Coconut Cupcakes and Cream Cheese Frosting
1/2 cup softened unsalted butter
1 cup sugar
3 eggs
3/4 teaspoon vanilla
3/4 teaspoon almond extract
1 3/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 ounces shredded coconut meat
Heat oven to 325�F. Line muffin tins with paper baking cups. In a
large mixing bowl, beat butter and sugar with a hand mixer until
very light and fluffy, about 5 minutes. With the mixer running on
low, add the eggs one at a time, scraping down the bowl with a
spatula after each addition. Add vanilla and almond extracts and mix
well. In a separate bowl, sift together flour, baking powder, baking
soda, and salt. Add the dry ingredients to the batter in halves,
alternating with the buttermilk. Mix until just combined. Fold in 1
1/3 cups {half the 7 oz. bag} of coconut.
Spoon batter into muffin cups, filling each to 1/4 inch below the
top. Bake for 22 to 25 minutes, until cupcakes are just brown around
the edges and a toothpick inserted in the center comes out clean.
Cool cupcakes in the pan for 10 minutes. Then transfer to a wire
rack to cool completely. Frost with Cream Cheese Icing and sprinkle
with remaining coconut.
Makes 18 cupcakes
CREAM CHEESE ICING:
8 ounce package cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioners' sugar, sifted
In a large mixing bowl, blend together cream cheese, butter, and
vanilla and almond extracts with a hand mixer. Add confectioners'
sugar and blend until smooth.
Makes about 2 1/2 cups icing, enough for 18
cupcakes. |