Italian Cream Cupcakes

Today was a very special day for a very great old friend of mine.

Our story of friendship is actually really cool, you see, our parents were friends in highschool. So before we were even born we were connected. Our parents ended up living in the same neighborhood after highschool, and since my mom homeschooled me and my brothers and her mom worked, my mom would babysit her everyday after school. We were always together. We were best friends. While we've been separated for years now and don't talk all that much, the many years of childhood we spent together will always stay treasured memories. 

Anyway, today she graduated from TCU in Fort Worth after much hard work. She deserves it, and I am so proud of her. 

I was very honored when she asked me if I could make her some cupcakes for her graduation party. While I couldn't attend because of work, I happily made her vanilla cupcakes, and her favorite  flavor, italian cream cupcakes. 

(The swirly frosted ones are vanilla, and the plain are Italian cream)

I hope she likes them as much as I did after trying one of the extras ;)

Italian Cream Cupcakes

(Recipe adapted from Forgiving Martha)

Ingredients

Cake

2 cups of sifted all-purpose flour

2 cups of sugar

1 stick of butter

1/2 cup of shredded coconut

1 cup of finely chopped walnuts

5 egg whites (beat until stiff peaks)

5 egg yolks

1/2 cup of olive oil

1 cup of buttermilk

1 1/2 teaspoon of vanilla extract

1 teaspoon of baking soda

Frosting

8 oz of cream cheese

1/2 stick of butter for humid climates

1 teaspoon of buttermilk

1 teaspoon of vanilla extract

8 oz of confectioners sugar

Pre-heat oven to 350 degrees. Line cupcake pan with liners; Set aside.

In the goal of a stand mixer, cream butter with sugar and add vanilla.  Then add 5 separated egg yolks and 1/2 cup of olive oil.  Beat until fluffy.

In a separate bowl combine dry ingredients (flour and soda.) Add the dry ingredients to the mixture a little at a time alternating with the buttermilk (about 1/2 cup at a time).  Fold in walnuts and coconut.

In separate bowl, beat the egg whites until you have stiff peaks.

With a spatula gently fold in your egg whites into the batter by making the figure 8 pattern.

Spoon the batter into your prepared cupcake liners.

Bake until light brown and for about 12 to 15 minutes.

To prepare the frosting, cream together cream cheese and butter.  Then add buttermilk and vanilla extract, and finally the powdered sugar.

Refrigerate the cake before serving.