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Ingredients
| eggs: 5 (separated) |
| multipurpose shortening: 1/2 cup |
| salted butter: 1/2 cup (softened) |
| granulated sugar: 2 cups |
| vanilla extract: 3/4 tsp |
| almond extract: 1/4 tsp |
| all-purpose flour (unsifted): 1 1/2 cups |
| cornstarch: 1/4 cup |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| buttermilk: 1 cup |
| flaked coconut meat: 2 cups |
| pecans (chopped): 1 cup |
| cream cheese: 1 8oz package (softened) |
| salted butter: 1/4 cup (softened) |
| vanilla extract: 1/2 tsp |
| almond extract: 1/4 tsp |
| powdered sugar (unsifted): 1 1/2 cups |
| pecans (chopped): 3/4 cup |
Coconut Pecan Cupcakes
Credit: Food.com
User rating:
-
Prep Time
50 min -
Cook Time
20 min -
Servings
2 serving(s)
Tags
- 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.