15
Strawberry Frosting
Ingredients:
•
¼ cup butter or margarine, softened
•
¼ cup frozen halved strawberries in syrup, thawed
•
2½ cups confectioners’ sugar
Directions:
1. Combine all ingredients in mixing bowl and beat until smooth and creamy.
2. If necessary to reach a good spreading consistency, add a little additional
confectioners’ sugar.
Makes about 2 cups frosting - enough to frost 16 cupcakes
Tip: This frosting recipe may be doubled if desired.
Coconut Pecan Frosting
Ingredients:
•
⅔ cup sugar
•
⅔ cup evaporated milk
•
⅓ cup butter
•
2 egg yolks
Directions:
1. Combine sugar, milk and butter in a saucepan. Cook over medium heat, stirring
constantly, until mixture comes to a boil.
2. Lightly beat egg yolks. Stir a small amount of hot liquid into egg yolks, then stir all
of egg yolk mixture into hot mixture in the saucepan. Cook, stirring constantly, until
mixture boils. Cook 1 additional minute after boil, stirring continually.
3. Remove from heat and stir in pecans coconut and vanilla. Cool to spreading
consistency and spoon about 2 tablespoons of frosting over each cupcake.
Makes about ¾ cups frosting - enough to frost 16 to 18 cupcakes
Tip: To toast pecans, preheat oven to 375
°
F. Spread pecans in a single layer in a baking pan.
Bake 5 to 7 minutes or until golden.
Chocolate Glaze
Ingredients:
•
½ cup semisweet chocolate chips
•
2 tablespoons butter
•
1 tablespoon light corn syrup
Directions:
1. Combine chocolate chips and butter in 4-cup glass measuring cup.
2. Cook in microwave on HIGH power (100%) for 1 minute. Stir and continue to
microwave on HIGH for 30 to 60 seconds or until melted.
3. Stir in corn syrup.
4. Spoon 1 teaspoon glaze over each cupcake or brownie bite.
Makes about ⅓ cup glaze - enough to glaze 16 cupcakes
•
⅓ cup chopped pecans, toasted
•
¾ cup shredded sweetened coconut
•
½ teaspoon vanilla
