babycakes
cupcake maker
21
babycakes
cupcake maker
21
coconut pEcAn
fRoStInG
2/3 cup
sugar
2/3 cup
evaporated milk
1/3 cup
butter
2
egg yolks
1/3 cup
chopped pecans, toasted
3/4 cup
shredded sweetened
coconut
1/2 teaspoon
vanilla
combine sugar, milk, and butter in a
saucepan. cook over medium heat, stirring
constantly, until mixture comes to a boil.
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
saucepan. cook, stirring constantly, until
mixture boils. cook, stirring constantly, 1
minute.
remove from heat and stir in pecans,
coconut and vanilla. cool to spreading
consistency. spoon about 2 teaspoons
frosting over each cupcake.
Makes about 3/4 cup (enough to frosts
16 to 18 cupcakes).
cHocolAtE GlAzE
1/2 cup
semisweet chocolate
chips
2 tablespoons
butter
1 tablespoon
light corn syrup
combine chocolate and butter in a 4-cup
glass measuring cup. cook in microwave on
High (100%) power for 1 minute. stir and
continue to microwave on High 30 to 60
seconds or until melted. stir in corn syrup.
spoon 1 teaspoon glaze over each cupcake.
Makes about 1/3 cup
(enough to glaze 16 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.
