Recipe of the Week - Italian Cream Cupcakes

Week 9

My brother's wedding cake was an Italian Cream Cake, a southern tradition that is usually served on holidays or special occasions. Why must this be? Make the recipe into cupcakes and you can enjoy them any time of the year!


Italian Cream Cupcakes





1 stick butter
2 cups flour
2 cups sugar
1 cup buttermilk
1 1/3 cups flaked coconut
5 egg whites, stiffly beaten
1/2 cup shortening
5 egg yolks
1 teaspoon baking soda
1 teaspoon vanilla
1 cup chopped pecans


Cream butter and shortening then add sugar. Add egg yolks and beat well. Combine soda and flour - add to creamed mixture alternately with buttermilk. Stir in vanilla. Add coconut and nuts. Fold in egg whites. Bake at 350 degrees for 25 to 30 minutes.


Cream Cheese Icing

1 package softened cream cheese (8 oz)
4 cups confectioners' sugar
1/2 stick softened butter
1 teaspoon vanilla

Beat cream cheese until smooth and stir in sugar. Add vanilla and beat until smooth.