Ambrosia Cupcakes

• 1/2 cup butter, softened
• 1/2 cup butter-flavored shortening
• 2 cups sugar
• 5 large 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
• 1/2 cup butter, softened
• 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 sweetened shredded coconut
• 36 maraschino cherries with stems

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 350u0b0 for 18-22 minutes or until a toothpick inserted in 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.

butter, butter, sugar, eggs, rum, sour cream, apricot nectar, pineapple preserves, apricot preserves, cake flour, baking powder, salt, baking soda, pecans, butter, cream cheese, coconut, almond, pineapple preserves, apricot preserves, sugar, coconut, maraschino cherries

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