Ambrosia Cupcakes

Ambrosia Cupcakes

1/2 cup butter, softened
1/2 cup butter-flavored shortening
2 cups sugar
5 eggs, separated
1 tsp rum extract
1/2 cup sour cream
1/2 cup apricot nectar
1/4 cup pineapple preserves
1/4 cup apricot preserves
2 cup cake flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 cup chopped pecans

Frosting:
1/2 cup butter, softened
1 pkg (3 ounces) cream cheese, softened
1/2 tsp coconut extract
1/2 tsp 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

In a large bowl, cream the butter, shortening, and the sugar until light and fluffy. Add the egg yolks, one at a time. Beat well after each addition. Beat in the extract. In another bowl, whisk the sour cream, apricot nectar, and preserves. Combine the flour, baking powder, baking soda, and salt. Add to the creamed mixture alternately with the sour cream mixture. Beat just until blended. Stir in the pecans. Beat the egg whites until stiff peaks form. Fold into the batter. Fill the paper-lined muffin cups three-fourths full. Bake at 350 F for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool completely.
For the Frosting: In a small bowl, cream the butter, cream cheese, and the extracts until light and fluffy. Beat in the preserves. Gradually beat in the confectioners' sugar until blended. Frost the cupcakes and then sprinkle with the coconut. Garnish with cherries.
Makes 3 dozen cupcakes