Italian Cream Cupcakes

Ingredients

  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon table salt
  • 2 cups sugar
  • 1 ½ cups unsalted butter, softened (1 ½ c)
  • 6 eggs, separated
  • + 10 more ingredients
    • 2 tablespoons hazelnut syrup
    • 1 ½ teaspoons vanilla extract
    • 1 cup buttermilk
    • 2 cups sweetened flaked coconut, toasted
    • 1 cup hazelnuts, toasted, skinned, chopped
    • 16 ounces cream cheese, softened
    • 1 ½ cups unsalted butter, softened (1 1/ c)
    • 3 tablespoons hazelnut syrup
    • 3 tablespoons heavy cream
    • 1 lb powdered sugar, sifted

1 Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray. 2 Whisk together flour, baking powder, baking soda and salt in a bowl; set aside. 3 cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about ...

View full recipe at SpringPad

Comments

Related Articles


Best Wine Deals

See More Deals





Snooth Media Network