Cherry Coconut Cupcakes

1. Preheat the oven to 325ºF.
2. Cream the butter and sugar on high speed (in the bowl of an electric mixer fitted with the paddle attachment) for approximately 5 minutes, until light and fluffy.
3. With the mixer on low speed, slowly add the eggs, maraschino cherry juice and vanilla. Scrape down the bowl at least once and mix well.
4. In another bowl, sift together the flour, baking powder, baking soda and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined.
5. Fold in shredded coconut.
6. Line a muffin pan with paper liners. Fill each liner about ¾ of the way to the top. Bake for 20 to 25 minutes, until the tops are brown and a toothpick comes out clean. Remove to a baking rack and cool completely.
7. Find the Frostalicious Frosting recipe in my recipe box or use your favorite vanilla frosting. (As an option, add extra coconut and diced maraschino cherries to the frosting.) Frost cupcakes as desired.

Note: For the optional toppers, use real cherries or balls of fondant rolled in disco dust and floral wire for the cherry stem.