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.
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.
Ingredients
all-purpose flour, baking powder, baking soda, table salt, sugar, unsalted butter, eggs, hazelnut syrup, vanilla extract, buttermilk, sweetened flaked coconut, hazelnuts, cream cheese, heavy cream, powdered sugar