Friday, May 7, 2010

Citrus-Almond Cupcakes with Toasted Coconut Frosting

2 1/4 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking soda
2 cups sugar
2 sticks butter
3 eggs
1/4 tsp almond extract
3/4 cup buttermilk
3/4 cup almond meal
Zest of 1 lime

Toasted Coconut Frosting

1 stick butter
1 pound cream cheese
2 tsps vanilla
3 to 5 cups icing sugar
1/2 cup sweetened shredded coconut
3/4 cup sweetened shredded coconut, toasted

Preheat oven to 350 degrees. Line a cupcake pan with paper baking cups.
Mix the flour, salt & baking soda together in a large bowl. With an electric mixer, beat the sugar & butter together until fluffy. Add eggs one at time, mixing in between each addition. Add the almond extract. Gradually add the remaining flour mixture, alternating with the buttermilk. Fold in the almond meal & lime zest, set aside.

Divide batter between prepared cupcake pans . Bake for 20 minutes, rotating the pan half way through baking. Remove & cool.

To Make Coconut Frosting:

Beat butter in an electric mixer until smooth. Beat in the cream cheese &vanilla extract. Gradually add icing sugar until the frosting reaches your desired sweetness. Mix until creamy; fold in shredded coconut.

Frost cupcakes, sprinkle with toasted coconut. Serve.