Ingredients
1/2 cup butter, softened1/2 cup butter-flavored shortening2 cups sugar5 large eggs, separated1 teaspoon rum extract1/2 cup sour cream1/2 cup apricot nectar1/4 cup pineapple preserves1/4 cup apricot preserves2 cups cake flour1 teaspoon baking powder1/2 teaspoon salt1/4 teaspoon baking soda1 cup chopped pecansFROSTING:1/2 cup butter, softened3 ounces cream cheese, softened1/2 teaspoon coconut extract1/2 teaspoon almond extract1/4 cup pineapple preserves1/4 cup apricot preserves3-3/4 cups confectioners’ sugar1 cup sweetened shredded coconut36 maraschino cherries with stems
Preparation
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.
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.
Fill paper-lined muffin cups three-fourths full. Bake at 350° 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.
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.
Frost cupcakes; sprinkle with coconut. Garnish with cherries.
