fondant is fancy for hell.

i love klam so much that i delved into fondant to make sure she had a radtastic polski bridal shower. the cupcakes are a hazelnut coconut, but i made the recipe up as a i went so i don't have a recipe to share. but these cuppys are a magical kind of cuppy. the kind of cuppy that makes you forget about what kind of cuppy it is because you want to preserve its cuteness forever. here's how they started....



they were sideways and everything. so its a regular cupcake, a baby cupcake, and the best candy in the world, rocher. hazelnut heaven.

i'll skip the middle part where i hated the cupcakes because i was certain lucifer had sent the idea to me in a dream. but then lucifers enemy, geezus, sent me an art angel named jenny. and this was the result....


and....


and this was klams!!

ich habe eine cupcake.

Celebrating Oktoberfest? Save some room or loosen a belt loop because you'll want some dessert after all the beer and brats and this German Chocolate cuppycake is exactly what the Frau ordered.


cuppycake:

1 box devils food cake
1 can coconut milk
3 eggs
1/4 oil


coconut cream filling:

1 can coconut cream
2 egg yolks
4 tbsp. of sugar
2 egg whites

icing on the cuppycake:

1 cup evaporated milk
1/2 cup butter
1 cup sugar
1 tbsp. vanilla
3 beaten egg yolks
1 cup chopped pecans
1/2 cup coconut


Mix up your cuppycakes and fill just up to the top of the paper. They'll make a pretty dome shape as they bake up. Like this:



For the coconut cream filling:

Add 1 can of coconut cream and 2 egg yolks to a medium saucepan. Heat until boiling. Add cornstarch to thicken. Place in fridge until cool.

Once cooled, whip 2 egg yolks until stiff peaks form. Fold in cooled coconut cream mixture. Set in fridge to keep cool.


For the icing:

Mix the following ingredients on a stove set on medium heat until thickened:

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 teaspoon vanilla

Once you are done stirring in the above ingredients add the coconut and pecans.
Cool the frosting until it is firm and easy to spread.

Once the cupcakes have cooled, cut a small cone shape in each of them for the filling, like so:



and then fill with the coconut cream mixture!



and then replace the top of the cuppy.


Spread on your frosting and enjoy!!!

Makes 15 cuppycakes.