Showing posts with label cupcakes. Show all posts
Showing posts with label cupcakes. Show all posts
Monday, May 1, 2017
italian cream cupcakes
italian cream cupcakes
Italian cream cake is what I ask my mom to make me for my birthday or really any special occasion. Its my absolute favorite. My mom always uses this Cooking Light Italian creme cake recipe but whenever I try to make it myself, it never turns out quite as good as hers. So I decided if I was going to make Italian cream cake myself, I wanted to try a different recipe to see how it compared. I found this Italian cream cupcakes recipe from Confessions of a Cookbook Queen that uses cream of coconut in the cupcakes and the frosting. For the first 20 years of my life I hated coconut and now it seems like Im trying to make up for lost time because I cant seem to get enough now, the more coconut the better. Id never used cream of coconut before and was curious so I decided to go for it. These cupcakes were a completely different flavor than my moms Italian cream cake because of all the added coconut but they still turned out amazing. But that might not be saying much because I would eat almost anything sprinkled with toasted coconut and pecans!
Italian Cream Cupcakes
makes 24 cupcakes
for the cupcakes:
1 box French Vanilla cake mix
1 stick of butter, melted
4 eggs
1/2 c. cream of coconut (I found it in the Hispanic section of my grocery store)
1/2 c. water
3/4 c. pecans, finely chopped
1 1/2 c. sweetened shredded coconut
for the frosting:
1 stick of butter, slightly softened
8 oz block cream cheese, softened
4 tbsp cream of coconut
3 c. powdered sugar
for the topping:
1 c. sweetened shredded coconut
1/2 c. pecans
Preheat the oven to 350°F. Line or grease 24 muffin cups.
In a medium bowl, combine cake mix, butter, eggs, cream of coconut and water. Beat on low speed for about a minute and then increase speed to medium high and beat for another minute. Fold in coconut and pecans. Fill muffin cups 2/3 full and bake for 12-15 minutes or until the toothpick test comes out clean. Let cupcakes cool before frosting.
In a clean medium bowl, beat butter, sugar, cream cheese and cream cheese until combined. Slowly add powdered sugar and beat on low until combined. Increase mixer speed to high and beat for a minute and a half until frosting is light and fluffy.
For the toasted coconut and pecan topping -- place the coconut and the pecans in a pan and turn the stove on medium heat. Stir constantly for 10 minutes or until coconut is golden brown. Once topping is toasted, set aside and let cool. Once cool, sprinkle on cupcakes.
Parsley Sage at The Deep Dish: http://psdeepdish.
Maureen at the Orgasmic Chef: http://www.orgasmicchef.
Matt at Grad School Chef: http://www.
Claire at Simply Sweet Justice: http://www.simplysweetjustice.
Available link for download
Wednesday, March 1, 2017
Italian Espresso Cupcakes with a Hazelnut Centre
Italian Espresso Cupcakes with a Hazelnut Centre
This months AlphaBakes letter is "I" which is a slightly tricky letter. Last time round I made Italian biscotti and Im afraid Ive gone for the same use of I with these Italian espresso cupcakes with a hazelnut centre. The cupcakes are light and you can clearly taste the coffee. My colleague bought me some packs of Giotto from Germany which are very similar to Ferrero Rochers. I put one in the centre of the cupcake which stayed whole and gave a slightly nutty flavour to the cupcakes. I also put one on top for decoration.
As mentioned Im entering these to AlphaBakes hosted by Caroline from Caroline Makes this month and by myself on alternate months. The letter this month is I for Italian espresso (brewed in my Italian coffee pot!)
Italian coffee and Giotto - hazelnut cream filled balls
Place one Giotto in the centre before baking 
Perfect with a cup of coffee Makes 12 cupcakes
For the cupcakes
175g unsalted butter
175g light brown sugar
3 large eggs
175g self-raising flour
4 tablespoons Italian espresso brewed in an Italian coffee pot
12 Giotto (you can use Ferrero Rochers instead)
2 - 3 teaspoons Italian espresso
350g icing sugar, sifted
For the icing
150g unsalted butter, at room temperature2 - 3 teaspoons Italian espresso
350g icing sugar, sifted
To decorate
12 Giotto
cocoa powder for dusting
- Brew a pot of Italian espresso (or use instant espresso) and set aside.
- Preheat the oven to 180C.
- Place 12 cupcake liners in a cupcake tray.
- Beat the butter and sugar until pale and fluffy.
- Add the eggs, one at a time, mixing well between each addition.
- Add in the coffee.
- Stir in the flour and mix well.
- Divide the batter evenly between 12 cupcake cases.
- Place 1 Giotto ball in the centre of each cupcake - theres no need to cover it as it will sink as the cake bakes.
- Bake for approximately 18-20 minutes or until a skewer inserted into the centre comes out clean.
- To make the icing, beat the icing sugar and butter together for a few minutes.
- Add in the coffee and continue mixing until smooth.
- Pipe the buttercream on top of the cooled cupcake.
- Dust with cocoa powder and place a Giotto ball on top.
Available link for download
Subscribe to:
Posts (Atom)