 |
Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 36 |
|
These unbeatable Ambrosia Cupcakes are loaded with flavor. Pineapple, apricot, coconut...your taste buds will be dancing! The addition of butter, shortening and sour cream to the batter guarantees a moist, tender crumb. Yum! Zan Brock, Jasper, Alabama Ingredients:
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 |
frosting: |
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 |
Directions:
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.
2. 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.
3. 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.
4. 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.
5. Frost cupcakes; sprinkle with coconut. Garnish with cherries. Yield: 3 dozen.
|
|