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Maple Pecan Blondies

Here’s a blondie recipe that I have made many times!  Mine are never as gooey as Gemma’s and that’s probably because I over-bake them. I should keep a better eye on them next time. I like to brown the butter first but it’s not necessary. Enjoy!  Maple Pecan Blondies Makes 9-12 servings Original recipe from Bigger Bolder Baking Ingredients ¾ cup butter, melted or browned 1¼ cups dark brown sugar ½ cup maple syrup 1 large egg  2 teaspoons vanilla 1/2 teaspoon salt 2 cups all-purpose flour ¼ teaspoon baking soda I ¼ cups pecans, toasted and chopped  Directions   Preheat the oven to 350°F. Grease and line a 9x13” baking pan with parchment. Gemma used 8x8 but I like my bars thinner. Whisk together the butter, brown sugar, maple syrup, egg, vanilla, and salt. Stir in the flour and baking soda just until combined.  Stir in the pecans. Pour mixture into prepared pan and bake for 30-35 minutes. They middle should be slightly jiggly but they still taste yummy if yo...
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Chocolate Coffee Cupcakes with Coconut Frosting

Okay! This is pretty much the same recipe I made the other day as far as the cupcake part goes,but this time I made the coconut frosting to go with it.

They were GOOD! I love coconut!





Chocolate Coffee Cupcakes with Coconut Frosting
Adapted from Steamy Kitchen
Makes 24 cupcakes

Ingredients
For the Cupcakes
  • 1 box Devil's Food cake mix (plus ingredients required on the package)
  • 1 tablespoon instant coffee granules
  • 1 tablespoon hot water
For the Frosting
  • 8oz cream cheese, softened
  • 1 cup butter, softened
  • 1 teaspoon vanilla
  • 1 teaspoon coconut extract
  • 4 cups (or more) powdered sugar
 For the Decor
  • 3/4 cup shredded coconut
Directions
Cupcakes
  1. Preheat the oven to 350F. Line 2 muffin tins with paper liners.
  2. Place the cake mix in a large bowl with all ingredients required as per package instructions. Mix coffee granules with hot water until dissolved. Add to the bowl. Mix everything with a whisk just for a minute until smooth. You can use a mixer but I don't find it necessary to beat the mixture for the amount of time stated on the box. A minute by hand will do.
  3. Divide the mix among the 24 paper liners. It takes about an ice cream scoop for each one. Bake for 15 minutes or until a toothpick comes out clean. Set aside to cool.
Decor
  1. While the cupcakes are baking, spread the coconut in a thin layer on a baking sheet. Toast in the oven with the cupcakes for 2 minutes, stir, toast for another 2 minutes then stir again. Keep doing this until the coconut is toasted. Don't leave it or it will burn. Set aside to cool.
Frosting
  1. In a bowl, place cream cheese, butter and extracts. Beat on medium for about 2 minutes or until creamy. Add the sugar 1/2 cup at a time on low speed until all the sugar is encorporated. If you want a stiffer frosting, add more sugar.
  2. Once the cupcakes are cool, spread or pipe the frosting onto the cupcakes. Sprinkle on some toasted coconut and you're done. Beautiful!
Tip:
  • You'll want to store these in the fridge so the frosting doesn't get too warm.
  • You could also just refrigerate the frosting and leave the cupcakes in an airtight container if you have limited space in your fridge. Be sure to let the frosting sit out for a bit before attempting to use it. It'll be too firm if you try to use it straight from the fridge.
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Comments

  1. AnonymousOctober 23, 2011 at 6:41 AM

    Wow:) The cupcake looks a winner.Such a nice mosit cupcake with fantatsic decoration;)

    ReplyDelete
  2. Vivian ThieleOctober 28, 2011 at 11:39 AM

    Yummmy! Your frosting looks very lush and dreamy.

    ReplyDelete

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