Coconut Cupcakes
Sara
ingredients
- 3/4 lb unsalted butter at room temperature
- 2 cups sugar
- 5 extra large eggs at room temperature
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup buttermilk
- 14 ounces sweetened, shredded coconut
- Cream Cheese Icing
- 1 lb cream cheese at room temperature
- 3/4 lb unsalted butter at room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/2 lbs confectioner’s sugar, sifted
directions
- 1
Preheat he oven to 325 degrees.
- 2
In an electric mixer, cream the butter and sugar until light and fluffy, about 5 minutes. With mixer running on low speed, add eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well.
- 3
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three 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 oz of coconut to the batter. Bake for 25 to 30 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in pan for 15 minutes. Remove to a baking rack and cool completely. Frost with cream cheese icing and sprinkle with remaining coconut.
- 4
Icing:
- 5
In the bowl of an electric mixer blend together the cream cheese, butter, vanilla and almond extracts. Add the confectioner’s sugar and mix until smooth.
Source: Mom
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