Monday, May 21, 2007


Ok, so these are not technically a cupcake... you make them in an 8-inch square pan. But the final presentation is more cupcake-like than anything else, so that's why I'm posting the recipe here.

Cake Ingredients

2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup milk

Cake Instructions

In a large bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat butter until soft. Add sugar and beat until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla extract and beat until smooth. Add flour mixture and milk alternately, in three additions, starting and ending with flour. Spread the batter in a greased 8-inch pan. Bake at 350 degrees for 25-30 minutes. Cool the cake in pan for 10 minutes before removing. Cool completely. Once cooled, cut into 16 2-inch squares, wrap in plastic, and refrigerate at least 2 hours or overnight.

Frosting Ingredients

4 cups icing sugar, sifted
1/3 cup cocoa
3 tablespoons unsalted butter
1/2 cup milk
2 cups unsweetened dessicated coconut

Frosting Instructions

Place all ingredients in top of a Dutch oven over medium heat and simmer, stirring, until it reaches a smooth consistency. Place the cake squares on a wire rack over a cookie sheet. Pour the chocolate over each square, coating all sides well. Using a spatula slid underneath the squares, transfer each square to a plate containing coconut. Coat each square with coconut. Transfer to a clean wire rack to set.

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