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Prep Time: 50 Minutes Cook Time: 20 Minutes |
Ready In: 70 Minutes Servings: 24 |
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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. âTina Harrison, Prairieville, Louisiana Ingredients:
5 eggs, separated |
1/2 cup butter, softened |
1/2 cup shortening |
2 cups sugar |
3/4 teaspoon vanilla extract |
1/4 teaspoon almond extract |
1-1/2 cups king arthur unbleached 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:
1. 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.
2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely.
4. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator. Yield: 2 dozen.
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