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1
Let eggs stand at room temperature for 30 minutes.
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2
In a large mixing bowl, cream shortening, butter and sugar until light and fluffy.
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3
Add egg yolks, one at a time, beating well after each.
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4
Stir in extracts.
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5
Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
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6
Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
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7
Beat just until combined.
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8
Beat just until combined.
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9
In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
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10
In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
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11
Fold into batter.
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12
Fold into batter.
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13
Stir in coconut and pecans.
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14
Stir in coconut and pecans.
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15
Fill paper-lined muffin cups three-fourths full.
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16
Fill paper-lined muffin cups three-fourths full.
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17
Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
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18
Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
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19
Cool 10 minutes; remove from pans to wire racks.
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20
Cool 10 minutes; remove from pans to wire racks.
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21
Cool completely.
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22
Cool completely.
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23
Combine frosting ingredients; frost cupcakes.
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24
Combine frosting ingredients; frost cupcakes.
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25
Store in the refrigerator.
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26
Store in the refrigerator.
