Ingredients

The following ingredients have 24 Servings
  • 5 1/2 tablespoons Room temp unsalted butter
  • 1/4 + 1/8 cups Coconut oil
  • 3 Eggs
  • 1 teaspoon Almond extract
  • 1 teaspoon Vanilla extract
  • 2 cups All purpose flour
  • 1 cup Whole wheat flour
  • 2 cups Sugar
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 3/4 cup Heavy cream
  • 1/2 cup Toasted sweetened coconut
  • 3 cups Confectioners sugar
  • 1 cup Unsalted butter
  • 1 teaspoon Almond extract
  • 2 tablespoons Heavy cream
  • 1/4 cup Melted chocolate
  • 1/4 cup Toasted coconut

Instruction

  • Preheat oven to 350 degrees.
  • Line a muffin tin with paper liners.
  • In a large bowl, beat together the butter, coconut oil and sugar.
  • Beat in the eggs.
  • Add the almond extract and vanilla.
  • In another bowl, mix together the flour, baking power, baking soda and salt.
  • Add the dry ingredients and the heavy cream to the wet ingredients.
  • Fold in the ½ C of the toasted coconut.
  • Bake for 25 minutes or until a knife comes out clean.
  • For the frosting, mix together the sugar and butter.
  • Add the almond extract and heavy cream until nice and smooth.
  • Melt chocolate in microwave safe bowl and microwave at 1 minute to 1 minute and 30 second increments.
  • Mix the chocolate into the buttercream.
  • Frost the cupcakes and sprinkle the 1/4 cup toasted coconut on top.