Coconut cupcakes easter

Coconut Cupcakes from Barefoot Contessa. Preheat the oven to 325 degrees. In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer running on low, add the eggs one at a time, scraping down the bowl after each addition. Add the vanilla and almond extracts and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In three parts, alternately add the dry…

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