Coconut Cupcakes

from Sunset
Aspiring chef Amber Bonny Burhans tells us these buttery cupcakes are one of her signature dishes. She hopes to attend culinary school next year. Prep and Cook Time: 45 minutes, plus about 40 minutes for cooling and frosting.

Yield
Makes 30 cupcakes

Ingredients
* 2 3/4 cups butter, at room temperature
* 2 cups granulated sugar
* 4 large eggs
* 2 teaspoons each vanilla and almond extracts
* 3 cups all-purpose flour
* 1/2 teaspoon each baking powder, baking soda, and salt
* 1 cup coconut milk
* 1 1/2 cups flaked coconut, plain or toasted
* 8 ounces cream cheese, at room temperature
* 2 3/4 cups powdered sugar


Preparation
1. Preheat oven to 350°. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Mix in 1 1/2 teaspoons each vanilla and almond extracts.

2. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk. Stir 1 cup flaked coconut into the batter.

3. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter. Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

4. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth. Gradually beat in powdered sugar. Frost cupcakes and sprinkle with remaining coconut.

Note: Nutritional analysis is per cupcake.

Nutritional Information
Calories: 359 (58% from fat)
Protein: 3.1g
Fat: 23g (sat 15)
Carbohydrate: 36g
Fiber: 0.6g
Sodium: 282mg
Cholesterol: 82mg

source:
by: myrecipes.com
Dan Goldberg