Italian Cream Cupcakes

ikl


Ingredients

  • 2/3 cup (65g) sweetened shredded coconut, toasted
  • 1/2 cup (4.6 oz) buttermilk
  • 3/4 cup (107g) all-purpose flour
  • 3/4 cup (93g) cake flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (4 oz) unsalted butter, softened
  • 3/4 cup (169g) granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup (55g) pecans, chopped small and toasted
  • Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)
  • Cream Cheese Frosting
  • 8 oz cream cheese , softened slightly
  • 1/2 cup (4 oz) unsalted butter, softened
  • 2 1/2 cups (315g) powdered sugar
  • 1/2 tsp vanilla extract


Instructions

  1. Preheat oven to 350 degrees. Spread coconut in an even layer on a rimmed baking sheet. Toast in preheated oven, tossing once about halfway through, until golden brown 5 - 8 minutes (keep a close eye on it because it will change color rapidly near the end. Leave oven at 350 to bake cupcakes). Allow to cool slightly then pour into a food processor and pulse until finely ground, about 1 minute.


ikl
Italian Cream Cupcakes Rating: 4.5 Diposkan Oleh: First House
 

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