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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 20 |
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I just got my hands on this recipe from a friend. I haven't tried them yet, but supposed to be yummy. Ingredients:
3 cups all-purpose flour |
1 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon table salt |
2 cups sugar |
1 1/2 cups unsalted butter, softened (1 1/2 c) |
6 eggs, separated |
2 tablespoons hazelnut syrup |
1 1/2 teaspoons vanilla extract |
1 cup buttermilk |
2 cups sweetened flaked coconut, toasted |
1 cup hazelnuts, toasted, skinned, chopped |
16 ounces cream cheese, softened |
1 1/2 cups unsalted butter, softened (1 1/ c) |
3 tablespoons hazelnut syrup |
3 tablespoons heavy cream |
1 lb powdered sugar, sifted |
Directions:
1. Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
2. Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
3. cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
4. Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
5. Icing:.
6. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
7. Garnish with shredded coconut and hazelnuts.
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