Coconut Cupcakes

3/4 c. butter, room temperature AND 1 c. sugar

3 eggs, room temperature

3/4 t. EACH vanilla AND almond extract

1 1/2 c. flour

1/2 t. baking powder

1/4 t. EACH baking soda AND salt

1/2 c. buttermilk

1 c. sweetened, shredded coconut

Preheat the oven to 325 and line a 12-cup muffin tin with paper liners.  Using your electric mixer, beat together the butter and sugar for about 5 minutes until the mixture is light and fluffy, then, with the mixer on low, add in the eggs, one at a time, mixing well in between and scraping down the sides as needed.  Add in the vanilla and almond extract and mix well.

In a small bowl, whisk together the flour, baking powder, baking soda, and salt, and then add about 1/3 of this dry mix to the batter, alternating with half of the buttermilk, ending with the dry and mixing until just combined after the last addition.  Fold in the coconut and scoop the batter into your prepared cups.  The batter will be quite thick, if you make the cups as even as possible, they will bake up perfectly even without smoothing the tops.  Bake for 25-30 minutes until the tops bounce back to a light touch and all are a lovely golden brown.  Allow the cupcakes to cool in the pan for about 15 minutes, then remove them to a rack to cool completely before frosting.

Coconut Cream Cheese Frosting

1 package (250 g/8 oz) cream cheese, room temperature

3/4 c. butter, room temperature

1/2 t. vanilla

1/4 t. almond extract

2 c. + icing sugar

1 c. + sweetened, shredded coconut for sprinkling on top