Coconut Cupcakes

Directions

1Preheat oven to 325 degrees.

2Cream the butter and sugar until light and fluffy, about 5 minutes.

3Withe the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition.

4Add the vanilla and almond extracts and mix well.

5In a separate bowl, sift together the flour, baking powder, baking soda and salt.

6In three parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until JUST combined.

7Fold in 7 ounces of coconut.

8Line muffin pan with paper liners. Fill each cup to the top with batter.

9Bake for 25-35 minutes, until the tops are brown and a toothpick comes out clean.

10Allow to cool in the pan for 15 minutes.

11Remove to a baking rack and continue to cool.

12Frost with cream cheese icing and sprinkle with remaining coconut.