Monday, November 8, 2010

German Chocolate Cupcakes

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I made these for my best friend's birthday today...Happy Birthday Jessica! Hopefully, everyone will love them at her party tonight!

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The ingredients!

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Separate the egg yolks and whites. Let them and the butter sit at room temperature for at least 15 minutes!

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Put cupcake liners into muffin pans or, my preferred method, use the foil liners on a cookie sheet!

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Combine the oat and tapioca flours, baking soda and salt. Set aside.

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Melt the sweet baking chocolate with 1/3 cup of water.

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Once melted, let it cool.

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Let's make our own dairy-free alternative for buttermilk. Begin with 3/4 tablespoon of vinegar in a 3/4 cup measuring cup.

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Fill the cup with almond milk or whatever dairy substitute you use (or real dairy milk if you prefer!)

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Okay, let's finally make the batter! Begin by beating the butter on high for about 30 seconds.

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Add the granulated sugar and mix on high for 3 more minutes.

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Next, add the egg yolks, one at a time. Beat in the chocolate mixture and the vanilla. Lastly, alternatively add the flour mixture and sour almond milk. Beat until just combined.

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In a separate large mixing bowl, with clean beaters, beat the egg whites.

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Beat until stiff peaks form.

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Fold in the egg whites.

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You want to be gentle with the egg whites, but still make sure to scrape the bottom and get the entire thing folded up! Pour batter into prepared cupcake liners (approximately 2/3 of the way full). Bake for 18-20 minutes at 350 degrees. Cool completely on a wire rack before frosting.

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Let's make the wonderful frosting! Yum! Begin by using a food processor to finely chop pecans and coconut.

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Next, slightly beating an egg in a medium sauce pan. Add the butter, evaporated milk, sugar and butter. Heat over medium heat and stir frequently.

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Heat about 8 minutes until thick and bubbly.

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Remove from heat and mix in the finely chopped coconut and pecans. Cover and cool in the refrigerator.

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Frost and enjoy the German Chocolate goodness!

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German Chocolate Cupcakes

Prep Time: 30 Minutes

Total Time: 50 Minutes

Yield: 24 Cupcakes

Cupcakes:

3 eggs

2/3 cup Butter

1 cup Oat Flour

½ cup Tapioca Flour

¾ tsp. Baking Soda

¼ tsp. Salt

1 4-ounce Package Sweet Baking Chocolate

1 cup Granulated Sugar

1 tsp. Vanilla

¾ cup Almond Milk

¾ Tbl. Vinegar

Frosting:

1 Egg

5 ounce Evaporated Milk

2/3 cup Granulated Sugar

¼ cup Butter

1 1/3 cups Flaked Coconut

½ cup Chopped Pecans

Preheat oven to 350 degrees.

Put cupcake liners into muffin pan or place foil cupcake liners onto cookie sheets.

For the cake, separate egg yolks and egg whites. Allow the eggs and butter to sit at room temperature for at least 15 minutes.

In a medium bowl, stir together the flours, baking soda and salt.

Using a small saucepan, melt the 4 ounces of sweet baking chocolate with 1/3 cups of water over medium-low heat. Stir continuously until melted. Remove from heat and cool.

Make sour almond milk by pouring ¾ tablespoon into the bottom of a ¾ measuring cup. Fill to the top with almond milk (soy milk, dairy, etc.). Allow this to sit for 5 minutes before adding to the cake batter.

In a large mixing bowl, using an electric mixer beat the butter on high for at least 30 seconds. Add the granulated sugar and beat on high for 3 minutes more. Gradually beat in the egg yolks, one at a time, and mix well after each addition. Next, beat in the cooled melted chocolate and the vanilla. Finally, alternatively add the flour mixture and sour almond milk.

In a separate large mixing bowl with clean beaters, beat the egg whites with an electric mixer on high until stiff peaks form. Fold the egg whites into the chocolate cake batter.

Pour batter into cupcake liners approximately 2/3 of the way full. Bake for 18-20 minutes until tester inserted into the center comes out clean.

For the frosting, use a food processor to finely chop the pecans and coconut. Beat 1 egg in a medium saucepan. Add the evaporated milk, sugar and butter. Cook and stir frequently over medium heat until the liquid thickens and is bubbly (takes about 8 minutes). Remove from heat and add in the finely chopped pecans and coconut. Cool thoroughly before frosting the cupcakes.

Frost the cupcakes once everything is cool and enjoy!



Printable Recipe:

German Chocolate Cupcakes

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