Saturday, June 2, 2012

Debb's Italian Cream Cake Cupcakes

Debb's Italian Cream Cake Cupcake
My all-time favorite cake is made by our preacher's wife (and my dear friend and mentor), Debbie Webb.  I begged for the recipe which she gave up without hesitation and for over two years, I have never made it.  I guess I was afraid it wouldn't turn out as good as hers and I didn't want to go to all the work to be disappointed.

Well, I decided to dust it off today to make for our Italian themed potluck at church tomorrow.  Layer cakes are so hard to cut and serve well at potlucks, so I decided to make a cupcake form.  Ok, I just like to turn things into cupcakes....isn't that why read this blog?

I did make a couple tweaks to the original recipe.  First, I substituted almond extract for amaretto (we live in a dry county and I didn't want to make a road trip to buy it, but the amaretto is really worth and adds just a little more flavor punch).  I also left pecans out of the frosting and sprinkled them on top so that I could pipe the frosting.

They turned out amazing and while I wouldn't call this a quick, easy recipe, it was totally worth the effort and I hope the 36 people who get one tomorrow enjoy them.