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Coconut Cupcakes Recipe

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This recipe for Coconut Cupcakes, by , is from Keep On Smiling, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Family
Added: Monday, June 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 1/3 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup vegetable oil

1 cup buttermilk

3 eggs

2 1/2 teaspoons vanilla extract, divided

2 teaspoons almond extract

1 1/3 cups sugar

1 3/4 cups shredded sweetened coconut

Directions:
Directions:
Pre-heat oven to 350. Line muffin pan with liners.

In a medium bowl, sift the flour, baking soda and salt and set aside. Separately, in a large bowl or in the bowl of a stand mixer, combine the oil, buttermilk, eggs, 1 1/2 teaspoons vanilla extract, the almond extract and sugar. Slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix. Gently fold in the coconut.

Fill muffin cups 1/2 full. Bake for 20 to 25 minutes, until a toothpick inserted comes out clean. Remove the cupcakes and cool completely.

Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Add Cream CheeseFrosting and decorate with Shreaded Coconut.

 

 

 

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