Happy Friday, everybody! Today's guest post comes from my friend and sponsor Keely. Her blog, Hairbows and Butter is right up my alley -- I love baking and bows everywhere. Take it away, Keely!
Hey lovely readers! Mia was so sweet as to let me invade her blog today! My name is Keely and I blog over at Hairbows and Butter (it's been a little slow recently, but there's a lot of great stuff up there!)
Today I'm bringing you a fun baking recipe! I hope you like cupcakes, and chocolate, and pecans, oh! and coconut! Yeah, all of that is crammed into one cupcake, go ahead and be impressed. ;)
Ok everyone, turn on your ovens and get your mixers out and let's make some German Chocolate Cupcakes!
2 sticks butter
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
2 1/2 cups flour
1 cup sour cream
Preheat the oven to 350 degrees and line two cupcake pans.
In a large bowl whip together the room temperature butter with the sugar until they get nice and light and fluffy. Add the 2 eggs and beat for about another minute.
When the eggs are fully incorporated add in the vanilla, salt and cocoa powder. Mix well.
Next, measure out your baking soda, baking powder and flour in a medium bowl. Add about 1/3 of the flour mixture to the butter mixture and beat until just combined. Add 1/2 of the sour cream. Follow that with another 1/3 of the flour, the last of the sour cream and the last of the flour, beating well after each addition.
Scrape the sides of the bowls and mix on last time to make sure it is all combined.
Scoop into the cupcake pans using a 2 oz ice cream scoop, or filling about 2/3 of the way full. My rule with chocolate cake is that it should look like chocolate ice cream before it bakes.
Bake for 18-20 minutes or until a toothpick comes out clean. Let cool.
Coconut Pecan Frosting
adapted from the Joy of Baking
1 cup sugar
1 cup milk
3 egg yolks (beaten)
1 stick butter, cut into pieces
1 1/2 cups shredded coconut
1 cup pecans
1/2 teaspoon vanilla
This frosting is not the norm, it is not just butter, cream cheese and powdered sugar whipped into my mixer. This is a bit more complicated, but you can still do it!
Combine sugar, milk, egg yolks and butter in a medium sauce pan. Cook over medium-high heat until the butter is melted and the mixture is boiling. Make sure to stir continuously while cooking, this prevents the egg yolks from coagulating.
After cooking, add in the coconut, pecans and vanilla. Stir to combine and then allow to cool for 30 minutes to an hour.
Spread on top of the chocolate cupcakes and top with a pecan half.
I hope you enjoy the recipe, let me know how it goes if you make it! You can find me on twitter @bowsandbutter and you can stop by the blog anytime!
Thanks for the delicious looking recipe, Keely! Please check out her blog for more baking goodness.