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Instructions |
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Preheat the oven to 325 f.
In an electric mixer with a paddle attachment, cream the butter
and sugar until light and fluffy, about 5 minutes.
With the mixer on low add the eggs one at a time scraping
down the bowl after each addition.
Add the vanilla and almond extract. Mix well
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In a separate bowl sift together the flour, baking powder,
baking soda and salt. In three parts alternately add the dry
ingredients and the buttermilk to the batter, beginning and
ending with the dry ingredients. Mix until just combined..
Fold in 7 oz of coconut.
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Line a muffin pan with muffin liners. Fill each cup to the top
with batter.
Bake for 25-35 minutes until the tops are brown and a
toothpick comes out clean.
Allow to coo in the pan for 15 minutes. Remove to the baking
rack and cool completely. Frost with cream cheese icing and
sprinkle with the remaining coconut
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Cream cheese icing
In an electric mixer with a paddle attachment, blend together
the cream cheese, butter and vanilla and almond extracts. Add
the icing sugar and mix until smooth. Smear on cupcakes. Eat
any traces left over as its is awesome icing.
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Originally Submitted
2/6/2021
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