Coconut Cupcakes With Ina

Directions

1. * Note: Use non-self-rising cake flour and fluff slightly before measuring.
2. Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the Large eggs into a small bowl, and set aside.
3. In an electric mixer with a paddle attachment, cream the butter and the sugar till they are light and fluffy, about 3 to 5 min. With the mixer running, carefully pour in the Large eggs and the vanilla and almond extracts.
4. Fold in the flour mix and the buttermilk by alternating between 1 c. of flour and 1/2 c. or possibly buttermilk; be sure to start and end with the flour mix. Add in half of the coconut, and mix till just incorporated.
5. Line a cupcake tin with paper liners. Fill each c. with batter using an ice-cream scoop with a 1/4 c. capacity; the batter should nearly reach the top of the c.. Bake for 25 to 30 min.
6. Cold the cupcakes for 45 min on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut.
7. Cuisine: "Mexican"