Coconut Cupcakes

I am back to the mixer for a quick batch of cupcakes! I wanted to try something new and found this recipe online.

Coconut Cupcakes

• 3/4 pound (3 sticks) unsalted butter, room temperature
• 2 cups sugar
• 5 extra-large eggs at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 teaspoons pure almond extract
• 3 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 14 ounces sweetened, shredded coconut

For the frosting:

• 1 pound cream cheese at room temperature
• 3/4 pound (3 sticks) unsalted butter, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract
• 1 1/2 pounds confectioners' sugar, sifted

1. Line muffin pan with paper liners. Pre-heat oven to 325*

2. In an electric mixer cream the butter and the sugar until light and fluffy, on high for about 5 minutes

3. With the mixer on a low speed, add the eggs in one at a time, scraping down the bowl after each addition

4. Add the extracts and mix well

5. In a separate bowl, sift the flour, baking soda, baking powder, and salt

6. in three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

7. Mix until just combined and then fold in the coconut. (If you have someone that doesn't like coconut (ahem, my husband) then scoop a few spoonfuls in muffin pan before you add it).

8. Fill each muffin cup to the top (or 3/4 full without the coconut) and bake for 25-30 minutes, or until the tops are brown and a tooth pick comes out clean.

1. In the same (clean) mixer on a low speed, cream the cream cheese, butter, vanilla and almond extracts. Add the powdered sugar until smooth.

2. Frost the cupcakes and sprinkle with coconut. (I dyed my coconut by mixing it with a few drops of pink dye in a bowl.)

I left 6 for our neighbor dinner and the rest went to work with Michael! =)