Coconut Pecan Cupcakes

Total Time: 1 hr 10 mins Preparation Time: 50 mins Cook Time: 20 mins

Ingredients

• 5 eggs, separated
• 1/2 cup shortening
• 1/2 cup butter, softened
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups flaked coconut
• 1 cup finely chopped pecans
• 1 (8 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1 1/2 cups confectioners' sugar
• 3/4 cup chopped pecans

Recipe

• 1 let eggs stand at room temperature for 30 minutes.
• 2 in a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
• 3 add egg yolks, one at a time, beating well after each.
• 4 stir in extracts.
• 5 combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• 6 combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• 7 beat just until combined.
• 8 beat just until combined.
• 9 in a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• 10 in a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• 11 fold into batter.
• 12 fold into batter.
• 13 stir in coconut and pecans.
• 14 stir in coconut and pecans.
• 15 fill paper-lined muffin cups three-fourths full.
• 16 fill paper-lined muffin cups three-fourths full.
• 17 bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• 18 bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• 19 cool 10 minutes; remove from pans to wire racks.
• 20 cool 10 minutes; remove from pans to wire racks.
• 21 cool completely.
• 22 cool completely.
• 23 combine frosting ingredients; frost cupcakes.
• 24 combine frosting ingredients; frost cupcakes.
• 25 store in the refrigerator.
• 26 store in the refrigerator.