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
Ingredients
- 5 eggs, separated
- 1/2 cup butter, softened
- 1/2 cup shortening
- 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 sweetened shredded 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
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1Let 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.
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2In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
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3Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
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4In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.
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