You may also like
Categories:
butter sweet baking chocolate sugar water vanilla egg substitute flour baking powder baking soda salt Icing butter brown sugar milk vanilla powdered sugar pecans coconut
Viewed: 37 - Published at: a year agoIngredients
- Cupcakes:
- 6 tablespoons butter
- 4 ounces sweet baking chocolate, chopped
- 1 1/4 cups granulated sugar
- 1/4 cup water
- 2 teaspoons vanilla extract
- 1/2 cup egg substitute
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Icing:
- 1/4 cup butter
- 1/2 cup packed dark brown sugar
- 1/2 cup evaporated low-fat milk
- 2 teaspoons vanilla extract
- 2 cups powdered sugar
- 2 tablespoons chopped pecans, toasted
- 2 tablespoons flaked sweetened coconut, toasted
Method
- Preheat oven to 350°.
- To prepare cupcakes, place 6 tablespoons butter and chocolate in a large microwave-safe bowl; microwave at high 1 minute, stirring after 30 seconds. Stir until chocolate melts. Stir in granulated sugar, water, and 2 teaspoons vanilla. Add egg substitute, stirring mixture with a whisk.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, baking soda, and salt, stirring with a whisk. Add flour mixture to chocolate mixture, stirring with a whisk until smooth. Place 18 paper muffin cup liners in muffin cups; spoon batter evenly into lined muffin cups. Bake at 350° for 18 minutes or until a wooden pick inserted in center of a cupcake comes out clean. Cool on a wire rack.
- To prepare 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.
