Page 457 - Cupcakes

COCONUT PECAN FROSTING

• • • • •

Some frostings you just don’t mess with, and this is one of them. It isn’t new—in
fact, it’s the classic frosting for German chocolate cake. But good things bear
repeating, and since German Chocolate Cupcakes are in this cookbook (page
27), they should be frosted with this rich frosting.

MAKES 3 CUPS, ENOUGH TO FROST 24 CUPCAKES (2½-INCH
SIZE) GENEROUSLY
PREPARATION TIME: 5 MINUTES

COOKING TIME: 10 TO 12 MINUTES
COOLING TIME: 20 MINUTES

1 can (12 ounces) evaporated milk
1½ cups granulated sugar

12 tablespoons (1½ sticks) unsalted butter
4 large egg yolks, slightly beaten
1½ teaspoons pure vanilla extract

1 package (7 ounces; 2⅓ cups) sweetened flaked coconut
1½ cups chopped pecans

1. Place the evaporated milk, sugar, butter, egg yolks, and vanilla in a large
saucepan over medium heat. Cook, stirring constantly with a wooden spoon,
until thickened and golden brown in color, 10 to 12 minutes. Remove from the
heat. Stir in the coconut and pecans. Cool the frosting to room temperature
before spreading, 20 minutes.

2. Use to frost the cupcakes of your choice.