Coconut Cupcakes From Taste Of Home Mag |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 30 |
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It was their cupcake of the week and I wanted to share it. I baked it and it was so light and yummy. Picture from mag as well. 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 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 mixing bowl, cream butter and sugar until light and fluffy.
2. Add eggs, one at a time, beating well after each addition.
3. Beat in extracts.
4. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.
5. Fold in coconut.
6. Fill paper-lined muffin cups two-thirds full.
7. Bake at 350° for 18-20 minutes.
8. Cool for 10 minutes before removing from pans to wire racks to cool completely.
9. For frosting, in a mixing bowl, beat cream cheese, butter and extracts until smooth. Gradually beat in confectioners' sugar.
10. Frost the cupcakes; sprinkle with toasted coconut.
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