No current photos.

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 dozen 1097g Recipe makes 2 dozen) The following items or measurements are not included below: hazelnut syrup
Calories 3898
Calories from Fat 2070		(53%)
Amount Per Serving		%DV
	Total Fat 230.1g	354%
	Saturated Fat 125.3g	626%
	Monounsaturated Fat 74.2g
	Polyunsaturated Fat 13.8g
	Trans Fat 0.0g
Cholesterol 1005mg		335%
Sodium 1846mg		76%
Potassium 1570mg		44%
Total Carbohydrate 407.4g		135%
	Dietary Fiber 15.8g	63%
	Sugars 251.6g
Protein 67.3g		134%
how is this calculated?

Italian Cream Cupcakes With Cream Cheese Frosting

Recipe #351563 | 1½ hours | 1 hour prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: "Food:The Way To Anyone's Heart"
Jan 23, 2009

Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.

2 dozen (change servings and units)

Ingredients

WHISK TOGETHER

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

CREAM TOGETHER AND ADD

2 cups sugar
1 1/2 cups unsalted butter, softened
6 eggs, seperated (reserve whites)
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk

BEAT AND FOLD IN

6 egg whites (reserved earlier)
2 cups sweetened flaked coconut, toasted
1 cup hazelnuts, toasted and chopped

Directions

1
Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
2
Whisk dry ingredients together in a bowl; set aside.
3
Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
4
Add yolks, 1 at a time, beating well after each addition.
5
Mix in syrup and vanilla until incorporated.
6
Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
7
In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
8
Fold hazelnuts and coconut into batter.
9
Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
10
Cool Cupackes in the pan for 20-minutes; transfer to rack.
11
Frost when cool.
12
CREAM CHEESE ICING:.
13
2 packages (8-oz. each) cream cheese, softened.
14
3 sticks unsalted butter, softened (1 1/2 cups).
15
3 tablespoons hazelnut syrup.
16
2 tablespoons heavy cream.
17
1 lb. powered sugar, sifted.
18
Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
19
Add syrup and cream; beat in powdered sugar until creamy.
20
Generously frost each cupcake.
21
GARNISH:.
22
1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
23
1/2 cup hazelnuts.