Coconut-Pecan Cupcakes

From Taste Of The South Winter 2007 Coconut-Pecan Cupcakes 5 tbsp unsalted butter, softened 1 cup sugar 1 tsp coconut extract 2 eggs 1 1/4 cups flour 2 tsp baking powder 1/4 tsp salt 1/2 cup coconut milk 1/2 cup sweetened coconut 1/2 cup chopped pecans Coconut-Cream Icing (recipe follows) Garnish: lightly toasted sweetened flaked coconut Preheat oven to 325 F. Line a 12 cup muffin pan with paper liners. 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. 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. Divide batter evenly among prepared muffin cups. Bake for 18 to 20 minutes or until a wooden toothpick inserted into the 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. Coconut-Cream Icing: 1 cup heavy cream, 2 tbsp sugar, 1/4 tsp coconut extract...In a mixing bowl, beat all ingredients at medium speed with an electric mixer until medium stiff peaks form.