| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Grains | Mexican | 24 | servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
* 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.
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