#2605 - Coconut Buttermilk Cupcakes

(by Shirley McNevich)

1 1/2 cups softened butter
2 cups white sugar
5 eggs
3 tsp. vanilla
3 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
1 1/4 cups Baker's angelflake coconut + extra for sprinkling
Frosting: 1 - 8oz. Philadelphia cream cheese (softened); 3/4 cup softened butter; 1 tsp. vanilla; 2 3/4 cups Domino's powdered sugar

In a mixer add 1 1/2 cups softened butter and white sugar--beat. Add eggs and vanilla--beat. Add baking powder, baking soda and salt--beat. Add buttermilk--beat. Slowly add flour--beat. Remove bowl from mixer--add 1 1/4 cups coconut--stir until mixed. Place cupcake liners into muffin tins. Fill each 2/3 full with batter. Bake at 350 degrees for 18-20 minutes. Cool completely. Frosting: in a mixer add cream cheese--beat. Add 3/4 cup softened butter--beat. Add vanilla and powdered sugar--beat until creamy. Frost the cupcakes. Sprinkle extra coconut over the frosting if desired.