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Pecan-Bourbon Crunch Italian Cream Cups

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Pecan-Bourbon Crunch Italian Cream Cups

Pecan-Bourbon Crunch Italian Cream Cups

Pecan-Bourbon Crunch Italian Cream Cups might be just the Mediterranean recipe you are searching for. This recipe covers 4% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 4g of protein, 22g of fat, and If you have powdered sugar, apple cider, baking powder, and a few other ingredients on hand, you can make it. It works well as a cheap hor d'oeuvre. From preparation to the plate, this recipe takes roughly 1 hour and 40 minutes.

Instructions

1
Heat oven to 350F.
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OvenOven
2
Place paper baking cup in each of 20 regular-size muffin cups.
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Muffin LinersMuffin Liners
3
In 2-cup glass measure, mix eggs, water, 4 1/2 teaspoons bourbon and the vanilla with wire whisk. In medium bowl, mix flour, granulated sugar and baking powder.
Ingredients you will need
Granulated SugarGranulated Sugar
Baking PowderBaking Powder
BourbonBourbon
VanillaVanilla
All Purpose FlourAll Purpose Flour
WaterWater
EggEgg
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WhiskWhisk
BowlBowl
4
Remove 1 tablespoon of the flour mixture to small bowl; add 3/4 cup of the glazed pecans and toss to coat. Set aside. Reserve remaining glazed pecans for frosting.
Ingredients you will need
Candied PecansCandied Pecans
FrostingFrosting
All Purpose FlourAll Purpose Flour
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BowlBowl
5
Cut butter into tablespoon-size pieces.
Ingredients you will need
ButterButter
6
Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting.
Ingredients you will need
Cream CheeseCream Cheese
FrostingFrosting
7
Add butter pieces and cream cheese cubes, a few at a time, to flour mixture in medium bowl, beating with electric mixer on low speed.
Ingredients you will need
Cream CheeseCream Cheese
ButterButter
All Purpose FlourAll Purpose Flour
Equipment you will use
Hand MixerHand Mixer
BowlBowl
8
Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then medium for 30 seconds, scraping bowl occasionally.
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EggEgg
Equipment you will use
BowlBowl
9
Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
Ingredients you will need
PecansPecans
EggEgg
10
Spoon into muffin cups.
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Muffin LinersMuffin Liners
11
Bake 20 to 25 minutes or until tops spring back when lightly touched. Cool 5 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
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OvenOven
12
Meanwhile, in large bowl, beat 9 tablespoons butter, 2 tablespoons bourbon, the lemon peel, salt and reserved cream cheese with electric mixer on low speed until smooth. Gradually beat in powdered sugar, 1 cup at a time, on low speed until smooth. Stir in 1/2 cup of the reserved glazed pecans and the coconut.
Ingredients you will need
Powdered SugarPowdered Sugar
Candied PecansCandied Pecans
Cream CheeseCream Cheese
Lemon PeelLemon Peel
BourbonBourbon
CoconutCoconut
ButterButter
SaltSalt
Equipment you will use
Hand MixerHand Mixer
BowlBowl
13
Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.
Ingredients you will need
Candied PecansCandied Pecans
FrostingFrosting
CupcakesCupcakes
SpreadSpread
DifficultyExpert
Ready In1 h, 40 m.
Servings20
Health Score1
CuisinesMediterraneanItalianEuropean
Dish TypesAntipastiStarterSnackAppetizerAntipasto
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