Ina's Coconut Cupcakes
3/4 lb unsalted butter at room temp
2 cups sugar
5 extra large eggs at room temp
1 1/2 teas pure vanilla extract
1 1/2 teas pure almond extract
3 cups all purpose flour
1 teas baking powder
1/2 teas baking soda
1/2 teas salt
1 cup buttermilk
14 ounces sweetened shredded coconut
Cream Cheese Icing (recipe follows)
Preheat oven to 325.
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, beginnign and ending with the dry. Mix until just combined. Fold in 7 ounces of coconut.
Line a muffin pan wiht paper liners. Fill each cup to the top with batter (I used an ice cream scoop to fill). 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 the cream cheese icing and sprinkle with the remaining coconut.
Cream Cheese Icing
1 pound cream cheese at room temp
3/4 pound unsalted butter at room temp
1 teas pure vanilla extract
1/2 teas pure almond extract
1 1/2 pounds confectioners' sugar, sifted
In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter and vanilla and almond extracts. Add the confectioners' sugar and mix until smooth.