Italian Cream Cupcakes

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 2 cups sugar
• 1 1/2 cups unsalted butter, softened (1 1/2 c)
• 6 eggs, separated
• 2 tablespoons hazelnut syrup
• 1 1/2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 cups sweetened flaked coconut, toasted
• 1 cup hazelnuts, toasted, skinned, chopped

Cream Cheese Icing

• 16 ounces cream cheese, softened
• 1 1/2 cups unsalted butter, softened (1 1/ c)
• 3 tablespoons hazelnut syrup
• 3 tablespoons heavy cream
• 1 lb powdered sugar, sifted

Directions

1. 1

   Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.

2. 2

   Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.

3. 3

   cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.

4. 4

   Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.

5. 5

   Icing:.

6. 6

   Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.

7. 7

   Garnish with shredded coconut and hazelnuts.