Table of Contents
Everything that’s wonderful about Italian Cream Cake…but in cupcake form! Make regular sized or mini cupcakes (pssst: the mini ones are the best!) 2 c. All-purpose Flour
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat egg whites until stiff. Set aside. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut.
Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Beat egg whites until stiff. Set aside. In a large bowl, cream together butter, oil, and sugar until light and fluffy. Mix in the egg yolks, vanilla, and coconut. In a separate bowl, mix flour, baking soda, and baking powder.
For the cake: Preheat the oven to 350 degrees. Grease and flour two 9-inch round cake pans. Beat the egg whites until stiff. Set aside. In a large bowl, cream together the butter, oil and granulated sugar until light and fluffy. Mix in the egg yolks, vanilla and coconut. In a separate bowl, mix the flour, baking soda and baking powder.
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