Chocolate Coconut Pecan Cupcakes Food

CHOCOLATE-PECAN CUPCAKES

Steps:

• Preheat oven to 350°. Line 12 muffin cups with foil liners. Place egg whites, baking powder and vanilla in a large bowl; beat on medium speed until soft peaks form. Gradually add granulated sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating just until stiff but not dry. Gradually fold in grated chocolate, crackers and pecans., Fill prepared cups. Bake on lowest oven rack until puffed and tops appear dry (some tops may fall), 13-15 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, confectioners' sugar and vanilla until smooth. Gently fold in marshmallow creme. If centers of cupcakes have not already collapsed, gently press center with a small spoon to open cavity inside. Fill cupcakes; top with additional chocolate. Refrigerate leftovers.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature for 30 minutes. 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. Stir in extracts. Combine the flour, cornstarch, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition. , In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans. , Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from pans to wire racks to cool completely. , In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

COCONUT PECAN CUPCAKES

Steps:

• Let eggs stand at room temperature 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 cream mixture alternately with buttermilk.
• Combine the flour, cornstarch, baking soda and salt; add to cream mixture alternately with buttermilk.
• Beat just until combined.
• Beat just until combined.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• In a small mixing bowl, beat egg whites on high speed until stiff peaks form.
• Fold into batter.
• Fold into batter.
• Stir in coconut and pecans.
• Stir in coconut and pecans.
• Fill paper-lined muffin cups three-fourths full.
• Fill paper-lined muffin cups three-fourths full.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Bake at 350 for 20-25 minutes or until a toothpick comes out clean.
• Cool 10 minutes; remove from pans to wire racks.
• Cool 10 minutes; remove from pans to wire racks.
• Cool completely.
• Cool completely.
• Combine frosting ingredients; frost cupcakes.
• Combine frosting ingredients; frost cupcakes.
• Store in the refrigerator.
• Store in the refrigerator.

CHOCOLATE COCONUT PECAN CUPCAKES

Steps:

• Mix cake mix, pudding mix, nuts, and coconut flakes.
• follow cake box directions (add wet ingrediants).
• spray or rub cupcake pan so mix doesnt stick.
• bake at 350f for about 20 minutes or until knife comes out clean --
• let cool and frost with your favorite icing.