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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Coconut Cupcakes Recipe

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This recipe for Coconut Cupcakes is from Branum Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
3 sticks butter (room temperature)
2 C. sugar
5 extra-large eggs (room temperature)
1 & 1/2 tsp. vanilla extract
1 & 1/2 tsp. almond extract
3 C. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 C. buttermilk
14oz sweetened, shredded coconut

Frosting
1 lb. cream cheese (room temperature)
3 sticks butter (room temperature)
1 tsp. vanilla extract
1/2 tsp. almond extract
1 & 1/2 lb. confectioner's sugar (sifted)
Directions:
Directions:
Preheat oven to 325 degrees. In a bowl, cream butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer at 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 until just combined. Fold in 7 ounces of coconut. Line a muffing pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to a baking rack and cool completely. Meanwhile, make the frosting. In a bowl, on low speed, cream together the cream cheese, butter, vanilla & almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.

 

 

 

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