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Going from Cupcakes to Cake... Help....

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Going from Cupcakes to Cake... Help....

Tehama | Jan 26, 2008 05:05 AM

At some point, I printed out a recipe on here (or linked from here... I can't remember now...) for Italian Cream Cupcakes. Which looks divine, but for tonight I would like to make a whole cake.

Any suggestions/advice on how to convert this to a full-cake recipe? Type/ # of pans; Cooking time; Cooking temp.? Thank you in advance!

Italian Creme Cupcakes

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 cups sugar
3 sticks unsalted butter, softened
6 eggs, separated (reserve whites)
2 tablespoons hazelnut syrup
1 1/2 teaspoons vanilla extract
1 cup buttermilk
2 cups sweetened shredded coconut, toasted
1 cup hazelnuts, toasted, skinned, chopped

Preheat oven to 325 degrees, line two 12-cup muffin pans with paper liners. Coat the entire top of the pan with nonstick spray.

Whisk flour, baking powder, baking soda, and salt together in a bowl; set aside.

Cream butter and sugar in a stand mixer at medium speed until white and fluffy, about 5 minutes. Add yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix half the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend just until incorporated.

Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fill liners to the top with batter and bake until toothpick inserted in center of cupcake comes out clean, 20-25 minutes. Cool cupcakes in the pan for 20 minutes, transfer to a rack, then when cool, frost with icing.

Cream Cheese Icing

2 pkgs. cream cheese, softened (8 oz. each)
3 sticks of butter, softened
3 tablespoons hazelnut syrup
2 tablespoons heavy cream
1 lb. powdered sugar, sifted

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.

Candied Hazelnuts

1/2 cup hazelnuts, skinned, chopped
3 tablespoons sugar
1 tablespoon unsalted butter

Toast hazelnuts in a nonstick skillet over medium heat until golden. Add sugar and butter; stir until butter is melted and sugar adheres to the nuts. Transfer to a parchment lined sheet to cool.

*Sprinkle frosted cupcakes with candied hazelnuts and 1 cup toasted coconut. Enjoy!

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