from Martha Stewart Cupcakes, p. 67
Recipe below makes 9 cupcakes. (One fourth the recipe in the book).
1/4 c Baker’s coconut (sweetened shredded coconut)
1 oz toasted and cooled pecans
1/2 c sugar
1/2 c all purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 stick butter
1 egg, room temperature
1/2 c unsweetened coconut milk
1/2 c unsweetened coconut flakes, toasted (for garnish)
1. Preheat oven to 350.
2. Mix wet ingredients.
3. Add dry ingredients.
4. Add dry ingredients to wet ingredients.
5. Divide evenly in cupcake cups.
6. Bake 20 minutes (cupcakes will not rise).
7. Let cupcakes cool completely before frosting.
8. Frost by flipping cupcakes over into warm chocolate ganache, then adding coconut garnish. Eat immediately. Do not frost cupcakes and then try to store them, they will get disgusting. Better to freeze the uneaten cupcakes, defrost, and then add frosting when you are ready to serve.
(This is my amended recipe because I don’t want to get fat by dumping whipping creme into everything).
1.5 oz semisweet chocolate chips
4 tbsp milk
1 tsp corn syrup
1/2 tsp butter
Mix well, microwave on low heat for 15 seconds, stir, microwave for 5 seconds, stir.
Keep microwaving and stirring for 5 seconds until chocolate is melted and shiny.
Use right away.
To save for later: Fridge the extra ganache. When ready to use again, add a splash of milk, and do the microwave routine from the first step again. I’ve kept mine in the fridge before two weeks without problem. YMMV.
As far as how long recipes can be kept without storage: it depends a lot on where you live, humidity in your area, your fridge’s efficacy, and the quality of the products you put into your recipe. I live in Chicago, there is basically no humidity here, the fridge is all right as far as efficiency goes, and the products are standard US supermarket fare. If your circumstances are different, your results will be different too. So, as I say, YMMV.