Smooth silky Nutty Vanilla Cupcake
First you will need to blend your roasted pecans to a powder and set that aside.
If you dont have a blender you can crush the nuts as fine as you can and still fold it in at the end. You might be unable to pipe it as it will have bigger pieces in between.
You can use a wooden spoon or an electric beater, an electric beater is what i went with.
Beat the Chosen butter till pale in colour.
Slowly start adding the icing sugar, sift the icing sugar if it is too lumpy. sifting is not always necessary.
When the mixture starts getting too thick add coconut milk, beat and continue adding the rest of the icing sugar.
When all the icing sugar is used add the vanilla and a teaspoon of smooth nut butter. The nut butter adds an extra creaminess and dulls some of the intense sweetness.
Last but not least the pecans, slowly fold in your ground pecans Or beat it in on a low speed, if the mixture gets too thick use the coconut milk to thin it out.
Dont be scared to add more coconut milk if you need to.
Your icing is ready.
Store in an airtight container or sealed piping bag. It will last up to a week in the fridge and can be frozen and defrosted when needed.
Feel free to play around with flavours, creativity is so important.