Pecan-Bourbon Crunch Italian Cream Cups

Pecan-Bourbon Crunch Italian Cream Cups

Celebrate the Season - Fall Baking Recipe Magazine Contest 2010 shared by Susan Scarborough from Fernandina Beach, Florida

Prep Time

40

Minutes

Total Time

1:40

Hr:Mins

Makes

20

cupcakes

Cake
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
Frosting
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.
Makes 20 cupcakes
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Contestant Quote
"As a kid, I loved southern sweets, and I still do. Trouble is, I now know about (and love) the treats from other cultures too. So since I can’t choose, I combine. These cupcakes are like an Italian Cream Cake, but with pecans instead of walnuts or hazelnuts, plus a little bourbon to warm them up." Susan Scarborough
Tips
Lightly spray lined muffin pan with cooking spray to help prevent cupcake crowns from sticking to pan.
Look for the glazed pecans in the produce or snack section of your grocery store.

Nutrition Information:

1 Serving (1 Cupcake)
  • Calories 480
    • (Calories from Fat 230),
  • Total Fat 25g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 90mg;
  • Sodium 250mg;
  • Total Carbohydrate 57g
    • (Dietary Fiber 1g,
    • Sugars 43g),
  • Protein 4g;
Percent Daily Value*:
    Exchanges:
    • 1 1/2 Starch;
    • 0 Fruit;
    • 2 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 5 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.