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Add a photoServings: 12
Ingredients
- 3 c. cake flour see * Note
- 1 tsp baking pwdr
- 1/2 tsp baking soda
- 1/2 tsp salt
- 5 x Large eggs
- 3/4 lb unsalted butter room temperatureerature
- 2 c. sugar
- 1 1/2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 c. buttermilk
- 1 lb sweetened coconut flakes Cream Cheese Frosting (see recipe)
Directions
- * 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 Large eggs into a small bowl, and set aside.
- In an electric mixer with a paddle attachment, cream the butter and the sugar till they are light and fluffy, about 3 to 5 min. With the mixer running, carefully pour in the Large eggs and the vanilla and almond extracts.
- Fold in the flour mix and the buttermilk by alternating between 1 c. of flour and 1/2 c. or possibly buttermilk; be sure to start and end with the flour mix. Add in half of the coconut, and mix till just incorporated.
- Line a cupcake tin with paper liners. Fill each c. with batter using an ice-cream scoop with a 1/4 c. capacity; the batter should nearly reach the top of the c.. Bake for 25 to 30 min.
- Cold the cupcakes for 45 min on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut.
- Cuisine: "Mexican"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 158g | |
| Recipe makes 12 servings | |
| Calories 566 | |
| Calories from Fat 280 | 49% |
| Total Fat 32.09g | 40% |
| Saturated Fat 21.19g | 85% |
| Trans Fat 0.0g | |
| Cholesterol 149mg | 50% |
| Sodium 312mg | 13% |
| Potassium 173mg | 5% |
| Total Carbs 64.33g | 17% |
| Dietary Fiber 2.4g | 8% |
| Sugars 35.92g | 24% |
| Protein 6.96g | 11% |
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