Caramel Coconut Frosting

I’ve been working my way through a book of the, supposedly, best 100 cupcake recipes, with not a lot of success. Today we tried a recipe called Gooey Coconut Chocolate Cupcakes, but since the main body of the cupcake is from a cake mix, the main thing we made was the coconut frosting, which was pretty good.

Ingredients

• 1/2 cup butter
• 1 cup brown sugar
• 1/3 cup half-and-half (a guy at the grocery store told us awhile back that it’s the same as 10% cream, so we used that)
• 1 1/2 cup sweetened flaked coconut.

1. Melt butter in a saucepan over low heat.

2. Stir in brown sugar and cream until well blended and sugar is dissolved.

3. Add coconut.

4. Spread 2 tablespoons over prepared cupcakes and place under oven’s broiler for 2 to 3 minutes or until tops begin to brown.

Verdict: A keeper. We probably had the oven rack a little too close to the broiler and might have left it in a little long (I think it should be closer to 2 than 3 minutes) so it ended up a little crispy, but it had a good caramel and coconut taste.

T