Coconut Ice Cupcakes

• 1/4 cup butter, softened
• 1/2 tsp coconut extract
• 1/2 cup sugar
• 1 None large egg
• 3/4 cup self-rising flour
• 3/4 cup shredded coconut
• 1/2 cup sour cream
• 2 tbsp milk
• 1 cup powdered sugar
• 1 None egg white, beaten lightly
• None None Pink food coloring

1. Preheat oven to 350u0b0F. Fit 18 paper cases into recesses of two 12-hole mini (1/8 cup) cupcake pans.
2. Put butter, coconut extract, sugar and egg in a small bowl. Beat with electric mixer until light and fluffy. Sift half the flour into the bowl. Stir in 2 tbsp coconut, half the sour cream and half the milk. Sift remaining flour into bowl; stir. Stir in remaining sour cream and milk, and another 2 tbsp coconut. Spoon mixture into patty cases.
3. Bake cupcakes for about 20 mins. Remove from oven and cool in pan for 5 mins, then transfer to wire racks to cool.
4. Meanwhile, make coconut ice frosting: Sift powdered sugar into a small bowl. Add the remaining coconut and the egg white and mix well. Transfer half the mixture to another small bowl; add a few drops of pink food coloring and mix in. Leave the other bowl white.
5. Drop small spoonfuls of frosting, alternately white and pink, -onto the cupcakes. Spread frosting over cakes with a hot, wet palette knife.

butter, coconut, sugar, egg, flour, shredded coconut, sour cream, milk, powdered sugar, egg white, food coloring

Taken from recipes-plus.com/api/v2.0/recipes/29506 (may not work)