Comments on: Italian Cream Cupcakes

By: fawngonzalez

fawngonzalez — Fri, 27 Jun 2014 21:14:23 +0000

Excellent texture in the cupcake and frosting! Yummy!

By: Erin Kraeft

Erin Kraeft — Thu, 05 Jun 2014 13:42:11 +0000

These were a HUGE hit for a Bachelorette party. I don’t eat most desserts I make (I’m not a sweets person) but these were awesome I ate like 4!! <3

By: firefighterswife

firefighterswife — Tue, 13 May 2014 19:12:08 +0000

This is one of the very best cake recipes, the cupcakes are just as special. Have mercy this cake is wonderful!!!!!

By: beverlyb

beverlyb — Mon, 28 Apr 2014 18:40:58 +0000

When I first got married, Italian cream cake was what my mother-in-law and I used to make together. I have always loved the flavor of it. I have never been too good at making a 3 layer cake, but this could solve that problem. These cupcakes look and sound so good. I am putting this recipe in my box right now. Thanks for sharing.

By: LaFern

LaFern — Mon, 28 Apr 2014 14:49:33 +0000

Ree, although I do like the taste of coconut, I don’t care for the texture of it either so my remedy for that is to put the coconut into the food processor and give it a whirl until it’s a very fine chop instead of the usual “stringy” stuff. To me it’s much better in cake batter and frosting that way. Give it a try sometime, and if it works for you, maybe you will use coconut more often. I even make coconut cakes with the chopped, finer-textured coconut and everyone seems to like it that way. It’s not chewy and doesn’t get stuck in our teeth!