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Categories:
unsalted butter sugar eggs vanilla almond flour baking powder baking soda kosher salt milk coconut cream cheese unsalted butter vanilla almond sugar coconut
Viewed: 58 - Published at: 7 years agoIngredients
- 14 lb unsalted butter, at room temperature
- 23 cup sugar
- 2 large eggs, at room temperature
- 12 teaspoon pure vanilla extract
- 12 teaspoon almond extract
- 1 cup all-purpose flour
- 13 teaspoon baking powder
- 1 pinch baking soda
- 1 pinch kosher salt
- 13 cup milk
- 4 ounces sweetened flaked coconut, divided
- 8 ounces cream cheese, at room temperature
- 4 tablespoons unsalted butter, at room temperature
- 14 teaspoon pure vanilla extract
- 18 teaspoon almond extract
- 5 ounces confectioners' sugar, sifted
- 1 ounce sweetened flaked coconut, toasted
Method
- Preheat the oven to 375 degrees F.
- Cream the butter and sugar until light yellow and fluffy.
- Add the eggs and extracts and mix well.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt.
- With the mixer on low speed, alternately add the dry ingredients and the milk to the batter.
- Mix until just combined.
- Gently fold in half (2 oz) of the coconut.
- Pour the batter evenly 12 cupcake cups and tap the tray to even batter.
- Bake for 20 -- 25 minutes, until the tops are browned and a cake tester comes out clean.
- Cool completely
- For frosting, cream cream cheese and butter with powdered sugar until smooth and fluffy.
- Add extracts and remaining 2 oz shredded coconut.
- Frost cupcakes, topping with toasted coconut.
