I love these cupcakes for two reasons. One - I love coconut. Two - I love almond flavor. These cupcakes have both. Unfortunately some of my family members (dad, sister, daughter) really hate coconut. I guess it has something to do with the texture. Anyway I only made 1/2 a batch so I didn't have to eat too many myself. The recipe is from The Barefoot Contessa Cookbook.
Cupcakes - makes 22-24
3/4 lb. (3 sticks) unsalted butter, room temperature
2 cups sugar
5 extra large eggs
1-1/2 tsp vanilla extract
1-1/2 tsp almond extract
3 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
8 ounces sweetened, shredded coconut
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature (you can use 2 sticks)
1 tsp vanilla extract
3/4 tsp almond extract
1-1/2 lbs confectioners sugar
8 ounces sweetened, shredded coconut (you can add more if you like alot of coconut)
Preheat oven to 325 degrees.
Cream butter and sugar on high speed until light and fluffy about 5 minutes. With the mixer on low add the eggs, 1 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 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry ingredients. Mix until just combined. Fold in 8 ounces of coconut.
Line muffin pan with paper liners. Fill each liner to the top with batter. Bake for 25 to 30 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 to finish cooling.
Meanwhile, make the frosting. In the bowl on low speed cream together the cream cheese, butter, vanilla and almond extracts. Add the confectioners sugar and mix until smooth. Frost the cupcakes and sprinkle with the remaining coconut.