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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 30 |
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I took these yummy treats to a picnic for our computer club one year, and they went like hotcakes! I should have made a double batch. With their creamy frosting and sprinkling of coconut, they appeal to kids and adults alike.Judy Wilson, Sun City West, Arizona Ingredients:
1-1/2 cups butter, softened |
2 cups sugar |
5 eggs |
1 to 1-1/2 teaspoons vanilla extract |
1 to 1-1/2 teaspoons almond extract |
3 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
1-1/4 cups flaked coconut |
cream cheese frosting: |
1 package (8 ounces) cream cheese, softened |
3/4 cup butter, softened |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
2-3/4 cups confectioners' sugar |
additional flaked coconut, toasted |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in coconut.
2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. For frosting, in a large bowl, beat the cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar. Frost cupcakes; sprinkle with toasted coconut. Yield: 2-1/2 dozen.
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