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Brown Sugar Cupcakes
Makes 24+ cupcakes
1 1/2 cups (3 sticks) unsalted butter, room temperature
1 1/2 cups light brown sugar
4 large eggs, room temperature
2 2/3 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp salt
1 cup milk
2 tsp. vanilla
Preheat oven to 350 degrees.
Beat butter on high until soft, about 30 seconds. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes. Add eggs one at a time, beat for 30 seconds after each.
Whisk together flour, baking powder, baking soda, and salt in a bowl.
Measure out milk and vanilla together.
Add about a fourth of the flour to the butter/sugar mixture and beat to combine.
Add about one third the milk/vanilla mixture and beat until combined.
Repeat above, alternating flour and milk and ending with the flour mixture.
Scoop into cupcake papers about half to three-quarters full.
Bake for 18 minutes until a toothpick comes out clean.
Coconut Pecan Frosting:
1 (12 ounce) can evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla
7 ounces flaked coconut, about 2 2/3 cups
1 1/2 cups chopped pecans
Mix milk, sugar, butter, egg yolks and vanilla in a large saucepan. Cook and stir on medium heat about 12 minutes or until thickened and golden brown.
Remove from heat and stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
I used a ice cream scoop to apply the frosting and drizzled the cupcakes with melted bitter-sweet frosting.