Coconut Pecan Cupcakes Recipe

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 all-purpose 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
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-3/4 cups confectioners' sugar
• 3/4 cup chopped pecans

Directions

• Let eggs stand at room temperature for 30 minutes. In a large bowl, cream the butter, shortening and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each addition. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
• In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
• Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
• In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.

Coconut Pecan Cupcakes published in Taste of Home April/May 2007, p27