Recipe

Coconut Pecan Cupcakes Recipe


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Ingredients
  • 1/2 c shortening .
  • 1/2 c butter, softened .
  • 1 (8 oz) package cream cheese, softened .
  • 1/4 tsp almond extract .
  • 2 c sugar .
  • 3/4 c sliced pecans .
  • 5 eggs, separated .
  • 2 c flaked coconut .
  • 1 1/2 c flour .
  • 3/4 tsp vanilla extract .
  • 1 1/2 c confectioners' sugar .
  • 1 c buttermilk .
  • 1/4 c cornstarch .
  • 1/2 tsp baking soda .
  • 1/4 c butter, softened .
  • 1/2 tsp salt .
  • 1/4 tsp almond extract .
  • Frosting .
  • 1 c finely sliced pecans .
  • 1/2 tsp vanilla extract

Directions
  • Step #1 Let eggs stand at about room temp for 30 mins.
  • Step #2 In a large mixing bowl, cream shortening, butter & sugar until light & fluffy.
  • Step #3 Add egg yolks, one at a time, beating well after each.
  • Step #4 Stir in extracts.
  • Step #5 Combine the flour, cornstarch, baking soda & salt; add to cream mixture alternately with buttermilk.
  • Step #6 Beat just until mixd.
  • Step #7 In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
  • Step #8 Fold into batter.
  • Step #9 Stir in coconut & pecans.
  • Step #10 Fill paper-lined muffin c three-fourths full.
  • Step #11 Bake at 350 for 20-25 mins or until a toothpick comes out clean.
  • Step #12 Cool 10 mins; remove this from pans to wire racks.
  • Step #13 Cool completely.
  • Step #14 Combine frosting ingredients; frost ccakes.
  • Step #15 Store in the refrigerator.
  • Enjoy the Coconut Pecan Cupcakes recipe

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