- 36
Ingredients
- FROSTING:
- 1/2 cup margarine, 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 flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup chopped pecans
- 1/2 cup margarine, 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
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° F for 18-22 minutes until a toothpick inserted near the center comes out clean. Cool for 10 minute before removing from pans to wire racks to cool completely.
For frosting, in a small 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.