2 Year Blogiversary !

Thursday is my two year blogiversary. I am traveling for work this week and won't be able to post on Thursday to celebrate the big milestone. I am posting a sweet treat today to revel in the occasion. It has been another great year of blogging and I have learned so much in my kitchen, about photography and even blogging. I have had a blast and feel fortunate for all of my followers and regular readers. Thank you for your interest!

Coconut Cupcakes
Adapted from Sunset June 2006

Ingredients

• 2 3/4 cups butter, at room temperature
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons each vanilla and almond extracts
• 3 cups all-purpose flour
• 1/2 teaspoon each baking powder, baking soda, and salt
• 1 cup coconut milk
• 1 cup flaked coconut, toasted
• 8 ounces cream cheese, at room temperature
• 2 3/4 cups powdered sugar

Preparation

1. Preheat oven to 350°. Toast coconut in a dry skillet until browned, but not burned.

2. In a large bowl, cream together 2 cups butter and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.

Mix in 1 1/2 teaspoons each vanilla and almond extracts.

3. In another large bowl, combine flour, baking powder, baking soda, and salt. Add to butter and sugar mixture in 3 batches, alternating with coconut milk.

4. Fill 30 paper-lined muffin cups (1/2-cup capacity) in two or more muffin pans about 2/3 full with batter.

Bake until a toothpick inserted into the center of a cupcake comes out clean, 15 to 20 minutes. Cool for 10 minutes before removing muffins from pans. Cool completely.

5. Meanwhile, in a medium bowl, beat cream cheese, 3/4 cup butter, and 1/2 teaspoon each vanilla and almond extract until smooth.

Gradually beat in powdered sugar.

Frost cupcakes and sprinkle with remaining coconut.

Click Here for My Adapted Printable Recipe