August 13, 2013

Italian Cream Cake Cupcakes with Cream Cheese Frosting

Last month, we went to Hoover, Alabama, for a long weekend getaway.  We stayed at Ross Bridge, which is a gorgeous resort.

This is the view from our room.  Pretty awesome!  While there, we went to Edgar's bakery for me to check it out and to get a little something to take back to the room.  One thing I bought was an Italian Cream Cupcake.  I have to admit I had never eaten Italian Cream Cake before because I'm not crazy about coconut.  But it was subtle as opposed to a cake covered in coconut.  So I decided to make them at home.  They were delicious!  A keeper.

This is a cupcake stand my son and daughter-in-law got me for Mother's Day.   I love it!!

Here's how I did it:


1 box Duncan Hines white cake mix
1 1/4 cups of buttermilk
1/4 cup butter, melted
2 large eggs
2 teaspoons of vanilla extract
Flaked coconut

Beat ingredients together on low speed until moistened.  Beat two minutes on medium speed, scraping bowl as needed.  Stir in coconut, as much or little as you like.

Place paper cups in cupcake pan.  Using an ice cream scoop, scoop batter into baking cups.  Bake at 350 degrees for 20 to 25 minutes or until a toothpick inserted in center of cupcake comes out clean.

Let cool.


1 stick of butter, softened
3 ounces of cream cheese, softened
1 pound box of powdered sugar
1 teaspoon of vanilla extract
Walnuts, Finely Diced, toasted

Cream together butter and cream cheese, slowly add powdered sugar and blend together.  Add milk one tablespoon at a time until smooth and desired consistency.
Toast walnuts over medium heat in a small skillet.

Frost cupcakes and sprinkle toasted walnuts on top.



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