Total Time
1hr 10mins
Prep 50 mins
Cook 20 mins

"Pecan lovers have lots to cheer about with these luscious goodies." Submitted to Taste of Home by Tina Harrison.

Ingredients Nutrition

Directions

  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.

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