♥ Brown Sugar Cupcakes with Coconut Pecan Frosting

For more pricing information please check out my website, www.carlymakescakes.com.

Brown Sugar Cupcakes

Makes 24+ cupcakes

Ingredients:

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

Instructions:

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:

Ingredients:

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

Directions:

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. 

♥ Valentine's Day Cupcakes

Assorted cupcakes with fondant and sprinkle details.

2 Cupcakes $5

6 Cupcakes $15

12 Cupcakes $25

 For more information please check out my website, www.carlymakescakes.com.

♥ Almond Cake with Marshmallow Frosting

To see more pictures, information, and quotes please check out my website.

Ingredients:

Cake:

• 2 1/4 cups cake flour
• 1 cup milk at room temperature
• 6 large egg whites at room temperature
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 3/4 cups granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon table salt
• 1 1/2 sticks unsalted butter, softened but still cool

Instructions:

Heat oven to 350 degrees. Prepare two 8-inch cake pans.

Make sure milk and eggs are room temperature.

Pour milk , egg whites, and extracts into medium bowl and mix with fork until blended.

Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter, cut into cubes and continue beating on low for about 1-2 minutes.

Add all but 1/2 cup of milk mixture to flour mixture and beat at medium speed for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture and beat for about 1 minute.

Pour batter evenly between two prepared cake pans.

Bake until toothpick inserted in the center comes out clean, 27 to 30 minutes.

Allow cake to cool to room temperature.

Frosting:

Ingredients:

1 package Reduced Fat Or Regular Cream Cheese, Softened (8 Ounces)

1 jar Kraft Marshmallow Creme (7 Ounces)

1 teaspoon Vanilla Extract

Instructions:

In the bowl of an electric mixer, beat cream cheese, marshmallow creme and vanilla extract until well blended.