Coconut Cupcakes with Ina Recipe

Free Recipe Coconut Cupcakes with Ina

Recipe Type: M Recipes

Recipe Preparation: bake

Cooking Ingredients for Coconut Cupcakes with Ina Recipe

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)

Coconut Cupcakes with Ina Preparation

* 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 Source: Martha Stewart Living Magazine, Dec 1996/Jan 1997 S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Per serving: 324 Calories (kcal); 19g Total Fat; (51% calories from fat); 3g Protein; 37g Carbohydrate; 70mg Cholesterol; 164mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 3 1/2 Fat; 1 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.

Cooking Temperature:

Recipe Serves: 24

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