Italian Cream Cupcakes
INGREDIENTS
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2/3 cup (65g) sweetened shredded coconut, toasted
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1/2 cup (4.6 oz) buttermilk
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3/4 cup (107g) all-purpose flour
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3/4 cup (93g) cake flour
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1/2 tsp baking powder
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1/4 tsp baking soda
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1/4 tsp salt
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1/2 cup (4 oz) unsalted butter, softened
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3/4 cup (169g) granulated sugar
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2 large eggs
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1 tsp vanilla extract
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1/2 cup (55g) pecans, chopped small and toasted
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Toasted coconut and toasted chopped pecans for topping (about 1/2 cup of each)
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8 oz cream cheese, softened slightly
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1/2 cup (4 oz) unsalted butter, softened
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2 1/2 cups (315g) powdered sugar
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1/2 tsp vanilla extract
Comments & Reviews
Just A Pinch Sweepstakes