Instructions: * Note: Use non-self-rising cake flour and fluff slightly before measuring.

Heat oven to 350 degrees. Sift together the dry ingredients into a medium-size mixing bowl, and set the bowl aside. Break the eggs into a small bowl, and set aside.

In an electric mixer with a paddle attachment, cream the butter and the sugar until they are light and fluffy, about 3 to 5 minutes. With the mixer running, carefully pour in the eggs and the vanilla and almond extracts.

Mix in the flour mixture and the buttermilk by alternating between 1 cup of flour and 1/2 cup or buttermilk; be sure to start and end with the flour mixture. Add half of the coconut, and mix until just incorporated.

Line a cupcake tin with paper liners. Fill each cup with batter using an ice-cream scoop with a 1/4 cup capacity; the batter should nearly reach the top of the cups. Bake for 25 to 30 minutes.

Cool the cupcakes for 45 minutes on a baking rack. Generously ice them with Cream Cheese Frosting and sprinkle the cupcakes with remaining coconut.

Cuisine: "Mexican"

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