Italian Creme Cake Cupcakes

What you need:

For the cake:

    • 1 stick butter
    • 1 cup vegetable oil
    • 1 cup sugar, plus some
    • 5 whole eggs, separated
    • 3 tsp. vanilla
    • 1 cup coconut
    • 2 cups all purpose flour
    • 1 tsp. baking powder
    • 1 tsp. baking soda
    • 1 cup buttermilk

For the frosting:

    • 2 pkg cream cheese
    • 1 stick butter
    • 2 tsp. vanilla
    • 2 lb. powdered sugar
    • 1 cup chopped walnuts
    • 1 cup coconut
    • Sprinkles, if desired

Directions:

    1. For the cake: Beat egg whites until stiff peaks form; set aside.
    2. Cream together butter, oil, and sugar until fluffy.
    3. Mix in egg yolks, vanilla, and coconut.
    4. In a separate bowl, mix together flour, baking powder, and baking soda.
    5. Alternating, add dry ingredients and buttermilk to butter-sugar mixture.
    6. Fold in egg whites.
    7. Pour into cupcake tins. Sprinkle each top with a little pinch of sugar.
    8. Bake at 350* for 15 to 20 minutes or until toothpick inserted into the center comes out clean. - I will be trying 325* next time to see if it makes a difference. Mine seemed to cook quickly after 15 minutes and almost were overcooked.
    9. Allow to cool for 5 to 10 minutes in pan, then remove to cooling racks to cool completely.
    10. For frosting: Beat together cream cheese, butter, vanilla, and powdered sugar until fluffy. Stir in coconut.
    11. Pipe onto completely cooled cupcakes. Top with some chopped walnuts and sprinkles, if desired.

Note: The frosting will go soft at room temperature, so make sure you refrigerate if you aren't serving right away. These are best served the same day!

Recipe from Pioneer Woman