ITALIAN CREAM CUPCAKES
Light, airy and rich vanilla buttermilk and almond cupcakes blended with sweetened coconut and pecans. Topped with the ultimate cream cheese and buttercream frosting with cherries and pecans. These cupcakes will quickly become a family favorite. Serve for the holidays or during summer months when fresh cherries are readily available.
Provided by Jessica (swankyrecipes.com)
Categories Dessert
Time 38m
Number Of Ingredients 21
Steps:
- heat oven to 350 degrees F. Prepare a muffin tin pan with cupcake liners; set aside.In a large bowl, combine flour, baking soda, salt and baking powder then whisk well to combine.In a bowl fit with a mixer, cream together softened butter, granulated sugar, brown sugar and both extracts. Beat mixture until light and creamy, about 4 minutes.Add eggs one at a time beating well after each addition.Alternately add buttermilk and dry flour mixture beating on medium-low until done. Once done, increase mixer speed and beat until fully combined. Stir in coconut and chopped pecans. Fill each cupcake 3/5 full of batter. Bake in oven for 20-23 minutes or until a toothpick inserted in the center comes out clean.Repeat with remaining batter, then completely cool cupcakes before frosting.
Nutrition Facts : Calories 358 kcal, Carbohydrate 52 g, Protein 4 g, Fat 27 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 75 mg, Sodium 146 mg, Fiber 1 g, Sugar 17 g, UnsaturatedFat 11 g, ServingSize 1 serving
ITALIAN CREAM CUPCAKES
Irresistible soft and butter cupcakes brimming with coconut and pecans and finished with a rich cream cheese frosting.
Provided by Jaclyn
Categories Dessert
Time 50m
Number Of Ingredients 17
Steps:
- 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.
- Pour ground coconut into liquid measuring cup with buttermilk and stir to combine. Let rest 10 minutes.
- Sift all-purpose flour and cake flour into a mixing bowl. Add baking powder, baking soda and salt and whisk for 20 seconds.
- In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and granulated sugar until pale and fluffy. Mix in eggs one at a time, adding in vanilla with second egg. With mixer set on low speed, add in 1/3 of the flour mixture and mix just until combined then mix in 1/2 of the buttermilk mixture and mix until combined then repeat process once more (scrape every bit of the buttermilk coconut mixture out with a rubber spatula) and finish by mixing in last 1/3 of the flour mixture. Fold in toasted pecans.
- Divide batter among 12 paper lined muffin cups filling each about 2/3 full. Bake in preheated oven until toothpick inserted into center comes out clean, about 19 - 21 minutes. Cool in pan several minutes then transfer to a wire rack to cool completely. Once cool frost with cream frosting and sprinkle tops with toasted coconut and pecans. Store in an airtight container.
- For the frosting:
- In the bowl of an electric stand mixer fitted with the paddle attachment whip cream cheese and butter until smooth. Mix in vanilla, then stir in powdered sugar and mix until smooth and fluffy (if it seems slightly runny, chill then stir before piping or spreading. I like to freeze it in the mixing bowl 5 minutes the beat with the mixer again then freeze 5 more and beat).
- Recipe source: Cooking Classy
Nutrition Facts : Calories 617 kcal, Carbohydrate 93 g, Protein 5 g, Fat 33 g, SaturatedFat 18 g, Cholesterol 92 mg, Sodium 184 mg, Fiber 2 g, Sugar 69 g, ServingSize 1 serving
ITALIAN CREAM CUPCAKES RECIPE - (4.1/5)
Provided by CandyH
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees. Spray muffin pans (regular or mini) with nonstick baking spray OR line with paper cupcake liners. In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites they're stiff. Transfer to another bowl and set aside; clean the mixing bowl and return to the mixer. Combine the butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, the beat until smooth. Add 1 cup of coconut and beat to combine. Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add the egg whites and use a rubber spatula to fold them into the batter. Add batter to the muffin cups, the bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely. To make the frosting, whip together the butter and cream cheese until smooth, then sift the powdered sugar and mix it in until combine. Add the vanilla and mix. Add 1 cup of coconut and the pecans, reserving a small amount of pecans for garnish. Mix until totally combined. Frost cooled cupcakes, then sprinkle extra pecans on top. Refrigerate cupcakes if not serving right away (frosting will soften at room temperature.)
ITALIAN CREAM CAKE
Provided by Food Network
Categories dessert
Time 1h15m
Yield 12-15 servings
Number Of Ingredients 19
Steps:
- For Cake: HEAT oven to 350 degrees F. Spray three 9-inch round cake pans with no-stick cooking spray with flour. Beat shortening in large bowl at medium speed of electric mixer until light and fluffy. Gradually add sugar. Add egg yolks, one at a time; beat until blended after each addition. Add vanilla; beat until blended.
- COMBINE flour, baking soda and salt; stir well. Add to shortening mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition. Stir in coconut and pecans.
- BEAT egg whites until stiff peaks form; fold into batter. Pour batter into prepared baking pans. Bake 25 to 30 minutes or until a toothpick inserted in center comes out clean. Cool 15 minutes; remove from pans and cool completely on wire racks.
- For Frosting: MIX cream cheese, powdered sugar, vanilla and butter in large bowl at low speed of electric mixer until ingredients are well combined. Beat at high speed until light and fluffy. Spread frosting between layers and on top and sides of cake. Garnish top of cake, if desired, with coconut and pecans and sprinkle coconut around bottom of cake. Chill several hours or until serving time.
ITALIAN CREAM CUPCAKES
I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy.
Provided by KandB
Categories Dessert
Time 1h55m
Yield 24 cupcakes
Number Of Ingredients 17
Steps:
- Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
- Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
- 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.
- 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.
- Icing:.
- 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.
- Garnish with shredded coconut and hazelnuts.
Nutrition Facts : Calories 566.5, Fat 37.8, SaturatedFat 21.8, Cholesterol 131.3, Sodium 204.1, Carbohydrate 53.6, Fiber 1.3, Sugar 40, Protein 6
ITALIAN CREAM CUPCAKES WITH CREAM CHEESE FROSTING
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.
Provided by quotFoodThe Way To
Categories Dessert
Time 1h20m
Yield 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
- Whisk dry ingredients together in a bowl; set aside.
- Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
- Add yolks, 1 at a time, beating well after each addition.
- Mix in syrup and vanilla until incorporated.
- Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
- In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
- Fold hazelnuts and coconut into batter.
- Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
- Cool Cupackes in the pan for 20-minutes; transfer to rack.
- Frost when cool.
- CREAM CHEESE ICING:.
- 2 packages (8-oz. each) cream cheese, softened.
- 3 sticks unsalted butter, softened (1 1/2 cups).
- 3 tablespoons hazelnut syrup.
- 2 tablespoons heavy cream.
- 1 lb. powered sugar, sifted.
- Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
- Add syrup and cream; beat in powdered sugar until creamy.
- Generously frost each cupcake.
- GARNISH:.
- 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
- 1/2 cup hazelnuts.
Nutrition Facts : Calories 3898.2, Fat 230.1, SaturatedFat 125.3, Cholesterol 1005.4, Sodium 1846.9, Carbohydrate 407.4, Fiber 15.8, Sugar 251.6, Protein 67.3
ITALIAN LOVE CUPCAKES
Chocolaty fudge cupcakes topped with chocolate frosting get some Italian lovin' thanks to a layer of ricotta cheese filling. Add some white chocolate shavings for an elegant touch.
Provided by Stephanie Wise
Categories Dessert
Time 1h25m
Yield 24
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat Cake Layer ingredients with electric mixer on low speed 30 seconds. Increase speed to medium; beat 2 minutes, scraping bowl occasionally.
- In separate large bowl, mix Ricotta Layer ingredients until combined.
- Fill each muffin cup about one-third full with cake batter (you may not use all the batter). Divide ricotta mixture evenly among cups.
- Bake 30 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove from muffin cups to cooling rack. Cool completely, about 30 minutes.
- When cupcakes are completely cooled, make frosting. In large bowl, beat pudding mix and milk with whisk until combined and set. Fold in whipped cream. Pipe frosting on top of cupcakes.
Nutrition Facts : Calories 250, Carbohydrate 27 g, Cholesterol 75 mg, Fat 2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 270 mg, Sugar 19 g, TransFat 0 g
ITALIAN CREAM CAKE
Looking for Italian-style dessert? Then check out this delicious cream cake that's garnished with pecans - a perfect treat to your guest.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 18
Number Of Ingredients 13
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease 13x9-inch pan with shortening; lightly flour. In medium bowl, mix flour, baking soda and salt; set aside.
- In large bowl, beat sugar, butter and shortening with electric mixer on medium speed until light and fluffy. Beat in vanilla. Add egg yolks, one at a time, beating until blended. Add flour mixture alternately with buttermilk, beating until blended after each addition. On low speed, beat in coconut and 1 cup pecans until blended.
- In another large bowl, beat egg whites with electric mixer on high speed just until stiff peaks form. Fold one-fourth of egg whites into cake batter; fold in remaining egg whites. Pour batter into pan.
- Bake 45 to 48 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
- Frost cake. Garnish with additional chopped pecans.
Nutrition Facts : Calories 499, Carbohydrate 55 g, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 331 mg
ITALIAN CREAM CAKE II
Very delicious cake!
Provided by Cyndi
Categories World Cuisine Recipes European Italian
Yield 10
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round cake pans.
- Beat egg whites until they form stiff peaks.
- In a large bowl, cream 1/2 cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. Stir in 1 teaspoon vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
- Bake for 25 to 40 minutes. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
- Combine cream cheese, 1/2 cup margarine, confectioners' sugar, and 1 teaspoon vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining 1/2 cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.
Nutrition Facts : Calories 967.2 calories, Carbohydrate 116.8 g, Cholesterol 128.4 mg, Fat 53.3 g, Fiber 3.2 g, Protein 10.3 g, SaturatedFat 15.3 g, Sodium 489.9 mg, Sugar 93 g
ITALIAN CREAM CAKE I
This is a wonderful, award winning cake. Feel free to substitute your favorite nuts for the walnuts.
Provided by Chantal
Categories World Cuisine Recipes European Italian
Yield 12
Number Of Ingredients 14
Steps:
- Cream together 1 cup butter or margarine, egg yolks, and 2 cups white sugar. Alternately mix in flour and buttermilk. Add baking soda. Mix in 1 cup walnuts and coconut.
- Beat egg whites, and fold into batter. Pour batter into three greased and floured 9 inch round cake pans.
- Bake for 20 to 25 minutes in a preheated 350 degrees F (175 degrees C) oven.
- Combine cream cheese, 1/2 cup butter or margarine, confectioners' sugar, and vanilla extract. Spread onto cooled cake. Top iced cake with chopped walnuts.
Nutrition Facts : Calories 759.3 calories, Carbohydrate 91.3 g, Cholesterol 168.1 mg, Fat 41.5 g, Fiber 2 g, Protein 9.5 g, SaturatedFat 21.9 g, Sodium 400.8 mg, Sugar 71.9 g
ITALIAN CREAM CHEESE CUPCAKES
Time 1h15m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees F. Place cupcake liners in tins and set aside. Cream butter with mixer until light, then add sugar and beat well. Add egg yolks and beat. Add flour and baking soda and mix until combined. Add buttermilk and vanilla and mix, then mix in coconut and nuts. Beat egg whites in large bowl until stiff peaks form. Fold the batter into the whites, a spoonful at a time. Divide batter between cupcake tins, filling about 2/3 full (I got 15 cupcakes). Bake for 15-20 minutes or until a toothpick comes out clean. Cool and then frost with cream cheese frosting and top with more chopped pecans. for the frosting: Blend cream cheese and butter for 3 minutes, until lighter in color. Add 2 cups powdered sugar and mix completely. Add vanilla and 1 tablespoon of cream and mix well. Add more powdered sugar or cream, as needed, until piping consistency is reached.
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