How-to

How to make italian cream cupcakes

How to make italian cream cupcakes

Line your muffin pans with cupcake liners, or spray with Pam. This recipe made 24 regular cupcakes, and 24 minis!

Cream together butter and sugar, then add vanilla!

Mix in your egg yolks and olive oil, all Italian like. :)

Beat in flour and buttermilk, alternating between the two!

Then, in a separate bowl, beat your egg whites until soft peaks form.

Get out your coconut mix it into batter!

Then mix in your nuts! (Walnuts, or other nuts work here as well)

Gently fold in your egg whites, moving the spoon in a figure eight pattern until fully combined!

Fill your cup cake pans, 1/2 full! And bake for approximately 15-25 min, at 325 degrees Fahrenheit, until golden brown, but still fluffy. Don't over bake!!

Beat together 5 tbsp butter, and 8 oz whipped cream cheese, with 2 tsp vanilla extract and 3 or more cups powdered sugar, depending on the consistency, and sweetness you prefer!

I piped some frosting on my cupcakes.. And put a little pecan on top! Easy peasy!

Yummmmmmm :)

I dipped a few in nuts, and coconut flakes too! :) Good luck guys!!:)


Watch the video: Buttercream Masterclass: How to make Perfect Buttercream Icing. Cupcake Jemma (December 2021).