Coconut Cupcakes

Name: Coconut Cupcakes
Ingredients: 1 12 cups butter; 2 cups sugar; 5 eggs; 1 -1 12 teaspoon almond extract; 1 12 teaspoons vanilla; 1 teaspoon baking powder; 12 teaspoon baking soda; 3 cups all-purpose flour; 12 teaspoon salt; 1 cup buttermilk; 1 14 cups flaked coconut; 1 (8 ounce) package cream cheese, softened; 13 cup butter; 12 teaspoon vanilla extract; 1 tablespoon evaporated milk; 12 teaspoon almond extract; 3 12 cups confectioners' sugar; 1 cup flaked coconut, you toast

18 ingredients

13 steps

Ingredients

1 12 cups butter
2 cups sugar
5 eggs
1 -1 12 teaspoon almond extract
1 12 teaspoons vanilla
1 teaspoon baking powder
12 teaspoon baking soda
3 cups all-purpose flour
12 teaspoon salt
1 cup buttermilk
1 14 cups flaked coconut
1 (8 ounce) package cream cheese, softened
13 cup butter
12 teaspoon vanilla extract
1 tablespoon evaporated milk
12 teaspoon almond extract
3 12 cups confectioners' sugar
1 cup flaked coconut, you toast

Directions

1

In a large mixing bowl, cream butter and sugar until light and fluffy.
2

Add eggs, 1 at a time, beating well after each egg.
3

Beat in extracts.
4

.Combine the flour, baking powder, baking soda, and salt, add to creamed mixture alternately with buttermilk.
5

Fold in the coconut.
6

Fill paper lined muffin cups 2/3 full.
7

Bake at 350 degrees for 18-20 minutes.
8

Cool for 10 minutes before removing from pan, place on wire rack to cool.
9

cream cheese frosting:.
10

In a mixing bowl, beat cream cheese, butter, and extracts until smooth.
11

Gradually beat in confectioners' sugar.
12

Frost the cupcakes, sprinkle with the toasted coconut.
13

Makes 2-1/2 dozen.