melt the remaining 3 tablespoons of butter. In a large bowl, add egg yolks, buttermilk, vanilla and melted butter and whisk until blended. Gradually whisk in flour mixture. Stir in the pumpkin puree.

Beat the egg whites until soft peaks form and gently fold into the pumpkin mixture. Gently spoon the batter into the reserved skillet. Sprinkle the top of the pancake mixture with the reserved pecan mixture. Bake for 20 to 30 minutes or until golden brown.

Dust the pancake with confectioners' sugar. Cut into wedges and serve with maple syrup.