Coconut, Pecan cupcakes

Cupcakes:

White cake mix
1 cup sour cream
½ cup water
½ cup oil
4 eggs
Vanilla instant pudding (large)
2 tsp coconut extract (add more if you want a stronger coconut taste)


Mix all ingredients according to cake mix recipe, then add-
Chopped toasted pecans
Shredded coconut
Try 3/4 cup of each and then add more if you want. I like it pretty chunky.

The batter will be very thick. I put about ¼ c. in the cupcake liner.

Bake 350 degrees for 22-24 min

Approx. 30 cupcakes

Frosting:
1 stick of butter
4 cups powdered sugar
1/3 cup milk
2 tsp. coconut extract (add more if you want a stronger taste)

Add-
Chopped toasted pecans
Shredded coconut
 (about 3/4 cup of each again)
** instuctions for toasting pecans**
Toasted Pecans

You can also toast any kind of nut in a hot oven. Pre heat an oven to 350-425 (honestly, it doesn’t matter very much). Place your nuts on a baking sheet and bake away for a few minutes, watching carefully and shaking occasionally. They are done when golden and fragrant - 5-10 minutes. Oven toasted nuts are a bit slower than stove top toasted nuts, but will be more uniformly browned without needing the use of oil.