These cupcakes are my most requested treat and recipe.......yummmmmmy.......
3/4 pound unsalted butter at room temp
2 cups sugar
5 extra large eggs at room temperature
1 1/2 tsp pure vanilla
1 1/2 tsp pure almond extract
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
14 ozs sweetened, shredded coconut.
Preheat oven to 325.
In the bowl of an electric mixer 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. (If you mix too long your cupcakes won't rise correctly and they will be too dense.) Fold in 7 ounces of coconut.
Line a muffin pan with paper liners. Fill each cup 3/4 full with batter. Bake for 25 to 35 minutes until 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.
Makes 18 to 20 large cupcakes.
Cream Cheese Frosting
1 pound cream cheese at room temperature
3/4 lb unsalted butter
1 tsp vanilla
1/2 tsp almond
1 1/2 lb confectioner's sugar, sifted
In the bowl of an electric mixer fitted with a paddle attachment, blend together the cream cheese, butter, and vanilla and almond extracts. Add the confectioner's sugar and mix until smooth.
Hint.......it is easier to frost the cupcake with a generous amount of frosting, and trust me, you will have plenty.....pour the coconut in a bowl and dip the frosted cupcake in the coconut. Way easier than trying to sprinkle it on top! I also usually buy the unsweetened flakes in the produce aisle in the grocery store for the top.....it is beautiful and the finished product isn't quite so sweet. Either way.......this is the best cupcake ever!
It is very important that the cream cheese and the butter are at room temp and that the sugar is sifted to ensure no lumps in the icing........This is really the best icing ever and I use it on almost all flavors of cupcakes........Especially good on Red Velvet!!