COCONUT PECAN CUPCAKES

Coconut Pecan Cupcakes image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 4h25m

Yield 24

Number Of Ingredients 13

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1/2 cup sugar
1 tablespoon cornstarch
1 1/4 cups whipping cream
1/2 cup butter, cut into pieces
2 1/2 cups flaked coconut
1/4 cup sour cream
1 teaspoon vanilla
1 box Betty Crocker™ Super Moist™ vanilla cake mix
1 cup canned coconut milk (not cream of coconut)
1/2 cup water
3 eggs
1 cup finely chopped pecans
1/2 cup coarsely chopped pecans

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.

Nutrition Facts : Calories 270, Carbohydrate 26 g, Fat 3, Fiber 2 g, Protein 2 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 200 mg