Mmm.. Yum. My husband’s birthday was last week (remember our post on iFly?) Every year he asks for either carrot cake or German chocolate cake, and since we had carrot cake last year, I decided to whip up a batch of gluten-free cupcakes and use his mom’s delicious icing recipe to make them extra special!
I’ve used this recipe before (on a Father-of-the-bride’s cake order for Cake Jubilee). That was when I first learned that German chocolate cakes are the hardest to ice EVER. Seriously. I remember freaking out on the first one thinking I was doomed. But somehow it always comes together.
I frilled up the cupcakes using coconut shavings and chocolate chips, and I also added pecans to the little 6 inch cake. But the icing on these treats is the star of the show. It is absolutely delicious; so much so, that I had to share the recipe! (Also, thanks to Aunt Cindy for my newest cupcake stand!)
Melinda’s German Chocolate Icing:
(I tend to cook it over the stove for about 15 minutes and then refrigerate it until it has reached the desired consistency.)