Coconut Cupcakes

• Coconut Cake
• 5 eggs, seperated
• 2 cups sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 1/2 teaspoon vanilla extract
• 1 1/4 teaspoons coconut extract
• 1/4 teaspoon almond extract
• 2 1/4 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup buttermilk
• 1 1/2 cups shredded, sweetened coconut, chopped
• 1/4 teaspoon cream of tartar
• Coconut Cream Cheese Frosting
• 16 ounces cream cheese
• 2/3 cup unsalted butter, softened
• 4 1/2 cups confectioners' sugar
• 1 1/4 teaspoons coconut extract
• 1/2 cup shredded sweetened coconut

1. Pre-heat oven to 325
2. Seperate the yokes from the egg whites into seperate bowl and allow to sit for 30-60 minutes at room temperature.
3. In a large mixing bowl, beat the sugar, butter and oil until it is light and fluffy.
4. Add the yokes, one at a time, making sure they are blended well before adding another.
5. Beat in the almond, vanilla and coconut extracts.
6. In a seperate mixing bowl, sift together the cake flour, baking powder, baking soda and salt several times.
7. Slowly add the flour mixture to the wet ingredients 1/2 cup at a time, making sure the dry ingredients are blended well before the next addtion.
8. Stir in the coconut
9. Add the cream of tartar to the egg white and with hand held beaters or a whisk, whisk until stiff firm peaks form.
10. Place the egg whites in the center of the batter and fold into the the batter until they are fully blended.
11. Scoop batter into cupcake liners and fill about 2/3
12. Bake for 18-22 minutes or until a knife inserted comes out mostly clean.
13. In a mixing bowl with the paddle attachment beat the cream cheese and butter until smooth.
14. Add the confectioner's sugar and extract and beat until smooth.
15. Pipe and frost
16. Top with shredded coconut

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Taken from food52.com/recipes/22145-coconut-cupcakes (may not work)