Coconut Pecan Cupcakes

• 5 eggs,
• 1/2 cup butter, softened
• 1/2 cup shortening
• 2 cups sugar
• 3/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 1-1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 2 cups sweetened shredded coconut
• 1 cup finely chopped pecans
• 1 package (8 ounces) cream cheese, softened
• 1/4 cup butter, softened
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3-3/4 cups confectioners' sugar
• 3/4 cup chopped pecans

1. 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.
2. In a small bowl, beat egg whites on high speed until stiff peaks form. Fold into batter. Stir in coconut and pecans.
3. Fill paper-lined muffin cups three-fourths full. Bake at 350u0b0 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.
4. In a large bowl, combine frosting ingredients until smooth; frost cupcakes. Store in the refrigerator.

eggs, butter, shortening, sugar, vanilla, almond extract, flour, cornstarch, baking soda, salt, buttermilk, coconut, pecans, cream cheese, butter, vanilla, almond extract, sugar, pecans

Taken from www.tasteofhome.com/recipes/coconut-pecan-cupcakes/ (may not work)