Yesterday was family hiking day. Ben and Courtney and I headed up to the North Georgia for a 6 mile hike through the Chattahoochee National Forest. It was a BEAUTIFUL day for a hike.
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Mia logged the most mileage of anyone else on the trail that day.
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The flowers and plants in the forest were amazing yesterday. Pretty sure I could have hiked twice as fast if I didn't stop to take a picture every 10 steps. I was totally obsessed with the wild iris.
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It took us about 3 1/2 hours to complete our hike yesterday - mostly due to a long lunch break and a LOT of picture stops. We were worn out and hungry about by the time we got back to the truck so we replenished our calories the way any good hiker should - with donuts. Just kidding - but not about the donuts - I don't kid about donuts.
Just in case donuts aren't your thing - you can always replenish calories with an Italian Cream Cupcake. These coconut and pecan studded cupcakes are topped with a coconut cream cheese frosting and a sprinkling of pecans - cupcake perfection. Not sure how far I'd have to hike to burn the calories from one of these babies but it would be totally be worth every step. These cupcakes are amazing.
Just in case donuts aren't your thing - you can always replenish calories with an Italian Cream Cupcake. These coconut and pecan studded cupcakes are topped with a coconut cream cheese frosting and a sprinkling of pecans - cupcake perfection. Not sure how far I'd have to hike to burn the calories from one of these babies but it would be totally be worth every step. These cupcakes are amazing.
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Italian Cream Cake Coconut Cream Frosting
2 1/4 cups unsweetened coconut 8 ounces cream cheese
1 1/2 cups buttermilk 8 Tablespoons butter
3 teaspoons vanilla 2 cups powdered sugar
3 1/4 cups cake flour 1/2 teaspoon coconut extract
3 teaspoons baking powder 2 teaspoons heavy whipping cream
1 teaspoons salt
1/2 teaspoon baking soda
18 Tablespoons butter
6 Tablespoons shortening
2 1/2 cups sugar
8 eggs
1 cup toasted pecans
2 1/4 cups unsweetened coconut 8 ounces cream cheese
1 1/2 cups buttermilk 8 Tablespoons butter
3 teaspoons vanilla 2 cups powdered sugar
3 1/4 cups cake flour 1/2 teaspoon coconut extract
3 teaspoons baking powder 2 teaspoons heavy whipping cream
1 teaspoons salt
1/2 teaspoon baking soda
18 Tablespoons butter
6 Tablespoons shortening
2 1/2 cups sugar
8 eggs
1 cup toasted pecans
| Process coconut in food processor until finely ground.  Combine flour, baking powder, salt and baking soda. | Add to buttermilk and vanilla.  Cream together butter and sugar until light and fluffy. |
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| Add eggs, one at a time.  | Add dry ingredients, alternating with buttermilk.  |
Stir in pecans.
Bake 24 minutes (for jumbo cupcakes) at 350. Cool on wire racks.
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Combine frosting ingredients in bowl of standing mixer. Beat on medium speed until light and fluffy. Pipe a dollop onto each cupcake and fill center with chopped pecans.
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Love these cupcakes - pretty sure you will too.
Ciao!
Ciao!
