Ingredients
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3 cups all-purpose flour
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon table salt
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2 cups sugar
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1 1/2 cups unsalted butter, softened (1 1/2 c)
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6 eggs, separated
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2 tablespoons hazelnut syrup
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1 1/2 teaspoons vanilla extract
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1 cup buttermilk
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2 cups sweetened flaked coconut, toasted
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1 cup hazelnuts, toasted, skinned, chopped
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16 ounces cream cheese, softened
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1 1/2 cups unsalted butter, softened (1 1/ c)
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3 tablespoons hazelnut syrup
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3 tablespoons heavy cream
Instructions
- Preheat oven to 325F; line two 12 cup muffin pans with paper liners and coat with nonstick spray.
- Whisk together flour, baking powder, baking soda and salt in a bowl; set aside.
- cream sugar and butter in a stand mixer with a paddle attachment on medium speed until white and fluffy; about 5 minutes. Add egg yolks, 1 at a time, beating well after each addition; mix in syrup and vanilla until incorporated. Mix 1/2 the dry ingredients into butter mixture, followed by the buttermilk, then remaining dry ingredients; blend until just incorporated.
- Beat whites to stiff peaks in a bowl with a mixer on high speed; fold into batter with coconut and hazelnuts. Fille liners to the top with batter and bake until toothpick inserted in center of a cupcake comes out clean, about 20-25 minutes. Cool cupcakes in pan for about 20 minutes, transfer to a rack, then when completely cool frost with icing.
- Icing:.
- Whip cream cheese and butter together in a large bowl with a mixer at medium speed until combined. Add syrup and cream, then beat in powdered sugar until creamy. Generously frost each cupcake.
- Garnish with shredded coconut and hazelnuts.