Tuesday, November 20, 2012

Italian Creme Cake Cupcakes

I had my first Italian Creme Cake in high school when one of my friends' mom made it - with fresh walnuts. It was magical. This recipe is actually a cake recipe, but it transferred pretty well over into a cupcake recipe. It made about 2 dozen cupcakes, give or take a few cupcakes that may have been eaten before cooled and frosted. I took these to the monthly FRG meeting and they were gone before I knew it! I added the sprinkles that look like little fragments of diamonds - they made these look extra cute!

Italian Creme Cake Cupcakes - a sweet vanilla-y cupcake topped with a delicious cream cheese frosting and walnuts. #cupcakes #cake #dessert


(Print)
What you need:
For the cake:
  • 1 stick butter
  • 1 cup vegetable oil
  • 1 cup sugar, plus some
  • 5 whole eggs, separated
  • 3 tsp. vanilla
  • 1 cup coconut
  • 2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 cup buttermilk
For the frosting:
  • 2 pkg cream cheese
  • 1 stick butter
  • 2 tsp. vanilla
  • 2 lb. powdered sugar
  • 1 cup chopped walnuts
  • 1 cup coconut
  • Sprinkles, if desired
Directions:
For the cake: 
Beat egg whites until stiff peaks form; set aside.

Cream together butter, oil, and sugar until fluffy.

Mix in egg yolks, vanilla, and coconut.

In a separate bowl, mix together flour, baking powder, and baking soda.

Alternating, add dry ingredients and buttermilk to butter-sugar mixture.

Fold in egg whites.

Pour into cupcake tins. Sprinkle each top with a little pinch of sugar.
Bake at 350* for 15 to 20 minutes or until toothpick inserted into the center comes out clean. - I will be trying 325* next time to see if it makes a difference. Mine seemed to cook quickly after 15 minutes and almost were overcooked.

Allow to cool for 5 to 10 minutes in pan, then remove to cooling racks to cool completely.
For frosting: 
Beat together cream cheese, butter, vanilla, and powdered sugar until fluffy. 
Stir in coconut. Pipe onto completely cooled cupcakes. 
Top with some chopped walnuts and sprinkles, if desired.
Note: The frosting will go soft at room temperature, so make sure you refrigerate if you aren't serving right away. These are best served the same day!

Recipe from Pioneer Woman

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1 comment:

Chrissy said...

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