Coconut Pecan Cupcakes
Ingredients
- 5 eggs, separated
- ½ cup butter, softened
- ½ cup shortening
- 2 cups sugar
- ¾ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk
- 2 cups flaked coconut
- 1 cup finely chopped pecans
- 1 package (8 ounces) cream cheese, softened
- ¼ cup butter, softened
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 3¾ cups confectioners’ sugar
- ¾ 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 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 for 20–25 minutes or until toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
In a large bowl, combine the frosting ingredients until smooth; frost cupcakes. Store in refrigerator.
