Coconut Ice Cupcakes

Directions

1. 1
   Preheat oven to 350°F. Fit 18 paper cases into recesses of two 12-hole mini (1/8 cup) cupcake pans.
2. 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. 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. 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. 5
   Drop small spoonfuls of frosting, alternately white and pink, -onto the cupcakes. Spread frosting over cakes with a hot, wet palette knife.