Pecan-Bourbon Crunch Italian Cream Cups

 

4

eggs

1/2

cup water

4 1/2

teaspoons bourbon or apple cider

1

teaspoon vanilla

2 1/4

cups cake flour

1 1/2

cups granulated sugar

2

teaspoons baking powder

1

bag (5 oz) glazed pecans, finely chopped

15

tablespoons butter or margarine, slightly softened

1

package (8 oz) cream cheese, softened

9

tablespoons butter or margarine, slightly softened

2

tablespoons bourbon or apple cider

1/2

teaspoon finely grated lemon peel

1/8

teaspoon salt

4 1/2

cups powdered sugar

3/4

cup flaked coconut

• 1 Heat oven to 350°F. Place paper baking cup in each of 20 regular-size muffin cups.
• 2 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. 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.
• 3 Cut butter into tablespoon-size pieces. Cut 3 tablespoons of the cream cheese into cubes; reserve remaining cream cheese for 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. 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. Add remaining egg mixture in a slow stream; beat 30 seconds longer. Stir in reserved pecan mixture.
• 4 Spoon into muffin cups. 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.
• 5 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.
• 6 Pipe or spread frosting on top of each cupcake; sprinkle with remaining glazed pecans.