Ingredients
3 sticks unsalted butter, softened
2 cups sugar
5 extra large eggs (I used 6 large eggs)
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 (in a bag)
Ingredients for Icing
16 ounces cream cheese, softened
3 sticks unsalted butter, softened
1 tsp vanilla extract
1/2 tsp almond extract
1 1/2 pounds powdered sugar (one and half boxes)
Preheat oven to 325 degrees. Cream butter and sugar in mixer until light and fluffy, about 5 minutes. On low speed, add eggs, one at a time. Add vanilla and almond extracts and mix well.
In seperate bowl, mix together flour, baking soda, baking powder, and salt. In 3 parts, alternately add dry ingredients and buttermilk, starting and finishing with dry ingredients. Fold in 7 ounces of coconut.
Line muffin pan with liners. Fill each each to top with batter. Bake 25-30 minutes, until toothpick comes out clean and tops are golden brown. Allow to cool completely.
On low speed, cream together cream cheese, butter, vanilla and almond extracts. Add powdered sugar and mix until smooth.
After cupcakes have cooled, ice cupcakes and top with remaining shredded coconut.
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