Italian Cream Cupcakes Recipes

Steps:

• Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
• Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
• Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
• Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.

Steps:

• 1. Preheat oven to 350 degrees
• 2. Cream butter, sugar, and crisco. Add egg yolks one at a time, reserving egg whites in a separate bowl. Mix yolks into sugar mixture after every addition.
• 3. In another bowl, sift together flour and baking soda. Once sifted, gradually add in 1 cup to the sugar mixture. Blend. Add 1/2 cup buttermilk. Blend. Add remaining flour mixture. Blend. Add remaining buttermilk. Blend. Add vanilla and mix together.
• 4. In a separate bowl, beat egg whites until stiff and peaks have formed. Once stiff, fold into the batter. When combined, stir in coconut and pecans. I like to run my coconut through a food processor to help alleviate the coconut texture so many people struggle with. Pour batter into prepared muffin tins, filling liners about 3/4 full. Bake for about 26 minutes, until cupcakes are a light brown.
• 5. While cupcakes are baking, prepare the icing. Cream together cream cheese and butter. Add in powdered sugar, half & half, and vanilla. Mix together, adding more powdered sugar if necessary. Stir in coconut and pecans.
• 6. Ice cupcakes when cool.

Steps:

• For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
• COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
• BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
• For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.

Steps:

• Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
• Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
• cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
• Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
• Icing:.
• Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
• Garnish with shredded coconut and hazelnuts.

Steps:

• In a large bowl, beat butter and shortening. Gradually add sugar; beat 2 minutes longer. Add egg yolks and vanilla; beat for 1 minute. Combine the flour, baking soda and salt; add to creamed mixture alternately with buttermilk. , In another bowl, beat egg whites until stiff peaks form. Fold into batter. Fold in coconut and pecans. Transfer to a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack., For frosting, in a large bowl, combine the cream cheese, butter and vanilla. Gradually beat in confectioners' sugar. Spread over cake. Sprinkle with pecans. Store in the refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
• In a large bowl, cream together 1/2 cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 teaspoon vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
• Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
• To Make Frosting: In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. Spread between layers and on top and sides of cooled cake.

Steps:

• Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
• Whisk dry ingredients together in a bowl; set aside.
• Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
• Add yolks, 1 at a time, beating well after each addition.
• Mix in syrup and vanilla until incorporated.
• Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
• In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
• Fold hazelnuts and coconut into batter.
• Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
• Cool Cupackes in the pan for 20-minutes; transfer to rack.
• Frost when cool.
• CREAM CHEESE ICING:.
• 2 packages (8-oz. each) cream cheese, softened.
• 3 sticks unsalted butter, softened (1 1/2 cups).
• 3 tablespoons hazelnut syrup.
• 2 tablespoons heavy cream.
• 1 lb. powered sugar, sifted.
• Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
• Add syrup and cream; beat in powdered sugar until creamy.
• Generously frost each cupcake.
• GARNISH:.
• 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
• 1/2 cup hazelnuts.