Cakes and Cheesecakes,  Dessert

Italian Cream Cupcakes

 

Italian Cream Cake is a southern layer cake that consists of a buttermilk cake filled with pecan pieces and sweetened flaked coconut, and iced with cream cheese frosting.  In this recipe the classic cake is transformed into cupcakes.  The buttermilk cake is moist and fluffy and filled with toasted pecans and coconut.  Toasting the pecans and coconut brings out their flavours and makes them more predominant in the cake.  The cupcakes are topped with a creamy cream cheese frosting and sprinkled with coconut flakes.

 

 

 

 

Tips for Making Perfect Cupcakes

 

  1. Cream the butter and sugar sufficiently:  Creaming the butter and sugar until white and fluffy maximizes the amount of trapped air within the butterfat.  This increases the leavening of the cupcakes during baking, resulting in a lighter and springier texture.
  2. Avoid under-baking the cupcakes: These cupcakes have a fragile structure since they are made from egg whites instead of whole eggs.  If they are under-baked, they will fall as they are cooling.  To avoid this, ensure the cupcakes are golden and bounce back when pressed on top before removing them from the oven.
  3. Mix the frosting well:  If the butter/cream cheese and icing sugar is not beaten until light and fluffy, the frosting will be more yellow in colour and dense.    
  4. Enjoy them fresh:  These cupcakes taste best the day they are made.  Otherwise they should be stored in the freezer to prevent staling.

 

 

Recipe Q & A

 

Q:  Why are my cupcakes dense? 

 A:  Your cupcakes may be dense if there was a lot of gluten development while making the batter.  To prevent this, do not over-mix the batter after the flour is added.

Q:  Why is my frosting dark? 

 A:  Your frosting may be dark if the butter/cream cheese and icing sugar was not beaten sufficiently.  It may also be dark if your vanilla extract has a dark pigment.  You can use a clear vanilla extract to keep your frosting white, however most brands available are artificially made.

 

 

 

 

 

 

Italian Cream Cupcakes

 
Recipe By:        Blue Ribbon Eats

Servings:            12
Prep Time:        60 minutes
Baking Time:    25 minutes

 

 

INGREDIENTS

 

Cupcakes:
244g all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon sea salt
190g white sugar
76g unsalted butter, at room temperature
38g shortening, at room temperature
1 cup low-fat buttermilk
6 large egg whites
2 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup sweetened flaked coconut

1/2 cup pecans halves

 

Frosting:

1/2 lb cream cheese, at room temperature

1/4 lb unsalted butter, at room temperature

1 teaspoon vanilla extract
1/4 teaspoon sea salt
3 cups icing sugar

Sweetened flaked coconut

 

 

INSTRUCTIONS

 

Cupcakes:
  1. Place the pecans on a baking sheet lined with a silicon mat.  Bake them at 350°F until toasted and fragrant, ~10 minutes.  Let them cool to room temperature and chop them finely.
  2. In a large bowl add the flour and baking powder and mix until blended.
  3. In the bowl of a mixer combine the butter, shortening, sea salt and sugar.  Mix on medium speed using a paddle attachment until light and fluffy.
  4. Add the egg whites, one at a time, mixing until each is incorporated before adding the next.  Add the vanilla extract and almond extract and mix just until combined.
  5. Turn the mixer off and add 1/3 of the flour mixture.  Mix on low speed just until blended.  Scrape down the side of the mixing bowl with a spatula to ensure the batter isn’t sticking.  Add 1/3 of the buttermilk and mix just until blended.  Scrape down the side of the mixing bowl again with a spatula.  Repeat with the remaining flour and buttermilk, mixing until smooth after each addition.
  6. Add the coconut flakes and pecans to the batter.  Mix on low speed just until blended.
  7. Line a 12 regular cupcake pan with cupcake liners.  Fill the cupcake liners almost to the top with batter.  Bake at 350°F until cupcakes are set and golden on top.
  8. Cool cupcakes in the pan for ~10 minutes and then transfer them to a cooling rack and cool to room temperature.

 

Frosting:
  1. In the bowl of a mixer combine the butter, icing sugar and sea salt.  Mix on low speed using a paddle attachment until blended.  Then mix on medium speed until light and fluffy.
  2. Add the vanilla extract and mix until blended.  Add the cream cheese gradually and mix until blended and smooth.
  3. Fit a piping bag with a 12mm tip and fill the piping bag with the frosting.  Pipe a swirl of frosting on top of each cupcake and sprinkle some sweetened flaked coconut on top.   

 

 

Yields 12 servings

Italian Cream Cupcakes

60 minPrep Time

25 minCook Time

1 hr, 25 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Cupcakes:

244g all-purpose flour

2 1/4 teaspoons baking powder

1/2 teaspoon sea salt

190g white sugar

76g unsalted butter, at room temperature

38g shortening, at room temperature

1 cup low-fat buttermilk

6 large egg whites

2 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 cup sweetened flaked coconut

1/2 cup pecans halves

Frosting:

1/2 lb cream cheese, at room temperature

1/4 lb unsalted butter, at room temperature

1 teaspoon vanilla extract

1/4 teaspoon sea salt

3 cups icing sugar

Sweetened flaked coconut

Instructions

    Cupcakes:
  1. Place the pecans on a baking sheet lined with a silicon mat.  Bake them at 350°F until toasted and fragrant, ~10 minutes.  Let them cool to room temperature and chop them finely.
  2. In a large bowl add the flour and baking powder and mix until blended.
  3. In the bowl of a mixer combine the butter, shortening, sea salt and sugar.  Mix on medium speed using a paddle attachment until light and fluffy.
  4. Add the egg whites, one at a time, mixing until each is incorporated before adding the next.  Add the vanilla extract and almond extract and mix just until combined.
  5. Turn the mixer off and add 1/3 of the flour mixture.  Mix on low speed just until blended.  Scrape down the side of the mixing bowl with a spatula to ensure the batter isn't sticking.  Add 1/3 of the buttermilk and mix just until blended.  Scrape down the side of the mixing bowl again with a spatula.  Repeat with the remaining flour and buttermilk, mixing until smooth after each addition.
  6. Add the coconut flakes and pecans to the batter.  Mix on low speed just until blended.
  7. Line a 12 regular cupcake pan with cupcake liners.  Fill the cupcake lines almost to the top with batter.  Bake at 350°F until cupcakes are set and golden on top.
  8. Cool cupcakes in the pan for ~10 minutes and then transfer them to a cooling rack and cool to room temperature.
  9. Frosting:
  10. In the bowl of a mixer combine the butter, icing sugar and sea salt.  Mix on low speed using a paddle attachment until blended.  Then mix on medium speed until light and fluffy.
  11. Add the vanilla extract and mix until blended.  Add the cream cheese gradually and mix until blended and smooth.
  12. Fit a piping bag with a 12mm tip and fill the piping bag with the frosting.  Pipe a swirl of frosting on top of each cupcake and sprinkle some sweetened flaked coconut on top.   

Nutrition

Calories

6531 cal

Fat

314 g

Carbs

868 g

Protein

57 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
16
https://evipatissier.com/2019/02/26/italian-cream-cupcakes/

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest