Italian Cream Cupcakes with Caramel Buttercream

Delicious scratch cake with toasted coconut and pecans and creamy caramel buttercream.  I think the picture tells a pretty good story, but wait until you bite into it!

Cake:
1 cup buttermilk
1 tsp baking soda
2 cups sugar
1 cup butter
1/2 cup oil
4 egg yolks
2 tsp vanilla
4 eggs whites
2 cups flour
1½ cups toasted coconut
1 cup toasted chopped pecans

Preheat oven to 350°.  Line muffin cups with paper liners, set aside.  Combine soda and buttermilk.  In large bowl, cream sugar, butter, and oil.  Add egg yolks one at a time, beating after each.  Mix buttermilk mixture alternately with flour into creamed mixture.  Stir in vanilla.  Beat egg whites until stiff peaks form, gently fold into batter.  Stir in coconut, and pecans.  Fill each paper lined cup 3/4 full.  Put in preheated oven and turn heat down to 325° and bake for 25 minutes.  Cool cupcakes completely on wire rack before frosting.  Makes 24.

Caramel Buttercream:
1 cup butter, softened
1/2 cup shortening
1/4 cup caramel ice cream topping
1 tsp vanilla
4 cups powdered sugar
1/2 cup milk

With electric mixer, whip butter, shortening, caramel topping, and vanilla.  Add powdered sugar and enough milk to make desired frosting consistency.  Frost cupcakes when completely cooled.

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

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