Ambrosia Cupcakes

By carvalhohm2

Ingredients

• FROSTING:
• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 2 cups sugar
• 5 eggs, separated
• 1 teaspoon rum extract
• 1/2 cup sour cream
• 1/2 cup apricot nectar
• 1/4 cup pineapple preserves
• 1/4 cup apricot preserves
• 2 cups cake flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup chopped pecans
• 1/2 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1/2 teaspoon coconut extract
• 1/2 teaspoon almond extract
• 1/4 cup pineapple preserves
• 1/4 cup apricot preserves
• 3-3/4 cups confectioners' sugar
• 1 cup flaked coconut
• 36 maraschino cherries with stems

Details

Servings 36
Preparation time 20mins
Cooking time 40mins
Adapted from tasteofhome.com

Preparation

Step 1

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. Beat in extract.

In another bowl, whisk the sour cream, apricot nectar and preserves. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with sour cream mixture. Beat just until blended. Stir in pecans. Beat egg whites until stiff peaks form; fold into batter.

Fill paper-lined muffin cups three-fourths full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, cream the butter, cream cheese and extracts until light and fluffy. Beat in preserves. Gradually beat in confectioners' sugar until blended.

Frost cupcakes; sprinkle with coconut. Garnish with cherries.

Yield: 3 dozen.