Page 94 - Cupcakes

BOBBYE’S ITALIAN CREAM CUPCAKES

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Bobbye Adams of Texas sent me a recipe for an Italian cream cake baked in 9-
inch layers. I liked it so much I thought I’d try it out as cupcakes, too. Italian
cream cake is a white cake filled with finely chopped pecans and coconut.
Traditionally a cream cheese frosting goes on top, and I give you two options
here. Stick with tradition and spread these pretty cakes with the plain cream
cheese frosting, or walk on the wild side and spread on a coconut-flavored cream
cheese frosting to bring out the flavor of the shredded coconut inside the cake.

MAKES 20 TO 22 CUPCAKES (2½ INCHES EACH)
PREPARATION TIME: 10 MINUTES

BAKING TIME: 18 TO 22 MINUTES

ASSEMBLY TIME: 10 MINUTES

22 paper liners for cupcake pans (2½-inch size)
1 package (18.25 ounces) plain white cake mix (see “the Cupcake Doctor says”)

1⅓ cups water
2 tablespoons vegetable oil

3 large eggs
2 teaspoons coconut flavoring

1 bag (7 ounces) sweetened flaked coconut
1 cup finely chopped pecans

Coconut Cream Cheese Frosting (page 337) or plain Cream Cheese Frosting
(page 336)

1. Place a rack in the center of the oven and preheat the oven to 350°F. Line 22