Coconut Cupcakes #HolidayFoodParty

Coconut Cupcakes #HolidayFoodParty

My mother had an immense influence as far as my palate is concerned. I was the oldest of  four daughters. A rule follower. She’d eat sardines, I’d eat sardines. She’d eat chicken hearts, I’d eat chicken hearts. She’d eat liver, er…I’d, uh, taste liver. When I was a wee first grader, Mrs. McGinnis asked our moms to send in two favorite recipes which she used to compiled a cookbook. One of my mom’s contributions was Mounds Bars; and, to this day, I treasure the stained mimeographed pages with our block print signatures. I think I could have eaten my weight in those rich, coconut gems back in the day…maybe even now. So when our Holiday Food Party group decided to cook up some Mother’s Day dishes to share with you all, I knew it had to be something coconut. Coconut Cupcakes with Cream Cheese Frosting to be exact!

Ingredients

  • 1½ sticks (6 ounces) butter, at room temperature
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 1 teaspoons vanilla
  • ½ teaspoons pure almond extract
  • 1½ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup buttermilk
  • 7 ounces sweetened, shredded coconut
  • 8 ounces cream cheese at room temperature
  • 1½ sticks (6 ounces) butter, at room temperature
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ pounds confectioners' sugar, sifted
Read the whole recipe on That Skinny Chick Can Bake