Thursday, April 3, 2008

Coconut Cupcakes

I recently found this recipe on the Taste of Home website, so we made these cupcakes for our Annual Reed Family Luau and absolutely loved them!

1 1/2 cups butter, softened
2 cups sugar
5 eggs
1 to 1 1/2 teaspoons vanilla extract
1 to 1 1/2 teaspoons almond extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 1/4 cups flaked coconut

Cream Cheese Frosting:
8 oz. cream cheese, softened
3/4 cup butter, softened
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 3/4 cups powdered sugar

Additional flaked coconut, toasted (toast in 350 oven for 7-10 minutes, stirring frequently)

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extracts. Combine the flour, baking powder, baking soda, and salt; add to creamed mixture alternately with buttermilk. Fold in coconut. Fill paper-lined muffin cups two-thirds full. Bake at 350 for 18 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a mixing bowl, beat cream cheese, butter, and extracts until smooth. Gradually beat in powdered sugar. Frost the cupcakes; sprinkle with toasted coconut.

1 comment:

Sherrie said...

Hi Heather! I wanted to let you know that I sent an email about your posting problems in the Pixel Gypsy Designs forums to the address listed as your contact email through blogger. I wanted to post a comment here too and let you know because I know sometimes people use a different email for blogger accounts. :) You can contact me directly at sherrie@pixelgypsydesigns dot com if you need!