St. Maria Goretti Coconut Cupcakes

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

3 sticks butter

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

coconut.

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