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Pecan-Bourbon Crunch Italian Cream Cups
0 Likes
Prep Time:
40 minutes
Total Time:
1 hour 40 minutes
Susan from Fernandina Beach, Florida shares award-winning fall baking recipe in 2010 contest magazine.
Ingredients:
  • 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
Instructions:
  • Preheat your oven to 350°F and line 20 regular-size muffin cups with paper baking cups.
  • Combine eggs, water, 4 1/2 teaspoons of bourbon, and vanilla in a 2-cup glass measure using a wire whisk. In a medium bowl, mix flour, granulated sugar, and baking powder. Transfer 1 tablespoon of the flour mixture to a small bowl. Add 3/4 cup of glazed pecans, tossing to coat. Set aside. Save the remaining glazed pecans for the frosting.
  • Cut the butter into tablespoon-size pieces. Cube 3 tablespoons of cream cheese; set aside the rest for frosting. Slowly add the butter pieces and cream cheese cubes to the flour mixture in a medium bowl while beating with an electric mixer on low speed. Pour in all but 1/2 cup of the egg mixture. Beat on low for 30 seconds, then on medium for another 30 seconds, scraping the bowl occasionally. Gradually add the remaining egg mixture while beating. Stir in the reserved pecan mixture.
  • Fill your muffin cups with the batter. Bake for 20 to 25 minutes until the tops bounce back when touched. Let them cool for 5 minutes, then transfer to a cooling rack. Allow them to cool completely, which should take about 30 minutes.
  • In a large bowl, use an electric mixer on low speed to blend 9 tablespoons of butter, 2 tablespoons of bourbon, lemon peel, salt, and reserved cream cheese until smooth. Gradually mix in powdered sugar, 1 cup at a time, until smooth. Fold in 1/2 cup of the reserved glazed pecans and the coconut.
  • Top each cupcake with a generous layer of frosting, then sprinkle with the remaining glazed pecans.

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