The Pioneer Woman’s Italian Cream Cupcakes

This dessert can be made without shredded coconut for those with a strong dislike for the flaky flavorful additive, but I strongly advise against it.

Let's Get Started…

Ingredients To Gather…

5 whole Eggs, Separated

1/2 cup Butter,

1 cup Vegetable Oil

1 cup Sugar

1 Tablespoon Vanilla Extract

1 cup Sweetened, Flaked Coconut

2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 cup Buttermilk

16oz. Cream Cheese

1/2 cup Butter

2 teaspoons Vanilla Extract

2 pounds Powdered Sugar

1 cup Finely Chopped Pecans

1 cup Sweetened, Flaked Coconut

Directions To Follow…

Preheat the oven to 350 degrees.

Combine the eggs whites butter, vegetable oil, and sugar in the mixing bowl and mix until light and fluffy. Add the egg yolks and vanilla, then beat until smooth. Add 1 cup of coconut and beat to combine.

Sift together the flour, baking soda, and baking powder in a bowl, then alternate adding the flour mixture with the buttermilk, mixing for a few seconds after each addition. Add batter to the muffin cups, then bake for 13-14 minutes, or until golden brown on top. Remove from the oven and allow to cool completely.

To make the frosting, whip together the butter, cream cheese, vanilla, and powder sugar until smooth.

Add 1 cup of coconut and the pecans, save some pecans for garnish.

All Done!

Remember this recipe serves 30, so be sure to call all your friends and family over to enjoy this delicious dessert. Be sure to sell them on how well the delicious coconut flakes adds to this treat, for those who usually choose to stay away from coconut. This recipe can be made with coconut for those who are allergic, and it will still prove to be one of your favorites.

Enjoy!

Article Source: The Pioneer Woman