Coconut Pecan Cupcakes

Name: Coconut Pecan Cupcakes
Prep time: 4 h 25 min
Cook time: 4 h 25 min
Total time: 4 h 25 min
Yield: 24
Cuisine: American
Ingredients: 118 milliliters butter, cut into pieces; 237 milliliters canned coconut milk (not cream of coconut); 591 milliliters flaked coconut; 1 Tbsp cornstarch; 3 eggs; 118 milliliters coarsely chopped pecans; 237 milliliters finely chopped pecans; 59 milliliters sour cream; 118 milliliters sugar; 1 teaspoon vanilla; 1 box Betty vanilla cake mix; 118 milliliters water; 296 milliliters whipping cream

The recipe Coconut Pecan Cupcakes could satisfy your American craving in roughly 4 hours and 25 minutes. One portion of this dish contains approximately 3g of protein, 20g of fat, and It works well as a dessert. A mixture of butter, cream, coconut, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

In 2-quart saucepan, mix sugar and cornstarch. Stir in whipping cream with whisk.

Ingredients you will need

Whipping Cream

Corn Starch

Sugar

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Sour Cream

Coconut

Vanilla

Butter

Place plastic wrap directly on surface of custard; refrigerate at least 3 hours.

Ingredients you will need

Custard

Wrap

Equipment you will use

Plastic Wrap

Heat oven to 350F.

Equipment you will use

Oven

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.

Ingredients you will need

Pecan Pieces

Coconut Milk

Cake Mix

Water

Egg

Equipment you will use

Hand Mixer

Muffin Liners

Bowl

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.

Equipment you will use

Toothpicks