Ingredients: |
Ingredients: CAKE:
3 sticks unsalted butter, room temperature
2 c. sugar
5 eggs, extra-large, 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
14 oz. coconut, shredded, divided
FROSTING:
16 oz. cream cheese
3 sticks unsalted butter
1 tsp. vanilla extract
1/2 tsp. almond extract
1 1/2 lb. confectioners' sugar, sifted
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Directions: |
Directions:Preheat oven to 350º.
In a mixing bowl, cream butter and sugar on high speed until light and fluffy, about 5 minutes. With mixer on low speed, add eggs, one at a time, scraping down the bowl as necessary. Add vanilla and almond extracts and mix well.
In a separate bowl, sift together flour, baking powder, baking soda and salt. In three parts, alternately add the dry ingredients and buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Fold in half (7 oz.) of the coconut.
Set paper liners in muffin tins. Fill each liner 3/4 full with batter. Bake for 25 - 35 minutes, until the tops are brown and to tooth pic comes out clean. Allow to cool in the pan for 15 minutes, then remove from the pan to cool on wire baking rack.
Meanwhile, make the frosting by creaming the butter, cream cheese, vanilla and almond extracts. Add the confectioners' sugar and mix until smooth. Frost cooled cupcakes and sprinkle with remaining coconut to garnish. |
This recipe for CUPCAKES ~ COCONUT is from