Italian Cream Cupcakes With Cream Cheese Frosting
Total Time: 1 hr 20 mins
Preparation Time: 1 hr
Cook Time: 20 mins
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 1/2 cups unsalted butter, softened
- 6 eggs, seperated (reserve whites)
- 2 tablespoons hazelnut syrup
- 1 1/2 teaspoons vanilla extract
- 1 cup buttermilk
- 6 egg whites (reserved earlier)
- 2 cups sweetened flaked coconut, toasted
- 1 cup hazelnuts, toasted and chopped
Recipe
- 1 preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
- 2 whisk dry ingredients together in a bowl; set aside.
- 3 cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until and fluffy, about 5 minutes.
- 4 add yolks, 1 at a time, beating well after each addition.
- 5 mix in syrup and vanilla until incorporated.
- 6 mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
- 7 in a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
- 8 fold hazelnuts and coconut into batter.
- 9 fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
- 10 cool cupackes in the pan for 20-minutes; transfer to rack.
- 11 frost when cool.
- 12 cream cheese icing:.
- 13 2 packages (8-oz. each) cream cheese, softened.
- 14 3 sticks unsalted butter, softened (1 1/2 cups).
- 15 3 tablespoons hazelnut syrup.
- 16 2 tablespoons heavy cream.
- 17 1 lb. powered sugar, sifted.
- 18 whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
- 19 add syrup and cream; beat in powdered sugar until creamy.
- 20 generously frost each cupcake.
- 21 garnish:.
- 22 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
- 23 1/2 cup hazelnuts.
No comments:
Post a Comment