Owner`s manual

babycakes cupcake maker
21
babycakes cupcake maker
21
COCONUT PECAN
FROSTING
2/3 cup sugar
2/3 cup evaporated milk
1/3 cup butter
2 egg yolks
1/3 cup chopped pecans, toasted
3/4 cup shredded sweetened
coconut
1/2 teaspoon vanilla
Combine sugar, milk, and butter in a
saucepan. Cook over medium heat, stirring
constantly, until mixture comes to a boil.
Lightly beat egg yolks. Stir a small amount
of hot liquid into egg yolks, then stir all
of egg yolk mixture into hot mixture in
saucepan. Cook, stirring constantly, until
mixture boils. Cook, stirring constantly, 1
minute.
Remove from heat and stir in pecans,
coconut and vanilla. Cool to spreading
consistency. Spoon about 2 teaspoons
frosting over each cupcake.
Makes about 3/4 cup (enough to frosts
16 to 18 cupcakes).
CHOCOLATE GLAZE
1/2 cup semisweet chocolate
chips
2 tablespoons butter
1 tablespoon light corn syrup
Combine chocolate and butter in a 4-cup
glass measuring cup. Cook in microwave on
High (100%) power for 1 minute. Stir and
continue to microwave on High 30 to 60
seconds or until melted. Stir in corn syrup.
Spoon 1 teaspoon glaze over each cupcake.
Makes about 1/3 cup
(enough to glaze 16 cupcakes).
Tip:
To toast pecans, preheat oven to 375° F. Spread pecans in a single layer
in a baking pan. Bake 5 to 7 minutes or until golden.