Coconut Cupcakes

On Easter Lily did not have a lot to say.  She had started her day with her two young cousins, sharing treats at their house.  On the drive to our house she nodded off and came into the house in her mother's arms.  She woke up to see Easter treats and get her basket from Grandma and Grandpa.  She enjoyed her new glasses and her tea set, but still remained relatively quiet.

Then, as I carried her to take a look at the Easter feast on the table, she looked at me, pointed and said, "Cupcake."  She knew what she wanted!!

Coconut Cupcakes

3/4 pound (3 sticks) butter, at room temperature

2 cups sugar

5 eggs, at room temperature

1 1/2 teaspoon vanilla extract

1 1/2 teaspoon almond extract

3 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

14 ounces sweetened coconut

Makes 18-20 cupcakes.  Preheat oven to 325 degrees.

Cream butter and sugar for about five minutes, until light and fluffy.  With the mixer on low speed, add the eggs, one at a time.  Add vanilla and almond extracts.

In a separate bowl, sift together the flour, baking powder, baking soda and salt.  In three parts, alternately add the dry ingredients and the buttermilk in the batter, beginning and ending with the dry ingredients.  Mix just until combined.  Fold in half the coconut.

Line muffin pan with paper liners.  Fill each to the top.  Bake 35 to 35 minutes until the tops are brown and a toothpick comes out clean.  Allow to cool in the pan for 15 minutes.  Remove to a baking rack and cool completely.

Almond Buttercream frosting

2 sticks butter

4 cups powdered sugar

2-3 tablespoons milk

1 1/2 teaspoons almond extract

1 teaspoon vanilla extract

Cream the butter and sugar.  Add milk until desired consistency.  Add the extracts.

Frost the cupcakes and sprinkle with remaining coconut.