I had planned to bake an Italian Cream Cake today, but didn't want to have a big portion of cake left over after our family dinner tomorrow. So I opted to make cupcakes, instead. These turned out great! They're mini-Italian Cream Cakes...cute and easy to serve and store.
Cupcake Ingredients:
3 cups all-purpose flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 cups sugar
1½ cups unsalted butter (softened)
6 eggs, separated
1 tsp. vanilla extract
1 tsp. almond extract
1 cup buttermilk
2 cups sweetened flaked coconut, toasted
1 cup finely chopped walnuts, toasted
Cream Cheese Frosting:
2 8-oz pkgs. cream cheese
1½ cups unsalted butter (softened)
1 Tbs. vanilla extract
1 Tbs. almond extract
3 Tbs. Half & Half
1 lb. powdered sugar
Directions:
1. Preheat oven to 325ยบ. Line two 12-cup muffin pans with paper liners.
2. Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
3. Cream sugar and butter in a stand mixer w/paddle attachment on medium speed until white & fluffy. Add egg yolks, one at a time, beating well after each addition. Mix in flavorings until incorporated.
4. Mix ½ the dry ingredients into the butter mixture, followed by the buttermilk. Mix just until blended. Add remaining dry ingredients and blend just until incorporated.
5. In separate bowl, beat egg whites into stiff peaks with mixer on high speed. Fold into batter along with coconut and chopped walnuts.
6. Fill liners almost to top with batter and bake approx 20-25 minutes, until toothpick inserted in center comes out clean. Cool cupcakes in pan for about 20 minutes, then transfer to a rack to cool completely before frosting.
Frosting:
1. Whip cream cheese and butter together in large bowl with mixer at medium until combined. Add flavorings and Half & Half, then beat in powdered sugar until creamy. Generously frost each cupcake.
2. Roll edges of cupcake tops in finely chopped walnuts. Garnish with toasted coconut in the center.This recipe makes approximately 24 cupcakes.
