Ingredients:
· 1 box German chocolate cake mix
· 1 box chocolate instant pudding, small box
· 1 cup warm water
· ¾ cup oil
· 4 eggs
Cream Cheese Frosting:
· 1 (8oz) packages cream cheese, softened
· 1/4 cup butter, softened, (1/2 stick)
· 1 cups powder sugar
· 1 tsp. vanilla extract
· 1 tsp. lemon juice
Directions for cupcakes:
1. Preheat oven to 350 degrees. Line the wells of two cupcake pans with 24 paper liners.
2. In a large bowl, mix the cake mix, pudding, water, oil and eggs with an electric mixer on high speed for 2 minutes. Evenly divide the batter between the prepared cupcake liners.
3. Bake 18-20 minutes in the preheated oven, or until a toothpick inserted in the center of the cake comes out clean. Cool 10 minutes in pans. Remove from pans, and completely cool on racks.
4. To make foresting in a small bowl, mix cream cheese, butter and powder sugar with an electric mixer until smooth. Then, add vanilla extract and lemon juice. Blend thoroughly until creamy. Frost on the top of the cupcakes with a ring, leave the center empty to fill with coconut-pecan frosting.
Coconut-Pecan Frosting: (adopted from www.marthasteward.com)
· 3 large egg yolks
· 1 can (12 ounces) evaporated milk
· 1 1/4 cups packed light-brown sugar
· 1 1/2 sticks (12 tablespoons) butter, cut into small pieces and brought to room temperature
· 1 teaspoon pure vanilla extract
· 1/4 teaspoon salt
· 3 cups sweetened flaked coconut
· 1 1/2 cups (6 ounces) pecans, toasted and coarsely chopped
Directions for coconut-pecan frosting:
1. Combine egg yolks, evaporated milk, and brown sugar in a saucepan. Add butter, and cook over medium heat, stirring constantly, until thick, about 10 minutes. Pour through a fine sieve into a bowl.
2. Stir in vanilla, salt, coconut, and pecans. Let cool completely. Frosting can be refrigerated in an airtight container for up to 1 day; bring to room temperature before using.
Servings: 24
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