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Coconut Pecan Cupcakes

Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana

24 ServingsPrep: 50 min. Bake: 20 min. + cooling

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

2 of 2

Coconut Pecan Cupcakes (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1 each) equals 410 calories, 23 g fat (10 g saturated fat), 70 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.