Christmas should be about indulging in delicious treats. Incredible on its own but loads of fun styled as a holiday ski slope. These simple yet scrumptious cupcakes will have your guests asking for seconds! Watch the video below for a detailed look at how to create this Italian Cream Christmas Cupcake Pull Apart.
I love creating fun ways to serve cupcakes. Just as much as I love creating with nothing but the best ingredients. That’s why I use O Organics® products. For this recipe I used O Organics shredded coconut, milk and eggs. I buy the O Organics products at my local Safeway store where they offer a wide variety of organic products at a great value. Safeway makes healthy eating easier, including everything for your favorite holiday treats. If you don’t have a Safeway in your area you can also find the O Organics products at Albertsons, Jewel-Osco, Vons, Pavilons, Randalls, Tom Thumb, Shaw’s, Star Market, United Express, United and Carrs/Safeway. Safeway believes that great tasting organic food should be available to everyone and sold at a great value. Safeway offers me one stop shopping with more than 400 USDA-certified O Organics products in nearly every aisle.
Holiday time can get a bit hectic and sometimes going to the grocery store can be a challenge. How about trying Safeway store grocery delivery this holiday season? Safeway wants to give you savings on your 1st order. You’ll receive Free Delivery on your 1st order—or—$25 off + Free Delivery on your 1st order when you spend $100 or more! Enter promo code: SEASONSEATINGS at online checkout. Order by 1/14/18.
Here’s an up close look at all the fun!
I don’t know about you but I love…love…love my grocery store (Safeway). Everyone is so friendly and eager to help me. Whether that’s helping me find a certain product in the store or getting something down from a high shelf. Which by the way comes in very handy since I’m a little bit on the short side (4’11”).
LET’S GET STARTED CREATING SOME FUN HOLIDAY PARTY CUPCAKES! If you choose to put together the fun ski slope then you’ll need to collect some decorating supplies. Like trees and skiers. If you don’t have a bakery supply store in your area you might want to consider ordering from the internet. Also, check your local craft store. They will have some things on the mini tree decorating aisle or village aisle. There, you can find all kinds of fun things for your ski slope. I would love to hear if you created this cupcake pull apart or single cupcakes. Just leave a comment below!
HERE WE GO!
Once the cupcakes have been baked and are completely cooled, place the first layer (still in the cupcake wrapper) on the cake board. NOTE: The size of this display is totally up to you. My board was 16×13-inches. This allowed for 30 cupcakes to be the base with a grand total of 50 CUPCAKES!
Take the wrapper off of 5 cupcakes, cut across the cupcake and place on top of the third row from the back.
Now comes the fun! THE DECORATING! Add whatever things you collected!
HAVE FUN CREATING!
REMINDER—–I know this recipe may seem large but remember this is for 50 cupcakes.
For the Italian Cream Cupcakes
- 4 teaspoons of vanilla extract or 4 vanilla beans, split with seeds removed
- 2 cups unsalted butter, softened
- 3 cups granulated sugar
- 2 tablespoons orange zest
- 4 large (Brown O Organics) eggs
- 8 large (Brown O Organics) egg yolks
- 6 cups all-purpose flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups (O Organics) milk
- 1 (12 ounce) bag (O Organics) organic shredded coconut, unsweetened
For the Orange Cream Cheese Frosting
- 4 (8 ounce) cream cheese blocks, softened
- 2 cups unsalted butter, softened
- 4 teaspoons orange zest
- 4 teaspoons vanilla extract
- 2 (2 pound) bags confectioners' sugar
- Optional Topping: coconut
For the Italian Cream Cupcakes:
Preheat oven to 350°. Line muffin cups with liners. In a large mixing bowl whip together the butter, 4 teaspoons of vanilla extract, sugar and orange zest until light and fluffy. Add eggs and egg yolks to the butter mixture mix until incorporated. In a separate bowl whisk together the flour, baking powder and salt. Pour the remaining 2 teaspoons of vanilla in with the milk. Alternate adding the flour mixture and the milk mixture to the butter mixture until combined. Fold in the coconut and walnuts. Fill each cup to three fourths full (one ice cream scoop). Bake 20 to 25 minutes. Cool completely before adding the frosting. If desired add additional coconut to the top of the frosted cupcakes.
For the Orange Cream Cheese Frosting:
Add the cream, butter and orange zest to a large mixing bowl. Cream together until light and fluffy (about 10 minutes). Add vanilla, whip until combined. Slowly add the confectioners' sugar (1 cup at a time) making sure the sugar is completely incorporated before adding more. Continue beating until the frosting is light and fluffy. If the frosting is too thick add small amounts of milk (1 tablespoon) at a time until the frosting is a nice smooth texture and easy to frost.
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Lady Behind The Curtain received compensation for this post. All opinions are 100% mine.