Dacor Wall Ovens manual Cupcakes, After Baking, Makes 2 dozen cupcakes

Cupcakes

Default Mode and Temperature: Pure Convection™/325˚

Suggested Time: 20-25 minutes

Tips: Use 12-cup muffin tin. Use rack position 2. For two pans, use rack positions 2 and 4. For three pans, use rack positions 1, 3, and 5.

Path to reach this function: DACOR GUIDE-BAKERY-CAKES-#6 Cupcakes

German Chocolate Cupcakes with Coconut Pecan Chocolate Frosting

CUPCAKES	COCONUT PECAN CHOCOLATE FROSTING
11⁄2 cups all purpose flour	1 egg
3⁄4 teaspoon baking soda	(1) 5 ounce can evaporated milk
1⁄4 teaspoon salt	2⁄3 cup granulated sugar
4 ounces German sweet baking chocolate	1⁄4 cup butter
3⁄4 cup shortening	1 1⁄3 cups flaked sweetened coconut, toasted*
1 cup granulated sugar	1⁄2 cup toasted pecans*
3 eggs	4 ounces bittersweet chocolate, melted
1 Tablespoon vanilla
3⁄4 cup milk

FOR CUPCAKES

Adjust oven rack to position 2. In Dacor Guide, select Cupcakes. Allow oven to preheat. Line 2 muffin tins (12 muffin cups each) with paper liners or spray with nonstick spray. In a large mixing bowl, combine flour, baking soda, and salt. Set aside.

Melt chocolate in a small saucepan or in the microwave. Stir until melted.

Beat shortening with an electric mixer on high for 30 seconds. Add sugar. Beat until fluffy. Add eggs and vanilla. Beat on low speed until combined. Beat at medium speed for 1 minute. Stir in chocolate mixture. Add dry mixture and milk alternately to beaten mixture. Beat on low speed after each addition until combined. Fill cups halfway with batter . Place in oven and set timer for 20-25 minutes. Bake until toothpick comes out clean.

After Baking:

COCONUT PECAN FROSTING

In medium saucepan, combine egg and evaporated milk. Add sugar and butter. Cook and stir over medium heat about 12 minutes or until thickened and bubbly. Remove from heat. In a separate saucepan, melt bittersweet chocolate. Stir in flaked coconut, chopped pecans and bittersweet chocolate. Cover and cool completely. Cool and spread frosting on top of each cupcake.

*For toasted coconut, spread thin layer of coconut on a sheet pan with a rim. Bake at 350˚ for 10 minutes. When opening the oven door, beware of steam coming from the oven. Coconut flakes are high in fat and this steam can irritate your eyes. Stir the coconut and continue to cook until desired brown color. The pecans can be toasted in this same manner.

Makes 2 dozen cupcakes.

RECIPES

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