Ingredients
4
eggs
1/2
cup water
4 1/2
teaspoons bourbon or apple cider
1
teaspoon vanilla
2 1/4
cups cake flour
1 1/2
cups granulated sugar
2
teaspoons baking powder
1
bag (5 oz) glazed pecans, finely chopped
15
tablespoons butter or margarine, slightly softened
1
package (8 oz) cream cheese, softened
9
tablespoons butter or margarine, slightly softened
2
tablespoons bourbon or apple cider
1/2
teaspoon finely grated lemon peel
1/8
teaspoon salt
4 1/2
cups powdered sugar
3/4
cup flaked coconut
Preparation
Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
In 2-cup glass measure, mix eggs, water, 4 1/2 teaspoons bourbon and the vanilla with wire whisk. In medium bowl, mix flour, granulated sugar and baking powder. Remove 1 tablespoon of the flour mixture to small bowl; add 3/4 cup of the glazed pecans and toss to coat. Set aside. Reserve remaining glazed pecans for frosting.
Cut butter into tablespoon-size pieces. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting. Add butter pieces and cream cheese cubes, a few at a time, to flour mixture in medium bowl, beating with electric mixer on low speed. Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then medium for 30 seconds, scraping bowl occasionally. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
Spoon into muffin cups. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat 9 tablespoons butter, 2 tablespoons bourbon, the lemon peel, salt and reserved cream cheese with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Stir in 1/2 cup of the reserved glazed pecans and the coconut.
Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.
