Coconut cupcakes with buttercream frosting

Ingredients:

Cupcakes

• 340 g unsalted butter, room temperature
• 2 tbsp. sugar
• 5 large eggs, room temperature
• 1.5 tsp vanilla extract
• 1.5 tsp almond extract
• 3 cups premium flour
• 1 teaspoon baking powder
• 0.5 tsp of soda
• 0.5 tsp salt
• 1 cup of sour milk or kefir
• 400 g sweet coconut flakes

Cheese cream

• 450 g cream cheese, room temperature
• 340 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 0.5 tsp almond extract
• 0.7 kg powdered sugar, sifted

Preparation:

1. Preheat oven to 160°C.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar until fluffy, about 5 minutes. Reduce the mixer speed to low and add the eggs one at a time, scraping down the sides of the bowl after each addition. Add the vanilla and almond extracts and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Add the dry mixture to the butter mixture in three additions, alternating with the sour milk, beginning and ending with the flour. Knead the dough. Stir in 200 g of coconut flakes.
4. Place paper liners in a metal muffin tin. Fill each cup to the very top with batter. Bake for 25-35 minutes, until the tops are golden brown and a toothpick inserted into the cupcake comes out clean. Let cool in the pan for 15 minutes. Transfer to a wire rack and cool completely.
5. Prepare the butter creamIn the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese and butter, adding vanilla and almond extracts. Add the powdered sugar and beat until smooth.
6. Cover the cupcakes with cream cheese frosting and sprinkle with the remaining coconut.