By Debbie Frantzen
Baby Cakes are cupcakes designed for dessert. Emphasis is on taste, not design, and fancy decorations are not necessary though they should be attractive enough to serve at a dinner party.
We first made these from scratch, little chocolate cupcakes with coconut added and served in a caramel sauce. The recipe follows. But a mix is quicker and easier. We used a Fudgy Baby Cakes Mix. Instead of making the caramel sauce from scratch, we used a buttermilk syrup mix. My interpretation of buttermilk syrup is "butterscotch and caramel combined."
1. Mix a Fudgy Baby Cakes mix and make cupcakes per the package instructions but add 3/4 cup shredded coconut. There are chocolate pieces in the mix and the combination will be a deep chocolate and coconut combination.
2. Make a batch of buttermilk syrup. We added coconut flavor to make a coconut buttermilk syrup but the dessert is great without doing so. A teaspoon and a half of coconut flavor is about right.
3. After the cupcakes are baked, remove the paper liners and place one cupcake on each dessert plate. Pour warm buttermilk syrup over the cupcakes and top with dollops of whipped cream. Serve while the syrup is still warm and before the whipped cream melts.
This is straightforward to prepare and fancy enough to serve to guests.
For the cakes
1 cup butter
4 ounces unsweetened baking chocolate
1 1/2 cup sugar
3 large eggs
2/3 cup milk
1/2 tablespoon baking powder
1 1/2 cup all-purpose flour
1 1/2 cup flaked sweetened coconut
For the Caramel Sauce
1 (12-ounce) can evaporated milk
1 1/4 cup brown sugar
6 tablespoons butter
1 teaspoon vanilla extract