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Friday, March 6, 2015

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.

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