Tuesday, October 14, 2014

Italian Cream Cupcakes

Italian Cream Cupcakes | #Mexicanchocolatecake #Cookiebarsrecipes #Italiancreamcakecupcakes #Mexicandesserts #Dessertrecipes #Cookingrecipes #Cupcakesdecoration #Italiancreamcupcakes #Lemoncreampiecupcakes #Dessertcupcakes #Cupcakecookies #Yummycupcakes

Ingredients

  • For the Cupcakes
  • 8 Tbsp (4 oz.) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1¼ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 2 tsp vanilla extract
  • 1¾ cups pecans, toasted + chopped (divided)
  • 1 cup coconut flakes
  • For the Cream Cheese Frosting
  • ¾ cup coconut flakes
  • 12 oz. cream cheese, room temperature
  • 12 Tbsp (6 oz.) unsalted butter, room temperature
  • 1 Tbsp vanilla extract
  • 3–3 ½ cups powdered sugar
  • {optional garnish} maraschino cherries

Instructions

  1. For the Cupcakes
  2. Preheat oven to 350°F. Line standard muffin pan with paper liners; set aside.
  3. Using a countertop mixer, cream together butter and both sugars on medium speed until light and fluffy (~2-3 minutes on medium speed).
  4. Add egg and egg yolk; mix until just combined.
  5. In a separate bowl, sift together dry ingredients (flour, baking soda and salt). In another bowl, whisk together the liquid ingredients (buttermilk and vanilla).
  6. Add ½ of the dry ingredients to the mixing bowl; mix on low speed until fully combined. Add ½ of the liquid ingredients; mix on low until fully combined. Repeat with remaining dry and liquid ingredients.
  7. Once all ingredients have been added, scrape the sides of the bowl down with a spatula and mix on medium speed until batter is smooth.
  8. Fold in coconut flakes and 1 cup of the toasted, chopped pecans. (Note: The remaining pecans will be used to garnish tops of cupcakes.)
  9. Divide the batter evenly among cupcake liners. Bake at 350°F for 20-22 minutes, or until a toothpick inserted into the center of a cupcake comes out mostly clean.
  10. Let cupcakes cool in pan for 10 minutes before transferring to a cooling rack to cool completely.
  11. For the Cream Cheese Frosting
  12. Spread the coconut flakes out on a baking sheet; bake at 350°F for 6-8 minutes, or until lightly golden brown. (Tip: Watch coconut closely as it can burn quickly!) Set toasted coconut flakes aside.
  13. Using a countertop mixer, cream together the cream cheese and butter until fully combined.
  14. Add vanilla extract and powdered sugar (½ cup at a time) until frosting reaches desired consistency.
  15. Beat on medium-high speed for 2-3 minutes, or until fluffy.
  16. Once cupcakes are completely cool, fill piping bag with frosting and decorate as desired. (Note: I used a Wilton 1M large star tip.)
  17. Garnish tops of cupcakes with toasted coconut and reserved chopped pecans.
  18. {Optional} Garnish cupcakes with maraschino cherry before serving.

recipe adapted  >>>>>  here

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