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Ambrosia Cupcakes




Source of Recipe


Leanne


List of Ingredients




Cupcake Ingredients:
1.) 1/2 cup butter, softened
2.) 1/2 cup butter-flavored shortening
3.) 2 cups sugar
4.) 5 eggs, separated
5.) 1 teaspoon rum extract
6.) 1/2 cup sour cream
7.) 1/2 cup apricot nectar
8.) 1/4 cup pineapple preserves
9.) 1/4 cup apricot preserves
10.)2 cups cake flour
11.)1 teaspoon baking powder
12.)1/2 teaspoon salt
13.)1/4 teaspoon baking soda
14.)1 cup chopped pecans

Frosting Ingredients:
1.) 1/2 cup butter, softened
2.) 1 package (3 ounces) cream cheese, softened
3.) 1/2 teaspoon coconut extract
4.) 1/2 teaspoon almond extract
5.) 1/4 cup pineapple preserves
6.) 1/4 cup apricot preserves
7.) 3-3/4 cups confectioners' sugar
8.) 1 cup flaked coconut
9.) 36 maraschino cherries with stems


Recipe




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 extract.
In a bowl, whisk together the sour cream, apricot nectar and preserves. Combine the flour, baking powder, baking soda and salt; 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 comes out clean. Cool for 10 minutes 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. Stir in preserves. Gradually beat in confectioners' sugar until blended. Frost cupcakes; sprinkle with coconut. Garnish with cherries.
Yield: Makes 3 dozen cupcakes.