Monday, June 24, 2013

German Chocolate Cupcakes with Coconut Pecan Frosting

German Chocolate Cupcakes with Coconut Pecan Frosting

      4 ounces baker's chocolate (recommend: Baker's German Sweet Chocolate)
      1/2 cup water
      2 cups flour
      1 teaspoon baking soda
      1/2 teaspoon salt
      1/2 pound butter, room temperature
      1 teaspoon pure vanilla extract
      1 1/2 cups granulated sugar
      1/2 cup brown sugar
      4 eggs, separated
      1 cup buttermilk
Preheat the oven to 350 degrees F.
In a microwave safe bowl, add the chocolate and water and heat in a microwave until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.
In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.
Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
Pour the batter evenly into 2 (9-inch) cake pans or 24 cupcakes. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cupcakes.
Coconut Pecan Frosting

        1 Cup Evaporated Milk
        1 Cup White Sugar
        1/2 Cup Butter
        3 Egg Yolks Beaten
        1 tsp vanilla Extract
        1 Cup chopped Pecans
        1 Cup flaked Coconut 
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut and beat the stuffin's out of the frosting until it thickens.  If using on a cake spread while warm.

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