Coconut Pecan Cupcakes

By á-24734

Ingredients

• 5 Tbs. Unsalted Butter, softened
• 1 Cup Sugar
• 1 tsp. Coconut Extract
• 2 Large Eggs
• 1 1/4 Cups Flour
• 3/4 tsp. Baking Powder
• 1/4 tsp. Salt
• 1/2 Cup Coconut Milk
• 1/2 Cup Sweetened, Flaked Coconut
• 1/2 Cup Pecans, chopped
• Coconut Cream Icing
• Garnish with toasted sweetened flaked coconut
• Coconut Cream Icing

Preparation

Step 1

Preheat oven to 350 degrees. Line a 12 Cup muffin tin with paper liners; set aside. In a mixing bowl, beat butter, sugar, and coconut extract at medium speed of electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bow sift together flour, baking powder and salt. Add flour mixture to butter mixture in thirds, alternately with coconut milk, beginning and ending with flour mixture. Beat at lowest speed of electric mixer, being careful not to overmix. Fold in coconut and pecans. Divide batter evenly among prepared muffin cups. Bake until a wooden toothpick inserted near the center comes out clean, about 20-22 minutes. Let cupcakes cool in pan for 10 minutes. Remove from pan and cool completely on wire racks. Frost cupcakes with coconut-pecan icing. Garnish with toasted coconut. Coconut Cream Frosting: 1 Cup heavy whipping cream, 2 Tbs. Sugar, 1/4 tsp. Coconut Extract. In a large bowl, beat cream, sugar and extract at medium speed of electric mixer until medium peaks form.