Preparation:
Heat oven to 325 degrees. Line muffin tins with paper baking cups. In a large mixing bowl, beat butter and sugar with a hand mixer until very light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl with a spatula after each addition. Add vanilla and almond extracts and mix well. In a separate bowl, sift together flour, baking powder, baking soda, and salt. Add the dry ingredients to the batter in halves, alternating with the buttermilk. Mix until just combined. Fold in 1 1/3 cups {half the 7 oz. bag} of coconut. Spoon batter into muffin cups, filling each to 1/4 inch below the top. Bake for 22 to 25 minutes, until cupcakes are just brown around the edges and a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 10 minutes. Then transfer to a wire rack to cool completely. Frost with Cream Cheese Icing {below} and sprinkle with remaining coconut. * Makes 18 cupcakes
CREAM CHEESE ICING
1 {8 ounce} package cream cheese, softened 1/2 cup {1 stick} unsalted butter, softened 1/2 teaspoon vanilla extract 1/4 teaspoon almond extract 3 cups confectioners' sugar, sifted
In a large mixing bowl, blend together cream cheese, butter, and vanilla and almond extracts with a hand mixer. Add confectioners' sugar and blend until smooth. * Makes about 2 1/2 cups icing, enough for 18 cupca |
