Coconut Cupcake Recipe

Ingredients:

3 sticks butter

2 cups sugar

5 extra large eggs, room temp

1 1/2 tsp vanilla

1 1/2 tsp pure almond extract

3 cups flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp kosher salt

1 cup buttermilk

14 oz sweetened shredded coconut (7 oz for cupcake, 7 oz for decorating)

For the frosting:

1lb cream cheese at room temp

2 sticks butter, unsalted, at room temp

1 tsp vanilla

1/2 tsp almond extract

1 1/2 lbs confectioner's sugar

Preheat oven to 325 degrees

In the bowl of electric mixer fitted with paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 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 powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix just until combined. Fold in 7 oz of the coconut.

Line muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 30 minutes, until a toothpick comes out with a few crumbs attached. Allow to cool for 15 min. Remove to a baking rack to cool completely.

Makes 18 - 20 cupcakes.

Make frosting. In the bowl of electric mixer fitted with paddle attachment, on low speed, cream together the cream cheese, butter, vanilla and almond extracts. Add the confectioner's sugar and mix until smooth. Frost each cupcake with a very generous amount of frosting. Decorate with coconut. You may toast coconut in a 325 degree oven for 5-8 minutes if you prefer. (stir it often)