Coconut Pecan Cupcakes
Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana
This recipe is:
Contest Winning
* 24 Servings
* Prep: 50 min.
*Bake: 20 min. + cooling
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 all-purpose 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 package (8 ounces) cream cheese, softened
* 1/4 cup butter, softened
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 3-3/4 cups confectioners' sugar
* 3/4 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 the 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 at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
* In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 410 calories, 23 g fat (10 g saturated fat), 70 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.
Coconut Pecan Cupcakes published in Taste of Home April/May 2007, p27
Pecan lovers have lots to cheer about with these flavorful cupcakes. I created the recipe for my best friend, Ann, who said she loved Italian cream cake but didn't want a whole cake. They have a wonderful aroma and fabulous flavor. —Tina Harrison, Prairieville, Louisiana
This recipe is:
Contest Winning
* 24 Servings
* Prep: 50 min.
*Bake: 20 min. + cooling
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 all-purpose 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 package (8 ounces) cream cheese, softened
* 1/4 cup butter, softened
* 1/2 teaspoon vanilla extract
* 1/4 teaspoon almond extract
* 3-3/4 cups confectioners' sugar
* 3/4 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 the 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 at 350° for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
* In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
Nutrition Facts: 1 serving (1 each) equals 410 calories, 23 g fat (10 g saturated fat), 70 mg cholesterol, 206 mg sodium, 48 g carbohydrate, 1 g fiber, 4 g protein.
Coconut Pecan Cupcakes published in Taste of Home April/May 2007, p27
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