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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation For Large Groups Cupcakes Desserts Fruit Cakes Nuts Coconut Number Of Servings

Coconut Cupcakes

The barefoot contessa cookbook.

Steps

Preheat the oven to 325 degrees.
In the bowl of an electric mixer fitted with a paddle attachment , cream the butter and sugar until light and fluffy , about 5 minutes.
With the mixer running on low , add the eggs one at a time , scraping down the bowl after each addition.
Add the vanilla and almond extracts and 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.
Mix until just combined.
Fold in 7 ounces of coconut.
Line a muffin pan with paper liners.
Fill each cup to the top with batter.
Bake for 25 to 35 minutes , until the tops are brown and a toothpick comes out clean.
Allow to cool in the pan for 15 minutes.
Remove to a baking rack and cool completely.
Frost with cream cheese icing and sprinkle with the remaining coconut.
For the cream cheese icing.
In the bowl of an electric mixer fitted with a pa.

Ingredients

unsalted butter, sugar, extra-large eggs, pure vanilla extract, almond extract, all-purpose flour, baking powder, baking soda, salt, buttermilk, sweetened flaked coconut, cream cheese', confectioners' sugar"]"