Samoa Cupcakes
Hello and welcome to the only recipe on the site that is not taste tested and approved by yours truly. We are on our penultimate recipe of my Girl Scout Cookie Cupcake series and have reached the dreaded Samoa Cupcakes week.
Guys, I have a confession: I don’t like shredded coconut. I don’t like shredded coconut on things, so really I don’t like Samoa cookies. But you know what I LOVE? Complete sets of things.
There’s no way I could do a Girl Scout Cookie Cupcake series and leave out one of the most iconic cookies of them all, so for my Samoa Cupcakes, I enlisted some trusted tasted testers and went to work.
How do they taste? Well, the components by themselves are all delicious. The pound cake and homemade caramel are two of my favorite things to come out of my kitchen. As a whole, according to the taste testers, they are…the best of all the cupcakes.
That’s right, of out of all the cupcakes I slaved over, the ones people (well, the people who like coconut) liked best were these. So if you’re a coconut person, you’re probably going to love these Samoa Cupcakes. If you don’t like coconut, well, they are awfully fun to make and take pictures of. Plus you can eat spoonfuls of the leftover caramel sauce while you do so. 😉
Ingredients
Cupcakes
Caramel
Instructions
for full instruction please see : bakingmischief.com
Guys, I have a confession: I don’t like shredded coconut. I don’t like shredded coconut on things, so really I don’t like Samoa cookies. But you know what I LOVE? Complete sets of things.
There’s no way I could do a Girl Scout Cookie Cupcake series and leave out one of the most iconic cookies of them all, so for my Samoa Cupcakes, I enlisted some trusted tasted testers and went to work.
How do they taste? Well, the components by themselves are all delicious. The pound cake and homemade caramel are two of my favorite things to come out of my kitchen. As a whole, according to the taste testers, they are…the best of all the cupcakes.
That’s right, of out of all the cupcakes I slaved over, the ones people (well, the people who like coconut) liked best were these. So if you’re a coconut person, you’re probably going to love these Samoa Cupcakes. If you don’t like coconut, well, they are awfully fun to make and take pictures of. Plus you can eat spoonfuls of the leftover caramel sauce while you do so. 😉
Ingredients
Cupcakes
- 12 Poundcake cupcakes cooled
- Chocolate Coating
- 1 cup (6oz) semi-sweet chocolate chopped and divided (chips or baking chocolate are fine)
- 1 tablespoon and 3/4 teaspoon canola or vegetable oil divided
Caramel
- 4 tablespoons (2oz) unsalted butter
- 1/2 cup (100g) packed brown sugar
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- Toasted Coconut
- 1 1/2 cup shredded sweetened coconut
Instructions
- Chocolate Coating
- In a small microwave-safe bowl large enough for cupcake dipping, combine 2/3 cup of the chocolate with 1 tablespoon of the oil. Microwave on medium for 30 seconds and stir. Repeat until chocolate is melted and no lumps remain. Stir vigorously until chocolate is shiny and smooth.
- Dip cupcake tops in the chocolate, allowing the excess to run off. Place cupcakes on a tray in the refrigerator to set while you prepare the caramel and coconut.
- .....................................
for full instruction please see : bakingmischief.com
0 Response to "Samoa Cupcakes"
Posting Komentar