Coconut-Pecan Cupcakes
From: Taste of the South
Servings: 12 cupcakes
Prep: 15 mins
Total: 1 hr 5 mins
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Ingredients
5 tablespoons unsalted butter, softened
1 cup sugar
1 teaspoon coconut extract
2 large eggs
1 1/4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup coconut milk
1/2 cup sweetened flaked coconut
1/2 cup chopped pecans
1 recipe Coconut-Cream Icing (Recipe follows.)
Garnish
lightly toasted sweetened flaked coconut
Coconut-Cream Icing
1 cup heavy cream
2 tablespoons sugar
1/4 teaspoon coconut extract
Directions
1. Preheat oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
2. In a mixing 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.
3. In another bowl, sift together flour, baking powder, and salt.
4. 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.
5. Divide batter evenly among prepared muffin cups.
6. Bake for 18 to 20 minutes, or until a tester inserted near center comes out clean.
7. Cool for 10 minutes in pan. Remove cupcakes from pan and let cool completely on wire racks. Frost cooled cupcakes with Coconut-Cream Icing.
8. Garnish with toasted coconut.
9. Coconut-Cream Icing: In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.
More Great Recipe Ideas from Taste of the South
- Easy Cheesy Strudel
- The Edgewood Bakery's Carrot Cake
- Shrimp and Grits
- Coconut Cream Pie
- The Dumpling Diva's Chicken and Dumplings
