Coconut-Frosted Chocolate Cupcakes |
|
 |
Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 12 |
|
These gorgeous little cupcakes have an out-of-this-world German chocolate flavor. Created by our Test Kitchen, theyâll appease any sweet-tooth attack. Ingredients:
2 tablespoons butter, softened |
3/4 cup sugar |
1 egg |
1 egg white |
1/3 cup buttermilk |
1/3 cup water |
1 teaspoon vanilla extract |
1-1/2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
frosting: |
1/2 cup fat-free evaporated milk |
1/2 cup sugar |
1/4 cup marshmallow creme |
1 egg yolk, lightly beaten |
1/2 teaspoon vanilla extract |
1/2 cup flaked coconut |
1/4 cup chopped pecans |
Directions:
1. In a large bowl, beat butter and sugar until crumbly. Beat in egg and egg white. Beat in the buttermilk, water and vanilla. Combine the flour, cocoa, baking soda and salt; add to batter just until moistened.
2. Fill foil- or paper-lined muffin cups two-thirds full. Bake at 375° for 13-15 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
3. For frosting, in a small saucepan, combine the milk, sugar, marshmallow creme and egg yolk. Cook and stir over medium heat until thickened, about 15 minutes (do not boil). Remove from the heat; stir in vanilla. Fold in coconut and pecans. Cool completely at room temperature. Frost cupcakes. Yield: 1 dozen.
|
|