Pat and Gina Neely show us how to make delicious coconut cupcakes with cream cheese coconut frosting. Start by mixing the butter and sugar together well. Then add the eggs, vanilla, coconut extract and buttermilk. In a separate bowl mix the cake flour, baking powder, baking soda and salt. Add the dry ingredients into the wet ingredients, and finally some coconut flakes. Blend all the ingredients well but don’t overbeat.
Scoop the batter into muffin cups with an ice cream scoop, and bake for 15 to 18 minutes.
For the cream cheese coconut frosting, blend the cream cheese and butter together, add some vanilla extract and powdered sugar and mix this well. Now spread some coconut flakes on a baking sheet and brown them in the oven at 350 for just a few minutes. After the cupcakes are frosted, top them with the coconut for the final touch.
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