It's Girl Scout cookie time! Yay! Does anyone else think the cookie release timing is quite sinister? Think about it, just as everyone is successfully on the healthy New Years bandwagon...BAM! Those little merit badge-collecting devils emerge to tempt us with their delectable delights. And they’re everywhere! You can’t run an errand, go grocery shopping or pump your gas without seeing their sweet, smiling faces urging you to buy. Those damned hypnotizing boxes...before you know it you’re climbing shamefully into the car with four boxes. At least that’s what I do. Although I basically love all the various kinds of Girl Scout cookies, my favorites are Tagalongs & Samoas...whoops, I mean Peanut Butter Patties and Carmel Delights. Side note - what’s with the name changing? I guess I can understand changing Samoas as to not offend anyone...but why Tagalongs, did they not want to promote mediocre weenies in the Scouts? Anyway, if you’re jonesing for a dessert with a Girl Scout Cookie essence, try this!
Samoa Cupcakes
For the Cupcakes:
1/2 cup softened butter
1 cup sugar 3 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup milk
Preheat oven to 350 degrees F and line 12 muffin cups with paper liners.
In a separate bowl whisk together the flour, baking powder and salt. Set aside.
Cream the butter and sugar until light and fluffy. Add eggs and vanilla.
Gradually add the flour mixture and finally milk. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until golden brown. Cool before frosting.
For Frosting:
1/2 cup softened butter
1 cup confectioners sugar
2 tablespoons cocoa powder
2 teaspoons very hot water
1 cup shredded coconut
Beat together the butter and sugar with an electric beater. Once well combined, add the combined cocoa powder and water and finally coconut. Beat until smooth and creamy.
After frosting cupcakes, drizzle with warm caramel sauce.
Makes 12 cupcakes.
