Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, quick italian cream cupcakes. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Quick Italian Cream Cupcakes is one of the most popular of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes delicious. Quick Italian Cream Cupcakes is something that I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook quick italian cream cupcakes using 14 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Quick Italian Cream Cupcakes:
- Take Cupcake Ingredients
- Get 1 packages 16.25 oz. White cake mix with pudding
- Prepare 3 egg whites
- Make ready 1 tsp almond extract
- Get 1 1/4 cup buttermilk
- Prepare 1/4 cup vegetable oil/canola oil
- Get 1 1/2 cup sweetened coconut, divided
- Take 1 cup chopped pecans, divided
- Take Cream Cheese Frosting
- Prepare 1 packages cream cheese, softened
- Prepare 1/2 cup butter, softened (1 stick)
- Take 4 to 6 cups sifted powdered sugar
- Take 1 tsp vanilla extract
- Make ready 1 tsp almond extract
Steps to make Quick Italian Cream Cupcakes:
- Preheat oven to 350. Fill cupcake tin with liners and set aside.
- In a medium skillet over medium heat, add 1/2 cup of coconut.(Or more if you like) Continuously stir to allow the heat to dry out the coconut and begin to brown. This can take about 5-10 minutes. Also, keep in mind that if you are using sweetened coconut it tends to brown faster so keep a close eye on the browning process. Once brown, set aside to cool.
- Mix first five ingredients until well incorporated. Gently stir in 1 cup of coconut and 3/4 cup of pecans reserving the rest for the topping.
- Spoon the cupcake batter into your lined cupcake tin 3/4 of the way full.
- Bake at 350 for 15-18 minutes or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven once done and allow to cool completely before frosting.
- For the cream cheese frosting- In a stand mixer (or a regular hand held mixer will do fine) beat the cream cheese and butter until well combined and smooth.
- Add the sifted powdered sugar one cup at a time until all the sugar is incorporated. Add in the almond and vanilla extracts until smooth and creamy.
- Frost cupcakes once cooled or pipe on frosting using a piping bag and tip. Top the cupcakes with remaining chopped pecans and toasted coconut and enjoy!
So that’s going to wrap it up with this special food quick italian cream cupcakes recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
