Humor me while I learn my camera. You'll notice that the Almond Joy pictures are darker due to the horrible tungsten light in my old kitchen. The Snickers cupcakes were the first I made in our new house, so in a way they christened my oven for future baking endeavors.
I had never used cream of coconut before. These cupcakes had three forms - regular shredded coconut, cream of coconut, and coconut extract.
(Love me some wall-e cupcake wrappers.)
The eggs have different shell colors because of the different heritage breeds of chicken they come from. We get our eggs from a local farm that does delivery drop-offs in Pittsburgh and also has a booth at the Pittsburgh Public Market (love!). They are on the pricey side, but crack them open and the yolk is a vibrant yellow (from the chicken's diet, not from the dye in your typical grocery store eggs).
That gets set aside to deal with the dry ingredients and butter. It should have a crumby consistency.
Side note. I have a habit of using a random coffee mug from my way too large collection to hold spatulas between scrapings. I'm going to try to start documenting them as part of the process. Here is one of my beloved Pittsburgh mugs, doing its duty.
The cake portions go in the oven...
...so that you can work on the coconut candy topping. It is basically cooked milk and coconut. This is Mark's awesome measuring cup that I smashed to smithereens when we moved. Sad face.
Cupcakes are done!
Time for some chocolate.
I had a ton of leftover coconut for 24 cupcakes, so unless you want to dig in to the bowl with a giant spoon afterward, you'd probably be safe halving the coconut topping portion of the recipe.
1 comment:
They were deeeeeelicious!
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