Italian Cream Cupcakes With Cream Cheese Frosting

"Food:The Way To Anyone's Heart"'s Note:

Cupcakes have become very popular lately. I do not recall where this recipe is from, possibly Cuisine Magazine, but I have made them. They were very good despite being alittle labor intensive. Nice for special occasions.

• Total Time: 1 hrs 20 mins
• Prep Time: 1 hrs
• Cook Time: 20 mins

Ingredients:

Yield: 2 dozen

WHISK TOGETHER

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt

CREAM TOGETHER AND ADD

• 2 cups sugar
• 1 ½ cups unsalted butter , softened
• 6 eggs , seperated (reserve whites)
• 2 tablespoons hazelnut syrup
• 1 ½ teaspoons vanilla extract
• 1 cup buttermilk

BEAT AND FOLD IN

• 6 egg whites (reserved earlier)
• 2 cups sweetened flaked coconut , toasted
• 1 cup hazelnuts , toasted and chopped

Directions:

1. Preheat oven to 325*; line two 12-cup muffin pans with paper liners and coat with nonstick spray.
2. Whisk dry ingredients together in a bowl; set aside.
3. Cream sugar and butter in a stand mixer with a paddle attatchment on medium speed until white and fluffy, about 5 minutes.
4. Add yolks, 1 at a time, beating well after each addition.
5. Mix in syrup and vanilla until incorporated.
6. Mix 1/2 the dry mixture into butter mixture, followed by buttermilk, then remaining dry ingredients; blend just until incorporated.
7. In a bowl with a mixer on high speed, beat egg whites into stiff peaks; fold into batter.
8. Fold hazelnuts and coconut into batter.
9. Fill liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, 20-25-minutes.
10. Cool Cupackes in the pan for 20-minutes; transfer to rack.
11. Frost when cool.
12. CREAM CHEESE ICING:.
13. 2 packages (8-oz. each) cream cheese, softened.
14. 3 sticks unsalted butter, softened (1 1/2 cups).
15. 3 tablespoons hazelnut syrup.
16. 2 tablespoons heavy cream.
17. 1 lb. powered sugar, sifted.
18. Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined.
19. Add syrup and cream; beat in powdered sugar until creamy.
20. Generously frost each cupcake.
21. GARNISH:.
22. 1 1/2 cups sweetened shredded coconut, toasted (5 oz.).
23. 1/2 cup hazelnuts.