Hands-on Time
20 Mins
Total Time
2 Hours 15 Mins
Yield
Makes 3 dozen
Photo: Jennifer Davick

How to Make It

Step 1

Beat butter 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.

Step 2

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.

Step 3

Beat egg whites at high speed until stiff peaks form, and fold into batter. Place 36 paper baking cups in 3 (12-cup) muffin pans; spoon batter into cups, filling half full.

Step 4

Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in centers comes out clean. Remove from pans to wire racks, and let cool completely (about 45 minutes).

Step 5

Pipe frosting onto cupcakes. Garnish, if desired.

Ratings & Reviews