Coconut Cupcakes

Name: Coconut Cupcakes
Prep time: 2 h 5 min
Cook time: 2 h 5 min
Total time: 2 h 5 min
Yield: 18
Cuisine: American
Ingredients: 1 teaspoons pure almond extract; 2 teaspoons pure almond extract; 1 teaspoon baking powder; 1 teaspoons baking soda; 237 milliliters buttermilk; 680 grams confectioners sugar, sifted; 454 grams cream cheese at room temperature; 5 extra larges eggs at room temperature; 710 milliliters flour; 1 teaspoons kosher salt; 473 milliliters sugar; 397 grams sweetened, shredded coconut; 340 grams (3 sticks) unsalted butter, room temperature; 1 teaspoon pure vanilla extract; 2 teaspoons pure vanilla extract

Coconut Cupcakes is an American recipe that serves 18. This recipe covers 10% of your daily requirements of vitamins and minerals. Watching your figure? This vegetarian recipe has 805 calories, 7g of protein, and 49g of fat per serving. From preparation to the plate, this recipe takes roughly 2 hours and 5 minutes. A mixture of baking soda, flour, baking powder, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

Watch how to make this recipe.

Preheat the oven to 325 degrees F.

Equipment you will use

Oven

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition.

Ingredients you will need

Butter

Cream

Sugar

Egg

Equipment you will use

Hand Mixer

Blender

Bowl

Add the vanilla and almond extracts and mix well.

Ingredients you will need

Vanilla

Almonds

In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.

Ingredients you will need

Baking Soda

Buttermilk

All Purpose Flour

Salt

Equipment you will use

Bowl

Mix until just combined. Fold in 7 ounces of coconut.

Ingredients you will need

Coconut

Line a muffin pan with paper liners. Fill each liner to the top with batter.

Equipment you will use

Muffin Tray

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.

Equipment you will use

Toothpicks

Oven

Frying Pan

Remove to a baking rack and cool completely.

Meanwhile, make the frosting. In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, and vanilla and almond extracts.

Ingredients you will need

Cream Cheese