Coconut Pecan Cupcakes Recipes

COCONUT PECAN CUPCAKES

Steps:

• In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk. Heat to boiling over medium heat, stirring constantly; boil 1 minute or until thickened. Remove from heat. Stir in butter until melted. Stir in coconut, sour cream and vanilla. Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.
• Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups. In large bowl, beat cake mix, coconut milk, water and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in finely chopped pecans. Divide batter evenly among muffin cups.
• Bake 18 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
• Spread coconut custard over cupcakes; sprinkle with coarsely chopped pecans. Store in refrigerator.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes.
• In a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
• Add egg yolks, one at a time, beating well after each.
• Stir in extracts.
• Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• Beat just until combined.
• Beat just until combined.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• Fold into batter.
• Fold into batter.
• Stir in coconut and pecans.
• Stir in coconut and pecans.
• Fill paper-lined muffin cups three-fourths full.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Cool completely.
• Combine frosting ingredients; frost cupcakes.
• Combine frosting ingredients; frost cupcakes.
• Store in the refrigerator.
• Store in the refrigerator.