For sweet tooths, dinner is just the appetizer for dessert. But sometimes making a delicious dessert at home can be a bit overwhelming, from the precision to the prep time. And especially if you’re expecting guests, you may gravitate to a store bought sweet or–gasp–skip dessert altogether.
Ina Garten has a solution for you: make your dessert ahead of time, even a day in advance. The cookbook author says in a recent interview with Wall Street Journal – Style that she prepares one of her most famous dessert recipes ahead of time, and it’s just as delicious.
When the interviewer asked if there’s a secret to getting Garten’s Coconut Cupcake recipe “just right,” she joked that the secret is to “follow the recipe.” But she did offer her make-ahead tip that just made this cupcake recipe so much easier.
“That recipe is really good because you can make it in advance, wrap them really well, and put them in the fridge,” Garten shared in the video. “But you don’t ice them until you’re ready to serve them. So the cake can last, but make this icing at the last minute.”
Making cakes and cupcakes ahead of time and not icing them until it’s time to serve is a great hack. First, it helps your cake cool down so icing isn’t sliding everywhere when you’re ready to decorate. Also, it’s great for time management when hosting as you can spend more time with your guests instead of being bombarded in the kitchen.
Coconut cupcakes are a staple for Garten’s Easter spread, but you can make her easy recipe any time of the year. We love that these cupcakes feature shredded coconut—the chef uses sweetened coconut, but you can also use fresh coconut for a a little bit more fiber.
For an occasional treat, this classic recipe from The Barefoot Contessa Cookbook is beloved by her fans for its delightful nutty flavor and simple 5-ingredient frosting. Perfect for parties and holidays, this dessert mostly consists of pantry staples, so definitely keep this recipe on standby for your next gathering.
If you’re looking for a cupcake with less added sugar than Ina’s, our Blueberry-Lemon-Ricotta Cupcakes and Strawberry Fro-Yo Cupcakes highlight fresh fruit for natural sweetness.
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