Ingredients
5 eggs, separated1/2 cup butter, softened1/2 cup shortening2 cups sugar3/4 teaspoon vanilla extract1/4 teaspoon almond extract1-1/2 cups all-purpose flour1/4 cup cornstarch1/2 teaspoon baking soda1/2 teaspoon salt1 cup buttermilk2 cups sweetened shredded coconut1 cup finely chopped pecansFROSTING:1 package (8 ounces) cream cheese, softened1/4 cup butter, softened1/2 teaspoon vanilla extract1/4 teaspoon almond extract3-3/4 cups confectioners’ sugar3/4 cup chopped pecans
Preparation
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 inserted in the center 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.
