INGREDIENTS

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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Nutrition (calculated from recipe ingredients)
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Calories: 341
Calories From Fat: 159
Total Fat: 18.3g
Cholesterol: 69.6mg
Sodium: 183.5mg
Potassium: 121.2mg
Carbohydrates: 41.3g
Fiber: 2.2g
Sugar: 24.7g
Protein: 3.8g