Cupcakes - Pecan Bourbon Crunch Italian Cream Cups
Category
Desserts - Breads
Sub
Category
None
Ingredients
4 eggs
1/2 c. water
4 1/2 t. bourbon or apple cider
1 t. vanilla
2 1/4 c. cake flour
1 1/2 c. granulated sugar
2 t. baking powder
1 bag glazed pecans, finely chopped
15 T. butter or margarine, slightly softened
1 pkg. (8 oz.) cream cheese, softened
FROSTING-
9 T. butter or margarine, softened
2 T. bourbon or apple cider
1/2 t. finely grated lemon peel
1/8 t. salt
4 1/2 c. powdered sugar
3/4 c. flaked coconut
Instructions
Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
Cut butter into tablespoon-size pieces. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting. Add butter pieces and cream cheese cubes, a few at a time, to flour mixture in medium bowl, beating with electric mixer on low speed. Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then medium for 30 seconds, scraping bowl occasionally. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
Spoon into muffin cups. Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat 9 tablespoons butter, 2 tablespoons bourbon, the lemon peel, salt and reserved cream cheese with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Stir in 1/2 cup of the reserved glazed pecans and the coconut.
Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.
Originally Submitted
3/8/2013
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