Coconut Cupcakes

Recipe courtesy of the Barefoot Contessa Cookbook

Ingredients:
Cupcakes
3/4 lb (3 sticks) unsalted butter at room temperature
2 cups sugar
5 extra large eggs at room temperature
1.5 tsps vanilla extract
1.5 tsps almond extract
3 cups flour
1 tsp baking powder
1 tsp baking soda
0.5 tsp salt
1 cup buttermilk
14 oz sweetened shredded coconut

Frosting*
1 lb cream cheese at room temperature
3/4 lb (3 sticks) unsalted butter, room temperature
1 tsp vanilla extract
0.5 tsp almond extract
1.5 lb confectioners sugar, sifted

Preheat oven to 325
In the bowl of an electric mixed fitter with paddle attachment, cream butter & sugar on high speed until light & fluffy - about 5 mins
With the mixer on low speed, add the eggs 1 at a time, scraping down the bowl after each addition
Add vanilla & extract; mix well
In a separate bowl, sift together the flour, baking powder, baking soda, & salt
In 3 parts, alternately add the dry ingredients & the buttermilk to the batter, beginning and ending with the dry
Mix until just combined
Fold in 7 oz of coconut
Line a muffin pan with paper liners
Fill each liner to the top with batter
Bake for 25-35 mins until the tops are brown & a toothpick comes out clean
Allow to cool in the pan for 15 mins
Remove to a baking rack & cool completely
Meanwhile make the frosting
In the bowl of an electric mixer fitted with the paddle attachment, on low speed, cream together the cream cheese, butter, vanilla, & almond extracts
Add confectioners sugar & mix until smooth
Frost the cupcakes & sprinkle with the remaining coconut

*I was too lazy to make the frosting so I decided to buy pre-made cream cheese frosting & added the vanilla & almond extracts