Sugar Shock: Salted Turtle Cupcakes w/ Coconut....yup
If you know me and have been following my baking habits these past 7 years, you know I only bake breakfast type cakes.
Loaf cakes, olive oil cakes, simple cakes that are not too sweet and definitely no butter-cream frosting.
Here, we have a different story.
I started this recipe by trying my hand at candy making.
A nut brittle would be my first experiment. I added walnuts, almonds and peanuts, and added some cinnamon, cumin and cayenne to the maple syrup and corn syrup butter mixture.
The candy never hardened, so I had a lovely sheet of gooey soft, though delicious, caramels.
I guess my brittle never got to the right temperature (I think 305F).
I threw most of the tray out, but figured I would try and use the rest in a cake batter.
So I adapted this most disgusting sounding recipe and turned out the most DELICIOUS coconut salted turtle cupcakes!
I did not make the buttercream frosting, though go ahead if you want some cavities....instead I just did my usual powdered sugar w/ a tbsp of milk and fresh coconut on top.
These were really amazing, they had a caramel thru them, loaded w/ nuts and coconut (I threw some shredded coconut in the batter too!).
I don't expect you to make these, but always want to give you the option.
By the way, these are great for PMS.
Fun to read, though...