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Amy

freelance front-end web dev, Society 6 creator & travel writer - podcastaholic - IFPA-certified pilates instructor

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With a great big dollop of frosting on top!

1 1/2 sticks butter, room temperature
1 cup white sugar
3 eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
3/4 cup white chocolate chips
4 ounces shredded coconut

  • Preheat the oven to 325°F.
  • Cream butter and sugar with mixer until light and fluffy, about 3 minutes.
  • Add eggs one at a time, blending well between additions.
  • Add extracts and blend again.
  • Sift together dry ingredients in a separate bowl.
  • Add half of dry mixture to butter mixture, blend. Then add buttermilk, blend. Finally add the remaining dry mixture, blending only until just combined.
  • Finally, fold in coconut and chocolate chips.
  • Gently scoop batter into lined muffin tins, just to the top of each cup.
  • Bake for 25-35 minutes or until tester comes out clean.
  • Cool slightly in pan, then remove to wire rack.
  • Frost when cooled completely and top with more toasted coconut.

Cream Cheese Frosting:

1 stick cream cheese, room temperature
1 1/2 sticks butter, room temperature 1 teaspoon vanilla extract 1 teaspoon almond extract 3/4 pound confectioners’ sugar (or enough to reach desired consistency)

  • Blend cream cheese, butter and extracts.
  • Add confectioners’ sugar and blend some more!