Italian Cream Cake Cupcakes
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 180.7
- Total Fat: 10.5 g
- Cholesterol: 11.4 mg
- Sodium: 122.6 mg
- Total Carbs: 21.3 g
- Dietary Fiber: 1.4 g
- Protein: 1.8 g
View full nutritional breakdown of Italian Cream Cake Cupcakes calories by ingredient
Introduction
The popular yummy cake in cupcake form. Not very low in calories, especially when frosting is added, but, oh, so good! The popular yummy cake in cupcake form. Not very low in calories, especially when frosting is added, but, oh, so good!Number of Servings: 28
Ingredients
-
2 cups whole wheat flour
1/2 cup shortening
2 cups sugar
1 cup buttermilk
5 egg yolks
5 egg whites, stiffly beaten
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
1 cup chopped pecans
1 small can flaked coconut
Directions
Preheat oven to 350˚F
Cream butter, shortening, and sugar until fluffy. Add room temperature egg yolks, one at a time, and mix after each just until yellow is no longer visible. Whisk flour, salt, and soda together. Add in thirds to creamed mixture, alternating with buttermilk, beginning and ending with flour. Stir in vanilla, coconut and nuts. Beat egg whites until stiff peaks form, fold into cake batter. Place cupcake liners into a cupcake pan. Use a half-cup portion scoop to add batter to each cupcake liner. Then place the cupcakes into the preheated oven & bake for 18 to 25 minutes. (I cooked them 20 minutes.) Remove the cupcakes and let cool on rack for 15-20 minutes before removing from pan. When completely cool, frost with Cream Cheese Frosting (not included in calorie count.)
Number of Servings: 28
Recipe submitted by SparkPeople user MABOUGIRL.
Cream butter, shortening, and sugar until fluffy. Add room temperature egg yolks, one at a time, and mix after each just until yellow is no longer visible. Whisk flour, salt, and soda together. Add in thirds to creamed mixture, alternating with buttermilk, beginning and ending with flour. Stir in vanilla, coconut and nuts. Beat egg whites until stiff peaks form, fold into cake batter. Place cupcake liners into a cupcake pan. Use a half-cup portion scoop to add batter to each cupcake liner. Then place the cupcakes into the preheated oven & bake for 18 to 25 minutes. (I cooked them 20 minutes.) Remove the cupcakes and let cool on rack for 15-20 minutes before removing from pan. When completely cool, frost with Cream Cheese Frosting (not included in calorie count.)
Number of Servings: 28
Recipe submitted by SparkPeople user MABOUGIRL.