Almond Joy Cupcakes

You can never have too many American recipes, so give Almond Joy Cupcakes a try. This recipe serves 12. For 43 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This dessert has 214 calories, 4g of protein, and 16g of fat per serving. Head to the store and pick up powdered sugar, sugar, butter at room tempature, and a few other things to make it today. This recipe from Foodista has 1 fans. From preparation to the plate, this recipe takes around 45 minu

Ingredients

• 1 teaspoon almond extract
• 0.5 teaspoon baking powder
• 0.25 cup butter
• 6 tablespoons butter at room tempature
• 0.75 cup cocoa powder
• 1 cup coconut
• 1 teaspoon coconut extract
• 3 eggs
• 0.75 cup flour
• 6 tablespoons milk
• 0.5 cup powdered sugar
• 1 pinch salt
• 2 tablespoons shortening
• 1 tablespoon sugar
• 0.5 teaspoon vanilla extract

Instructions

1. Line the cupcake pans, and preheat the oven to 375F.Cream together the butter and sugar until smooth. 2. Mix in the eggs, extracts, and milk.In a separate bowl mix together the remaining ingredients. 3. Add the dry ingredients to the wet mix, and stir until combined. Hold off on tasting the batter, the almond extract is a little strong and not a good representation of what the final product tastes like.Fill each cupcake 2/3 full, and bake for 12-30 minutes. The time will vary with the amount of batter in your liners. My flower cupcake wrappers were HUGE and took almost a full 30 minutes, while the minis only took about 12 minutes to bake. 4. Remove from the oven when an inserted toothpick comes out clean.To Make the Frosting:Beat the butter and shortening together until smooth. 5. Mix in the coconut and powdered sugar. 6. Add the milk until you reach your desired consistency.Toast the coconut at 350F for 7-10 minutes, stirring occasionally.Once the cupcakes have cooled, frost them and sprinkle with the toasted coconut.