These were sent in by a publicist for FIG Catering
Under the direction of Head Chef Justin Hall and Pastry Chef Molly Schemper, FIG Catering offers small event catering services for groups from 2-100, along with cooking classes for adults and kids and prepared, individual meals delivered to the busy Chicagoan. They have been featured in Daily Candy, Chicago Tribune and Time Out Chicago.
Aunt Molly’s Italian Cream Cupcakes
For the cake
2 cup Granulated Sugar
2 cups European Butter, softened
5 Large Eggs, separated
2 cups All-Purpose Flour
1 teaspoon Baking Soda
_ teaspoon Kosher Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
2 cups Unsweetened Coconut
1 cup Chopped Pecans
For the frosting
1 cup Mascapone
1 cup Heavy Cream
4 tablespoons Honey
1 teaspoon Coconut Oil
Preparation
Making Cupcakes
Preheat oven to 375˚F. & find your favorite cup cake liners. Then insert the cupcake liners into a cupcake pan & set aside.
In an electric stand mixer, or in a mixing bowl with electric mixer, beat together the sugar & butter until it becomes light & airy.
Then add your egg yolk one at a time(beating each yolk until it is incorporated) until the mixture is fully combined & a light yellow color.
Into a separate bowl sift together your flour & baking soda, then add the salt once sifted. Add half of your flour mixture to the egg mixture & then half of your buttermilk to the egg mixture. Repeat this step to finish your flour & buttermilk. Next beat the vanilla, coconut & pecans.
In a separate bowl beat your egg white together until the hold stiff peaks. Then fold the whites into the other mixture a little at a time until your batter is fully together.
Use a portion scoop to add 4oz of batter to each cupcake liner. Then place the cupcakes into the oven & bake for 18 to 25 minutes. Once fully cooked remove the cupcakes and let cool for 25-35 minutes.
Making Frosting
In an electric stand mixer, or in a mixing bowl with an electric mixer, add heavy cream mascapone, coconut oil & honey then beat until light & fluffy. Once finished, frosting can be used to decorate with a piping bag or spread on with offset spatula.
Under the direction of Head Chef Justin Hall and Pastry Chef Molly Schemper, FIG Catering offers small event catering services for groups from 2-100, along with cooking classes for adults and kids and prepared, individual meals delivered to the busy Chicagoan. They have been featured in Daily Candy, Chicago Tribune and Time Out Chicago.
Aunt Molly’s Italian Cream Cupcakes
For the cake
2 cup Granulated Sugar
2 cups European Butter, softened
5 Large Eggs, separated
2 cups All-Purpose Flour
1 teaspoon Baking Soda
_ teaspoon Kosher Salt
1 cup Buttermilk
1 teaspoon Vanilla Extract
2 cups Unsweetened Coconut
1 cup Chopped Pecans
For the frosting
1 cup Mascapone
1 cup Heavy Cream
4 tablespoons Honey
1 teaspoon Coconut Oil
Preparation
Making Cupcakes
Preheat oven to 375˚F. & find your favorite cup cake liners. Then insert the cupcake liners into a cupcake pan & set aside.
In an electric stand mixer, or in a mixing bowl with electric mixer, beat together the sugar & butter until it becomes light & airy.
Then add your egg yolk one at a time(beating each yolk until it is incorporated) until the mixture is fully combined & a light yellow color.
Into a separate bowl sift together your flour & baking soda, then add the salt once sifted. Add half of your flour mixture to the egg mixture & then half of your buttermilk to the egg mixture. Repeat this step to finish your flour & buttermilk. Next beat the vanilla, coconut & pecans.
In a separate bowl beat your egg white together until the hold stiff peaks. Then fold the whites into the other mixture a little at a time until your batter is fully together.
Use a portion scoop to add 4oz of batter to each cupcake liner. Then place the cupcakes into the oven & bake for 18 to 25 minutes. Once fully cooked remove the cupcakes and let cool for 25-35 minutes.
Making Frosting
In an electric stand mixer, or in a mixing bowl with an electric mixer, add heavy cream mascapone, coconut oil & honey then beat until light & fluffy. Once finished, frosting can be used to decorate with a piping bag or spread on with offset spatula.
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