Coconut Pecan Cupcakes
- Ready In:
- 1hr 10mins
- Ingredients:
- 19
- Yields:
-
2 dozen
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
-
Frosting
- 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
directions
- Let eggs stand at room temperature for 30 minutes.
- In a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
- Add egg yolks, one at a time, beating well after each.
- Stir in extracts.
- Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
- Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
- Beat just until combined.
- Beat just until combined.
- In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
- In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
- Fold into batter.
- Fold into batter.
- Stir in coconut and pecans.
- Stir in coconut and pecans.
- Fill paper-lined muffin cups three-fourths full.
- Fill paper-lined muffin cups three-fourths full.
- Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
- Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
- Cool 10 minutes; remove from pans to wire racks.
- Cool 10 minutes; remove from pans to wire racks.
- Cool completely.
- Cool completely.
- Combine frosting ingredients; frost cupcakes.
- Combine frosting ingredients; frost cupcakes.
- Store in the refrigerator.
- Store in the refrigerator.
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RECIPE SUBMITTED BY
Courtly
United States