These cupcakes (coconut with chocolate chip frosting) were made for a friend of mine, and former partner for a project in a past class. I owed him cupcakes for about a month and a half and finally delivered. He ate all five in one day so I think he must've liked them a little...
In any case, my method for these was shamefully unscientific. I used a coconut cake recipe as the base and went freeform after that. Note that I neither recorded which recipe I used, where it came from, or what I added to it. It did involve a lot of coconut milk and shredded coconut added to the batter though. Maybe a little more salt next time to bring out the flavor?
For the frosting, I used my old standby - "enough" milk, confectioner's sugar, butter, and vanilla to make a spreadable frosting. This time, though, I ground chocolate chips (in my lovely pink blender) to mix in. The idea was that it would turn out smooth but speckled, like those Neiman Marcus cookies whose recipe turns up in your inbox every now and then (usually from your aunt or your mom or your secretary)...I think the overall result was a little messy, even if it was pure deliciousness (a word I've been using quite often).
I think tonight I make coconut macaroons, given that I have a lot of coconut left. My fellow grad students will devour anything left out for them in the office...(I'm not free of blame either - I'm responsible for the rabid consumption of the candied almonds that were in there last week).
1 comment:
macaroons!
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