Ingredients
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2 1/3 cups flour
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1 teaspoon baking soda
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1 teaspoon salt
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1 cup vegetable oil
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1 cup buttermilk
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3 eggs
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1 1/2 teaspoons vanilla extract
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2 teaspoons almond extract
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1 1/3 cups sugar
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1 3/4 cups sweetened flaked coconut
-
-
1/2 lb cream cheese, at room temperature
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5/8 cup butter, at room temperature
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3 1/3 cups powdered sugar (iceing sugar)
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1 teaspoon vanilla extract
Instructions
- MUFFINS:
- Preheat the oven to 325 degrees F.
- In a medium bowl, sift the flour, baking soda and salt and set aside.
- In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
- On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
- Gently fold in the coconut.
- Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
- Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
- Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
- Remove the cupcakes to a rack and allow to cool completely.
- FROSTING.
- Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
- Add the butter and continue mixing on medium speed until smooth.
- Scrape down the bowl again.
- Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
- Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
- Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
- coconut.
- The cupcakes will keep for about 3 days.