Pecan-Bourbon Crunch Italian Cream Cups

Name: Pecan-Bourbon Crunch Italian Cream Cups
Prep time: 40 min
Yield: 20 cupcakes
Ingredients: 4 eggs; 1/2 cup water; 4 1/2 teaspoons bourbon or apple cider; 1 teaspoon vanilla; 2 1/4 cups cake flour; 1 1/2 cups granulated sugar; 2 teaspoons baking powder; 1 bag (5 oz) glazed pecans, finely chopped; 15 tablespoons butter or margarine, slightly softened; 1 package (8 oz) cream cheese, softened; 9 tablespoons butter or margarine, slightly softened; 2 tablespoons bourbon or apple cider; 1/2 teaspoon finely grated lemon peel; 1/8 teaspoon salt; 4 1/2 cups powdered sugar; 3/4 cup flaked coconut

Pecan-Bourbon Crunch Italian Cream Cups was pinched from <a href="http://www.bettycrocker.com/recipes/pecan-bourbon-crunch-italian-cream-cups/f963ac29-1c6b-4042-b78f-dd5536db13b3" target="_blank">www.bettycrocker.com.</a>

"Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Susan Scarborough from Fernandina Beach, Florida..."

INGREDIENTS

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4 eggs

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1/2 cup water

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4 1/2 teaspoons bourbon or apple cider

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1 teaspoon vanilla

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2 1/4 cups cake flour

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1 1/2 cups granulated sugar

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2 teaspoons baking powder

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1 bag (5 oz) glazed pecans, finely chopped

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15 tablespoons butter or margarine, slightly softened

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1 package (8 oz) cream cheese, softened

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9 tablespoons butter or margarine, slightly softened

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2 tablespoons bourbon or apple cider

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1/2 teaspoon finely grated lemon peel

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1/8 teaspoon salt

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4 1/2 cups powdered sugar

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3/4 cup flaked coconut

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