I am happy to report that the cupcakes were a SUCCESS! I somehow managed to make a German chocolate cupcake smothered coconut/pecan frosting and fill it with toasted coconut cheesecake and it end up not so overwhelmingly sweet or rich that it was inedible after a bite or two. I will keep this recipe... and I will share it... just as soon as I remember exactly what I did.
I have decided that if I choose to make this cupcake again, I will tweak the recipe for the icing a bit. The recipe that I based my frosting on called for evaporated milk with sugar added. This was cooked down to... you guessed it, sweetened condensed milk. So, in the future, I will skip the 25+ minutes it takes to cook down the milk, sugar, and vanilla and use sweetened condensed milk and vanilla.
No comments:
Post a Comment