Pecan-Bourbon Crunch Italian Cream Cups

Name: Pecan-Bourbon Crunch Italian Cream Cups
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 20
Cuisine: Mediterranean, Italian, European
Ingredients: 2 Tbsps bourbon or apple cider; 5 teaspoons bourbon or apple cider; 2 teaspoons baking powder; 532 milliliters cake flour; 177 milliliters flaked coconut; 227 grams package cream cheese, softened; 4 eggs; 142 grams bag glazed pecans, finely chopped; 355 milliliters granulated sugar; 1 teaspoons finely grated lemon peel; 9 Tbsps butter or margarine, slightly softened; 15 Tbsps butter or margarine, slightly softened; 1 liters powdered sugar; 0 teaspoons salt; 1 teaspoon vanilla; 118 milliliters water

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

Heat oven to 350F.

Equipment you will use

Oven

Place paper baking cup in each of 20 regular-size muffin cups.

Equipment you will use

Muffin Liners

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 Sugar

Baking Powder

Bourbon

Vanilla

All Purpose Flour

Water

Egg

Equipment you will use

Whisk

Bowl

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 Pecans

Frosting

All Purpose Flour

Equipment you will use

Bowl

Cut butter into tablespoon-size pieces.

Ingredients you will need

Butter

Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for frosting.

Ingredients you will need

Cream Cheese

Frosting

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 Cheese

Butter

All Purpose Flour

Equipment you will use

Hand Mixer

Bowl

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.

Ingredients you will need

Egg

Equipment you will use

Bowl

Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.

Ingredients you will need

Pecans

Egg

Spoon into muffin cups.

Equipment you will use

Muffin Liners

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.

Equipment you will use

Oven

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 Sugar