"Light Weigh is a great resource to become better stewards of our bodies."
Excellency Archbishop Naumann
July 10, 2015
This recipe makes 28 to 30 cupcakes, so it is great to make for a bake sale or
when you are taking dessert to someone. I also make these for First Holy Communion
Oven Temp: 325 Degrees You will need paper liners for the muffin tins.
3 sticks butter
2 c. sugar
5 large eggs, room temperature
1 ½ t. vanilla extract
1 ½ t. almond extract
3 c. flour
1 t. baking powder
½ t. soda
¼ t. salt
1 c. buttermilk
14 oz sweetened, shredded coconut (reserve 1/2 for topping if you like)
Cream Cheese Icing:
2 (8 oz) cream cheese, room temperature
1 t. vanilla extract
½ t. almond extract
5 ½ c. organic powdered sugar, sifted
Cream the butter and sugar until light and fluffy for at least 5 minutes. Add eggs, one at a
time, beating well on low speed after each addition. Scrape down the bowl. Add the
extracts and mix well. Sift the dry ingredients and add in three parts, alternating with the
buttermilk; beginning and ending with the dry ingredients. Mix until just combined. Do
not over mix. Fold in 7 oz of the shredded coconut. Fill muffin papers 3/4 full. Bake 25-
30 minutes or until the tops are browned. Cool 15 minutes and remove from pan. Cool on
a wire rack completely. Frost with Cream Cheese Icing and sprinkle with the remaining
Icing: Beat the cream cheese and butter until combined. Add extracts and powdered
sugar (not all at once, but in parts) and beat until light and fluffy. Sprinkle with coconut
if using on top.
Copyright Building the Family Cookbook, Suzanne Fowler, 2003
Prepare to Be Inspired
March 26, 2019
When Too Begin?
March 11, 2019
November 19, 2018
October 30, 2018
Catholic Bible study
Light Weigh One King
Red Velvet Cake
St. Gianna Beretta Molla
St. Margaret of York Chocolate Crinkle Cookies
Great Glory Story!
October 22, 2018
Prepare to Be Inspire...