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Coconut Cupcakes Recipe


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     Coconut Cupcakes

Category   Desserts - Breads
Sub Category   None

3/4 lbs butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
14 oz sweetened shredded coconut
Cream Cheese icing
1 of cream cheese at room temperature
3/4 lbs butter at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 1/2 lbs icing sugar

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
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.
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
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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