Let me start off by saying these are the lightest and fluffiest cupcakes you’ll ever make. This recipe is adapted from The Pioneer Woman recipe and made into a more European style, with far less frosting. The key to this recipe is making sure that you have stiff egg whites to fold into the batter, you can also adjust the sweetness and amount of frosting you make. The original recipe has some great step-by-step photos to help you out if you need any guidance! I am usually much better at taking photos along the process but I must admit that I was very worn out at this point and didn’t think to take useful photos. I do have a great testimonial from my neighbor who I gifted some cupcakes to who said, “Incredible cupcakes. Really incredible. Like nothing I’ve ever tasted. I don’t like cupcakes with 3” of frosting on top and these were just perfect, with rich cake, frosting that is hard to describe, and chopped pecans (what a finish!). Thank you.” I was even given a thank you card as well! I don’t think you can beat that!
You can print the recipe here!: Italian Cream Cupcakes
