Italian Cream Cheese Cupcakes
INGREDIENTS
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1 (15.25 ounce) package white cake mix; I prefer Pillsbury*
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1/2 cup all purpose cake flour
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1 (3.4 ounce) instant vanilla pudding mix
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4 large eggs
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1 cups buttermilk
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1/4 cup vegetable oil
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1 tablespoon pure vanilla extract
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3 tablespoons rum extract (or to taste, if you don't like rum, don't add this much!)
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1 loose cup flaked coconut
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1/2 cup chopped pecans
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2 (8 ounce) package cream cheese, softened
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2 sticks of real butter, softened
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2 teaspoon vanilla
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1 teaspoon coconut extract
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1 teaspoon rum extract, optional
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2 lb. sifted confectioners' sugar (must be sifted)
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2 tablespoons heavy whipping cream, as needed
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1/2 cup soft sweetened flaked coconut, for garnish
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1/2 cup chopped pecans, for garnish
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*Please see this post about the adjusting recipes for smaller cake mixes.
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**This amount can be cut in half if you don't like a lot of frosting, but who doesn't like ALOT of frosting? This stuff is to die for... you will eat at least half of it with a spoon anyway ;)
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