Coconut-Pecan Cupcakes

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1/2 cup butter, softened

1/2 cup shortening

2 cups sugar

5 large eggs, separated

1 tablespoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 cup buttermilk

1 cup sweetened flaked coconut

1 cup finely chopped pecans, toasted

Caramel Frosting

Garnish: chopped roasted salted pecans

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