Coconut Cupcakes

Ingredients

COCONUT CUPCAKES

Makes 18-20 large cupcakes or 30-36 regular size

Ingredients

• 1/4 LB unsalted butter at room temp
• 2 C sugar
• 5 extra large eggs at room temp
• 1 1/2 t vanilla extract
• 1 1/2 t almond extract
• 3 C all purpose flour
• 1 t baking soda
• 1/2 t salt
• 1 C buttermilk
• 14 oz sweetened shredded coconut
• cream cheese icing

Cream Cheese Icing

for 18-20 large cupcakes -- recipe can be cut in 1/2

1 LB cream cheese at room temp

3/4 LB unsalted butter at room temp

1 t almond extract

2 LB confectioners' sugar sifted

In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.

Procedure

Directions

• Preheat oven to 325
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 min.
• With the mixer running on low, add the eggs one 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 power, 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.
• Line a muffin pan with paper liners and fill each cup to the top with batter.
• Bake for 25-35 min, until the tops are brown and a toothpick comes out clean.
• Allow to cool in the pan for 15 min.
• Remove to a baking rack and cool completely.
• Frost with cream cheese icing and sprinkle with the remaining coconut.