Beat batter and shortening at medium speed with an electric mixer
until fluffy; gradually add sugar, beating well. Add egg yolks, 1 at a
time, beating until blended after each addition. Add vanilla; beat until
blended.
Combine flour and baking soda; add to butter mixture alternately with
buttermilk beginning and ending with flour mixture. Beat at low speed
just until blended after each addition. Stir in coconut and pecans.
Beat egg whites at high speed until stiff peeks form, and fold into
batter. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon
batter into cups, filling half full.
Bake at 350 F for 18-20 minutes or until a wooden pick inserted in
centers comes out clean. Remove from pans to wire racks, and let
cool completely. (~45 minutes)
Pipe frosting onto cupcakes and garnish if desired.
Originally Submitted
7/16/2017
0 Out of 5 from
0 reviews
You can add this Coconut-Pecan Cupcakes with Caramel Frosting recipe to your own private DesktopCookbook.