Italian Cream Cupcakes Recipe

By Request

Cupcakes   (makes 24 cupcakes)

Ingredients

8 Tbsp Salted Butter, Softened
1/2 Cup Canola Oil
2 Cups Granulated Sugar
1 Tbsp Vanilla Extract
5 Large Eggs, Separated
2 Cups All Purpose Flour, Sifted
1 Tsp Baking Soda
1 Cup Buttermilk or Whole Milk
1 to 1 1/2 Cups Sweetened Flake Coconut
1 Cup Chopped Pecans

Process

Preheat oven to 350 degrees and prepare muffin pans with paper liners.

In medium bowl whisk sifted flour and baking soda
In medium mixing bowl whip egg whites on high speed until stiff peaks form
In large mixing bowl cream butter, oil and sugar on medium high speed until light and fluffy, about 7 minutes
Reduce speed to low and add 5 egg yolks and vanilla extract just until incorporated
Add 1/3 of flour/soda mixture, alternating with 1/2 buttermilk or milk, ending with flour.
Add coconut and pecans just until mixed
Stop mixer and fold egg whites into batter with spatula. Some streaks of egg white will remain
Spoon batter into cupcake liners and bake on middle rack of oven until cakes are golden brown and spongy
Cool in pan on rack for 10 minutes, then remove from pan and cool on rack completely before frosting
Cakes will settle some while cooling

Cream Cheese Frosting

Ingredients

6 Tbsp Unsalted Butter, Softened
6 oz Cream Cheese, Softened
1 Tsp Vanilla Extract
1 Lb Confectioner's Sugar
2-3 Tbsp Milk

Process

Cream butter and cream cheese on high until light and fluffy
Reduce speed and add vanilla extract
On low speed, add confectioner's sugar 1 cup at a time and mix until smooth
If frosting is too stiff after adding all sugar, add milk 2-3 tsp at a time until desired consistency

Frost cupcakes or pipe frosting with decorator bag and tip

Garnish with finely chopped pecans and flaked coconut