Tuesday, August 26, 2008

Milwaukee Brewers

Milwaukee Brewers German Chocolate Cupcakes with Coconut Pecan Icing (makes 12)

350 degree oven

4 ounces German Sweet Chocolate (Baker's brand, available at most grocery stores)
1/3 cup water
1-2/3 cups all-purpose flour
1-1/3 cups sugar
1/2 teaspoons baking soda
1 teaspoons baking powder
1/8 teaspoon salt
2/3 cup buttermilk
1/2 cup (1 stick) butter
1 teaspoons vanilla
3 eggs

    preheat oven to 350°F
  1. in a small saucepan, melt chocolate and water over low heat. remove from heat and let cool.
  2. add flour, sugar, baking soda, baking powder, and salt into the bowl of the electric mixer, stir to combine
  3. add chocolate mixture, buttermilk, butter, and vanilla to the bowl, mix on low to combine, then beat on high speed for 2 minutes
  4. add eggs, beat on high speed for 2 more minutes
  5. scoop into cupcake tins, bake cupcakes until tester inserted into center comes out clean, about 20 minutes


1 (12 oz) can evaporated milk
1 1/2 cups sugar
3/4 cups butter
4 egg yolks
1 1/2 teaspoons vanilla extract
1 (7 oz) package shredded coconut (about 2 2/3 cups)
1 1/2 cups chopped pecans


In a saucepan whisk together the evaporated milk, egg yolks and vanilla extract until well blended. Turn on to medium heat and add the butter and sugar. Stirring constantly, cook for 12 minutes or until thickened and golden brown. Remove from heat and stir in coconut and pecans. Allow to cool until desired spreading consistency is reached.