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Composition for Quick Italian Cream Cupcakes:
- Get Cupcake Ingredients
- Take 1 packages of 16.25 oz. White cake mix with pudding
- Get 3 of egg whites
- Get 1 tsp of almond extract
- Take 1 1/4 cup for buttermilk
- Need 1/4 cup for vegetable oil/canola oil
- Require 1 1/2 cup sweetened coconut, divided
- Provide 1 cup - chopped pecans, divided
- Get of Cream Cheese Frosting
- Provide 1 packages cream cheese, softened
- Require 1/2 cup butter, softened (1 stick)
- Prepare 4 - to 6 cups sifted powdered sugar
- You need 1 tsp for vanilla extract
- Prepare 1 tsp for almond extract
Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. These cupcakes are a twist on traditional Italian Cream Cake. With a few adjustments I've turned a classic recipe into a fun dessert that everyone will love. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
Quick Italian Cream Cupcakes process:
- Preheat oven to 350. Fill cupcake tin with liners and set aside.
- In a medium skillet over medium heat, add 1/2 cup of coconut.(Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown. This can take about 5-10 minutes. Also, keep in mind that if you are using sweetened coconut it tends to brown faster so keep a close eye on the browning process. Once brown, set aside to cool.
- Mix first five ingredients until well incorporated. Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping.
- Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full.
- Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven once done and allow to cool completely before frosting.
- For the cream cheese frosting- In a stand mixer (or a regular hand held mixer will do fine) beat the cream cheese and butter until well combined and smooth.
- Add the sifted powdered sugar one cup at a time until all the sugar is incorporated. Add in the almond and vanilla extracts until smooth and creamy.
- Frost cupcakes once cooled or pipe on frosting using a piping bag and tip. Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!
Add syrup and cream, then beat in powdered sugar until creamy. The hazelnut syrup puts them over the top. I substituted pecans for hazelnuts without losing any flavor. To make Cream Cheese Frosting: Beat cream cheese and butter at medium speed with an electric mixer until smooth. How To Make Tiramisu-Tiramisu Cupcakes-Cream Cheese Desserts.
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