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Cupcakes: Coconut-Pecan Cupcakes

Source of Recipe


Southern Lady magazine



List of Ingredients



• 5 Tbsp unsalted butter, softened
  
• 1 cup sugar
  
• 1 tsp coconut extract
  
• 2 large eggs
  
• 1¼ cups all-purpose flour
  
• 2 tsp baking powder
  
• ¼ tsp salt
  
• ½ cup coconut milk
  
• ½ cup sweetened flaked coconut
  
• ½ cup chopped pecans
  
• Coconut-Cream Icing (recipe follows)
  
• Garnish: lightly toasted sweetened flaked coconut
  






Instructions



1. Preheat oven to 325° F. Line a 12-cup muffin pan with paper liners.
   
   
2. In a large bowl, beat butter, sugar and coconut extract at medium speed with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. In another bowl, sift together flour, baking powder and salt. Add dry ingredients alternately with coconut milk to butter mixture. Beat at lowest speed with an electric mixer, being careful not to overmix. Fold in coconut and pecans.
   
   
3. Divide batter evenly among prepared muffin cups. Bake for 18 to 20 minutes, or until a wooden pick inserted near center comes out clean. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with Coconut-Cream Icing. Garnish with toasted coconut.
   
   Makes 12 cupcakes.
   
   ............
   
   COCONUT-CREAM ICING
   
   • 1 cup heavy whipping cream
   • 2 Tbsp sugar
   • ¼ tsp coconut extract
   
   In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.
   
   Makes about 2 cups.