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
CHAMPAGNE CUPCAKES WITH ITALIAN BUTTERCREAM
Steps:
- For the cupcakes: Preheat the oven to 350 degrees F. Line a muffin pan with 24 cupcake liners.
- In a very large bowl, stir together the flour, sugar, baking powder, baking soda and salt. Add the milk, shortening, Champagne and vanilla. Beat on low to medium speed for about 30 seconds, or until just combined. Scraping the bowl constantly, beat on medium speed for 2 minutes. Add the egg whites and beat for 2 minutes.
- Fill the cupcake liners half full with batter and bake until the center springs back when touched, about 12 minutes. Cool before frosting.
- For the buttercream: Put the egg whites in the large mixing bowl of a stand mixer fitted with the whisk attachment. Put 1 1/2 cups sugar and 1/2 cup water in a heavy saucepan and bring to a boil over medium to high heat. Bring to a soft ball stage (240 degrees F), 4 to 7 minutes.
- Meanwhile, whip the egg whites at high speed until soft peaks form. With the motor running, gradually add the remaining 1/2 cup sugar, continuing to whip until medium peaks form.
- When the sugar water reaches 240 degrees F, raise the speed to high and gradually add in the sugar water to the egg whites in a thin stream to avoid cooking the egg whites. Leave the mixer on high for 2 minutes, and then reduce the speed to medium until the mixture has cooled to room temperature, 5 to 8 minutes.
- Once cooled, add the butter in increments, scraping the sides of the bowl with a rubber spatula. Add in the vanilla and whip.
- Pipe the buttercream on top of the cooled cupcakes.
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 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
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