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Coconut Cupcakes

1/2 cup unsalted butter, softened
1 cup granulated sugar
3 eggs
3/4 teaspoon vanilla extract
3/4 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup buttermilk
7 oz pkg shredded coconut

Heat oven to 325 degrees. Line muffin tins with paper baking cups.
In a large mixing bowl, beat butter and sugar with a hand mixer
until very light and fluffy, about 5 minutes. With the mixer running
on low, add the eggs one at a time, scraping down the bowl with a
spatula after each addition. Add vanilla and almond extracts and
mix well.

In a separate bowl, sift together flour, baking powder, baking
soda, and salt. Add the dry ingredients to the batter in halves,
alternating with the buttermilk. Mix until just combined. Fold in
1 1/3 cups {half the 7 oz. bag} of coconut.

Spoon batter into muffin cups, filling each to 1/4 inch below the
top. Bake for 22 to 25 minutes, until cupcakes are just brown
around the edges and a toothpick inserted in the center comes out

Cool cupcakes in the pan for 10 minutes. Then transfer to a wire
rack to cool completely. Frost with Cream Cheese Icing and sprinkle
with remaining coconut. Makes 18 cupcakes


8 ounce package cream cheese, softened
1/2 cup unsalted butter, softened
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
3 cups confectioners' sugar, sifted

In a large mixing bowl, blend together cream cheese, butter, and
vanilla and almond extracts with a hand mixer. Add confectioners'
sugar and blend until smooth. Makes about 2 1/2 cups icing, enough
for 18 cupcakes.


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