Coconut Cupcakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/4 lb. unsalted butter at room temperature
2 c. sugar
5 extra large eggs at room temperature
1 1/2 tsp. pure vanilla extract
1 1/2 tsp. pure almond extract
3 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt (optional)
1 c. buttermilk
14 oz. sweetened, shredded coconut
(Cream Cheese Icing optional)
Cream Cheese Icing:
1 lbs. cream cheese at room temperature
3/4 lb. unsalted butter at room temperature
1 tsp. pure vanilla extract
1/2 tsp. pure almond extract
1 1/2 lbs. confectioner's sugar
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Directions: |
Directions:Preheat oven to 325º.
Cream butter and sugar until light and fluffy. Add eggs one at a time; beat until smooth. Add vanilla and almond; mix well.
Sift flour, baking powder, baking soda and salt. In three 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 oz. of coconut.
Line muffin pan with paper liners. Fill each cup to the top with batter. Bake for 25-35 minutes until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to baking rack and cool completely. Frost with cream cheese icing and sprinkle with the remaining coconut.
CREAM CHEESE ICING:
Blend together cream cheese, butter and vanilla and almond extracts. Add the confectioner's sugar and mix until smooth. |
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Number Of
Servings: |
Number Of
Servings:18-20 large cupcakes |
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