CAKE - Coconut Cupcakes

By Aemelia

Ingredients

• 3/4 pound unsalted butter at room temperature
• 2 cups sugar
• 5 extra large eggs at room temperature
• 1 1/2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut
• 1 pound cream cheese
• 3/4 pound butter, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 pounds confectioners' sugar, sifted

Details

Adapted from sugarcooking.blogspot.com

Preparation

Step 1

Preheat the oven to 325. Line 2 muffin pans with liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar at medium speed until light and fluffy, about 5 minutes. Reduce the speed to low, and add the eggs, one at a time, scraping down the bowl between each addition. Add the vanilla and almond extracts and mix until incorporated.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Alternate adding the dry ingredients and the buttermilk in three additions, starting and ending with the dry ingredients. Mix until just combined, and fold in 7 ounces of the coconut.
Fill each liner almost to the top with batter. Bake 25-35 minutes, or until the tops are brown and a toothpick comes out clean. Cool in pans for 15 minutes, then transfer to a cooling rack to cool completely before frosting.
For the frosting, mix the cream cheese and butter in a stand mixer fitted with a paddle attachment. Add the vanilla and almond, and gradually add the confectioners' sugar. Mix until smooth.
Frost the cupcakes with the cream cheese icing and sprinkle the tops with the remaining coconut.