I was in a pinch for a dessert and thought I would give a go at making Italian Cream Cupcakes,
starting with a box of cake mix. The results were fantastic (and oh so quick), so give this a whirl!
What you need:
box of white cake mix (that will yield a 9x13 pan)
1/2 cup soft butter
1 cup buttermilk
2 T water
2/3 cup shredded coconut
1 cup raw pecans
Click here for my delish frosting recipe, that must top
these cupcakes. Reserve 1/2 cup of the chopped
pecans to fold into the frosting.
Use a sharp knife to roughly chop the pecans. If you don't feel like
getting your chop on, pulse the pecans in a food processor.
By hand or mixer, blend the cake mix, buttermilk, butter, water and eggs.
Then fold in the coconut and 1/2 cup chopped pecans.
I use a large scoop to plop the batter into muffin papers (I looove
the organic look of these parchment papers I picked up at King Soopers)
Bake in a 350 degree, preheated oven. 17-21 minutes bake time.
While they bake, make the frosting!!! Here is the link again.
Stir in the 1/2 cup of chopped pecans you reserved.
After the cupcakes cool (I always set on a cooling rack for at least
half hour), top with as much frosting as you wish.