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Sunday, July 24, 2011

Chocolate Macaroon Cupcakes with Toasted Coconut and Cream Cheese Frosting

Do you want the good news or the bad news first?

I'll start with the bad...The bad news is that I didn't follow the instructions when the recipe said to spray the cupcake pan and I used liners instead. The consequence was that they stuck HORRIBLY to the paper and much was inedible. Plus I made these for dinner when we had our neighbors over and I was sad and embarrassed to have such a flop. But I suppose that just goes along with the fun of trying new recipes all the time.

The good news is that the parts you could eat were yummy!

Chocolate Macaroon Cupcakes

2 T (1 oz) bittersweet chocolate, chopped
3/4 C condensed milk
1/8 tsp salt
2 C shredded coconut
1 tsp vanilla

1. Preheat oven to 350. Spay cupcake cups with cooking spray.
2. In a double boiler melt the chocolate with the milk and salt. Stir in the coconut and vanilla.
3. Fill the cups 1/2 full. Bake for 30 minutes and allow to cool.

Toasted Coconut Cream Cheese Frosting

4 T softened butter
2 C coconut
1 package softened cream cheese (8 oz)
2 C powdered sugar
2 tsp milk
1 tsp vanilla

1. Melt 2 T butter in a skillet over medium heat. Stir in coconut and keep stirring until golden brown, about 8 minutes.
2. In a bowl, cream the other 2 T butter with the cream cheese until creamy. Add in sugar, milk, and vanilla, beating after each addition until smooth. Stir in the toasted coconut.

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