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Fab Food Friday

>> Thursday, September 13, 2007

All I can say about these is YUM! They don't last long when I take them to gatherings.

"Almond Joy" Cupcakes



Recipe from Cuisine At Home magazine.

These are so good- don't let the directions scare you.

You will need:

2 T unsalted butter, softened
1/4 c turbinado sugar
1 c sweetened shredded coconut, toasted (I have a quick way to toast coconut. See below)
1 1/2 c cake flour
3/4 t baking powder
1/2 t table salt
1 stick unsalted butter, softened
3/4 c sugar
1 egg
1/2 c milk
1/2 c cream of coconut (usually found in the alcoholic beverages section; it's used for pina coladas)
1/4 c coconut rum (usually found by the cream of coconut...lol)
1/2 c heavy cream
2 c dark chocolate chips
1 T corn syrup
1 t almond extract

Directions:

Preheat oven to 350 degrees. Coat a popover or muffin pan with butter then turbinado sugar, shaking off the excess.

Pulse toasted coconut in a food processor until fine; set aside.

Whisk flour, baking powder, salt and ground coconut in a bowl; set aside.

Cream butter and sugar using a stand mixer with the paddle attachment or a hand mixer on medium speed. Beat until white and fluffy, 5-7 minutes, scraping down the side of the bowl periodically. Add egg. Blend on medium speed for 1 minute.

Combine the milk, cream of coconut and run in a cup with a pour spout. Alternately beat the dry and wet mixtures into the butter mixture, starting and ending with the dry. After each addition mix on low speed for 30 seconds then on medium speed for 1 minute.

Fill molds half full and bake 20-25 minutes or until inserted toothpick comes out clean. Cool 3 minutes in the pan then invert onto a rack to cool. Note: Leave cupcakes upside down to cool.

Butter and sugar the pan again and repeat with remaining batter.

Simmer cream in a saucepan over medium heat for 1 minute. Off heat whisk in chocolate until smooth. Stir in corn syrup and almond extract; cover and chill 20-30 minutes to thicken. Pipe frosting on to cupcakes. Garnish, if desired, with coconut.

Popover pan will make 10-12

Muffin tin will make 18-20

*To toast coconut, no oven required: This is best for amounts up to one cup. Spread shredded coconut on microwave safe plate. Zap on high power for 2-3 minutes, stirring every 30 seconds until it's lightly golden. It will become crisp as it cools. Keep an eye on it as it can burn if you aren't careful.


1 comments:

Jill@Who Could Ask for Anything More 1:57 PM  

Oh my - I'll have to try these very soon. I'm a sucker for cupcakes.

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