COCONUT CUPCAKES

CUPCAKES:

3/4 lb unsalted butter, softened

2 C sugar

5 extra-large eggs at room temperature

1 1/2 t vanilla

1 1/2 t almond

3 C flour

1 t baking powder

1/2 t baking soda

1/2 t salt

1 C buttermilk

14 oz sweetened, shredded coconut

Preheat oven to 325 degrees.  In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy; about 5 minutes.  With the mixer on low, add the eggs one at a time, scraping sides after each addition.  Add the vanilla and almond and mix well.  In a separate bowl, sift together the flour, powder, soda and salt.  In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry.  Mix until just combined.  Fold in 7 oz of coconut.  Line muffin pan with paper liners.  Fill each cup to the top with batter.  Bake for 25-35 minutes or until the tops are brown and a toothpick comes out clean.  Allow to cool in the pan for 15 minutes.  Remove to baking rack and cool completely.  Frost with cream cheese icing and and sprinkle with remaining coconut.

CREAM CHEESE ICING:

1 lb cream cheese, softened

3/4 lb unsalted butter, softened

1 t vanilla

1/2 t almond

1 1/2 lbs powdered sugar, sifted

In the bowl of an electric mixer fitted with the paddle attachment, blend together the cream cheese, butter, vanilla and almond.  Add the powdered sugar and mix until smooth.