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3 c Cake flour; see * Note
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Salt
5 Eggs
3/4 lb Unsalted butter; room
Temperatureerature
2 c Sugar
1 1/2 ts Vanilla extract
1 1/2 ts Almond extract
1 c Buttermilk
1 lb Sweetened coconut flakes
Cream Cheese Frosting; (see
-recipe)
* Note: Use non-self-rising cake flour and fluff slightly before
measuring. Heat oven to 350 degrees. Sift together the dry
ingredients into a medium-size mixing bowl, and set the bowl aside.
Break the eggs into a small bowl, and set aside. In an electric mixer
with a paddle attachment, cream the butter and the sugar until they
are light and fluffy, about 3 to 5 minutes. With the mixer running,
carefully pour in the eggs and the vanilla and almond extracts. Mix
in the flour mixture and the buttermilk by alternating between 1 cup
of flour and 1/2 cup or buttermilk; be sure to start and end with the
flour mixture. Add half of the coconut, and mix until just
incorporated. Line a cupcake tin with paper liners. Fill each cup
with batter using an ice-cream scoop with a 1/4 cup capacity; the
batter should nearly reach the top of the cups. Bake for 25 to 30
minutes. Cool the cupcakes for 45 minutes on a baking rack.
Generously ice them with Cream Cheese Frosting and sprinkle the
cupcakes with remaining coconut.
Cuisine: “Mexican”
Yields
24 servings
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