I am sharing two cupcake recipes for you because well, some people (right Paul?) do not like coconut but the same person loves Lemon Meringue Pie (right again?) So, here's two: Basically, one for Crystal and one for Paul since they are being so nice to me but hey, feel free to make them yourself!
Coconut Pecan Cupcakes (Italian Cream Cake Cupcakes)
5 eggs, seperated
1/2 cup shortening
1/2 cup butter
2 cups sugar
3/4 tsp vanilla
1/4 tsp almond or you can skip this if you don't have it and add a full tsp. vanilla
1 & `1/2 c. ap flour
1/4 cup cornstarch
1/2 tsp baking soda
1/2 tsp salt
1 cup buttermilk
2 cups flaked coconut
1 cup finely chopped pecans
1 pkg (8 oz) cream cheese, softened
1/4 cup butter, softened
1/2 tsp vanilla
1/4 tsp almond (again, you don't have to use this if you don't have it)
1 & 1/2 cups confectioner's sugar
3/4 c. chopped pecans
Let eggs stand at room temp. for 30 minutes. In a large mixing bowl, cream shortening, butter and sugar until light and fluffy. Add egg yolks, one at a time, beating well after each. Stir in extracts. Combine the flour, cornstarch, baking soda, and salt; add to creamed mixture alternately with buttermilk. Beat until combined.
In a small mixing bowl, beat the egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes of until a toothpick comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Combine frosting ingredients; frost cupcakes. Store in the refrigerator. Makes 2 dozen.
Lemon Curd Cupcakes
3 tbsp. plus 1 & 1/2 tsps. sugar
3 tbsps. lemon juice
4 & 1/2 tsps. butter
1 egg, lightly beaten
1 tsp. grated lemon peel
3/4 c. butter, softened
1 cup sugar
1 tsp. vanilla
1 tsp. grated lemon peel (Crystal, if you don't want to use peel, email me & I will tell you another way)
1 & 1/2 cups cake flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 c. buttermilk
2 tbsp. butter, softened
1/2 tsp. vanilla
2 cups confectioner's sugar
2 to 4 tbsp. milk
Yellow food coloring, optional
For lemon curd, in a heavy saucepan, cook and stir sugar, lemon juice, and butter until smooth. Stir a small amount into egg; return all to pan. Bring to a gentle boil, stirring constantly; cook 2 minutes longer. Stir in lemon peel. Cool 10 minutes. Cover and chill for 1 & 1/2 hours or until thickened.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add vanilla and lemon peel. Combine flour, baking pwder and salt; add to creamed mixture alternately with buttermilk.
Fill paper lined muffin cups 3/4 full. Bake at 350 for 20-25 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan to wire rack.
Cut a small hole in the corner of a plastic bag; insert a small round pastry tip. Fill bag with lemon curd. Insert tip 1 inch into center of each cupcake; fill with curd just until tops of cupcakes begin to crack.
Combine frosting ingredients, tinting with food coloring if desired; frost cupcakes. Store in the refrigerator. Makes 1 dozen cupcakes.
In love with Jesus. Wife to my best friend & man I love more than life. Mama to 4 amazing God given blessings. Proud Homemaker & Homeschooler. Living life with it's ups and downs and blogging about it!