Coconut Cupcakes *

By Ksteve10

from Katie Waldrop

Ingredients

• CUPCAKES:
• 3 sticks of butter
• 2 c sugar
• 5 eggs
• 3 c flour
• 1 1/2 tsp vanilla extract
• 1 1/2 tsp almond extract
• 3 c flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 c buttermilk
• 14 oz sweetened, shredded coconut
• FROSTING:
• 8 oz cream cheese
• 1 1/2 sticks butter
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract
• 12 oz confectioner's sugar (sifted)

Preparation

Step 1

CUPCAKES:
1. Preheat oven to 325 degrees.

2. In a bowl cream the butter and sugar on high until creamy. About 5 minutes.

3. With the mixer on low speed add eggs 1 at a time. Scraping down the bowl after each addition.

4. Add vanilla and almond extracts and mix well.

5. In a separate bowl sift flour, baking powder, baking soda and salt.

6. In 3 parts alternately add the dry ingredients and the buttermilk to the batter. Mix until combined.

7. Fold in 7 oz of coconut.

8. Line a muffin pan with liners. Fill each liner to the top with batter.

9. Bake for 25-30 minutes until toothpick comes out clean.

10. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely.

FROSTING:
1. Mix cream cheese, butter, vanilla and almond extracts on a low speed.

2. Add the confectioners sugar and mix until smooth.

3. Frost the cupcake and sprinkle with coconut.