Food recipes
German Chocolate Cupcakes With Caramel Icing
German Chocolate Cupcakes With Caramel Icing Ingredients: butter, without salt spartan, real semi-sweet chocolate baking chips, sugars, granulated water, bottled, generic vanilla extract egg substitute, powder wheat f...
German Chocolate Cupcakes With Caramel Icing
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
water, bottled, generic
vanilla extract
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
sugars, powdered
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350F.
Line 18 muffin cups with paper liners.
CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
(Keep an eye on this and adjust as necessary since microwaves vary so much!
).
Stir until chocolate melts.
Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
Spoon batter evenly into muffin cups.
Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
Cool on a wire rack.
ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
Add milk, and cook 3 minutes, stirring constantly.
Remove from heat; stir in 2 teaspoons vanilla.
Gradually add powdered sugar, stirring with a whisk until smooth.
Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.
Ingredients:
butter, without salt
spartan, real semi-sweet chocolate baking chips,
sugars, granulated
water, bottled, generic
vanilla extract
egg substitute, powder
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
salt, table
butter, without salt
sugars, brown
milk, buttermilk, fluid, cultured, lowfat
vanilla extract
sugars, powdered
nuts, pecans
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Preheat oven to 350F.
Line 18 muffin cups with paper liners.
CUPCAKES: Place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds.
(Keep an eye on this and adjust as necessary since microwaves vary so much!
).
Stir until chocolate melts.
Stir in granulated sugar, water, and 2 teaspoons vanilla; add egg substitute, stirring mixture with a whisk.
Combine flour, baking powder, baking soda, and salt, stirring with a whisk.
Add flour mixture to chocolate mixture, stirring with a whisk until smooth.
Spoon batter evenly into muffin cups.
Bake for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean.
Cool on a wire rack.
ICING: Melt 1/4 cup butter in a medium saucepan over medium heat.
Add brown sugar; cook 3 minutes, stirring constantly with a whisk.
Add milk, and cook 3 minutes, stirring constantly.
Remove from heat; stir in 2 teaspoons vanilla.
Gradually add powdered sugar, stirring with a whisk until smooth.
Working quickly, spread each cupcake with about 1 1/2 tablespoons frosting; sprinkle cupcakes evenly with pecans and coconut.