Italian Cream Cupcakes

So I was asked by a friend about submitting a post  that inspired me to use something from scratch. Most of my recipes are from scratch, but I wanted to submit a post that everyone could enjoy to make on their own.

This time though, my inspiration is Italian as I will be going to Rome next week. We are so excited to be going to travel that when we were invited over to see MC's parental units...well I thought I want to make Italian Cream Cake. The only problem was that making a cake was not what I wanted, but opted more for something simple and easy to take....cupcakes!

This recipe is actually a combination of three different recipes that I came across years ago. I like to add Malibu Rum to this cake because well....hmm...err...it tastes sooooo good. This recipe is actually for Italian Cream Cake, but since I want to make it easy for people to get an individual piece of goodness.

WARNING: This does have shortening. I do believe in eating things in moderation. Hence this recipe is one of those type of recipes that your grandparents used to make. Eating things such as this in moderation is ok in my book. 

Batter Ingredients:

1/2 cup of butter
1/2 cup of shortening
2 cups sugar
5 eggs, separated
1 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1 cup buttermilk
1 cup flaked coconut
1 cup walnuts or pecans
Malibu Rum

Beat butter and shortening gradually at medium speed until creamy. Gradually add the sugar beating well.

Separating the egg yolks from the egg whites can be a little headache. Personally, I prefer the old tried and true hands. I was convinced to try the egg separater. After a while, I went back to using the hands. What can I say? I am old school like that.

Add egg yolks, one at a time, beating until blended. Add the vanilla as well.

 
Combine flour and soda. Add the mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.

 

 

Stir in the coconut and nuts. Make sure you have coarsely cut the nuts. Fold these well into the mixture.

Beat egg whites until soft peaks form. Fold into the batter.

 

 

 
Pour batter into cupcake pans baking at 350 for 25 minutes or until done with the usual "toothpick check". After they have cooled, pour a small amount of Malibu rum to the cooled cupcakes. Place off to the side and get ready to work with the icing.

Icing Ingredients:

1 cup chopped pecans
1 16 oz pkg cream cheese
1/2 cup butter
1 tsp vanilla extract
1 16 oz pkg powdered sugar

Start by beating cream cheese, butter and vanilla until creamy.

 Add powdered sugar a little at a time until it is well mixed with the butter mixture.

 Once the powdered sugar is well mixed, fold in the coconut and walnuts.

 
As the cupcakes are finally cooled, you can spread a generous amount of the butter cream cheese icing to each cupcake. This was made for work, but we shared this with the family. Needless to say, everyone enjoyed the cupcakes. If you ever feel inclined, you can also have these with Chocolate Buttercream Cupcakes.