Auntie Ems Coconut Cupcakes Food

AUNTIE EM'S COCONUT CUPCAKES

Steps:

• MUFFINS:.
• Preheat the oven to 325 degrees F.
• In a medium bowl, sift the flour, baking soda and salt and set aside.
• In the large bowl of a stand mixer, combine the oil, buttermilk, eggs, vanilla extract and sugar.
• On low speed, slowly mix the dry ingredients into the wet ingredients just until smooth, careful not to overmix.
• Gently fold in the coconut.
• Place 18 paper muffin-tin-liners into muffin-tin cups (or grease the cups with butter).
• Fill each cup with a generous 1/4 cup of batter, so that it comes 3/4 th's up the side of each cup.
• Bake for 20 to 25 minutes, until a wood pick inserted in the middle comes out clean.
• Remove the cupcakes to a rack and allow to cool completely.
• FROSTING.
• Beat the cream cheese on low speed until smooth, scrape down the sides of the bowl.
• Add the butter and continue mixing on medium speed until smooth.
• Scrape down the bowl again.
• Add the powdered sugar in three additions at low speed, after each addition scrape down the bowl again.
• Add 1 teaspoon vanilla and mix on medium speed until fluffy, about 2 minutes.
• Frost each cupcakes with 3 teaspoon frosting and sprinkle with shredded
• coconut.
• The cupcakes will keep for about 3 days.

AUNTIE EM'S COCONUT CUPCAKES RECIPE

Steps:

• Mix all in order. Fill cupcake liners 1/2 way. Bake at 350 ndegrees for 20-25 minutes or until light brown.