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Prep Time: 15 Minutes Cook Time: 18 Minutes |
Ready In: 33 Minutes Servings: 8 |
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If you like coconut , these are moist and so good with toasted coconut Ingredients:
1 1/2 cups butter |
2 cups sugar |
5 eggs |
1 -1 1/2 teaspoon almond extract |
1 1/2 teaspoons vanilla |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
3 cups all-purpose flour |
1/2 teaspoon salt |
1 cup buttermilk |
1 1/4 cups flaked coconut |
1 (8 ounce) package cream cheese, softened |
1/3 cup butter |
1/2 teaspoon vanilla extract |
1 tablespoon evaporated milk |
1/2 teaspoon almond extract |
3 1/2 cups confectioners' sugar |
1 cup flaked coconut, you toast |
Directions:
1. In a large mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, 1 at a time, beating well after each egg.
3. Beat in extracts.
4. .Combine the flour, baking powder, baking soda, and salt, add to creamed mixture alternately with buttermilk.
5. Fold in the coconut.
6. Fill paper lined muffin cups 2/3 full. Bake at 350 degrees for 18-20 minutes.
7. Cool for 10 minutes before removing from pan, place on wire rack to cool.
8. cream cheese frosting:.
9. In a mixing bowl, beat cream cheese, butter, and extracts until smooth.
10. Gradually beat in confectioners' sugar.
11. Frost the cupcakes, sprinkle with the toasted coconut.
12. Makes 2-1/2 dozen.
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