I never liked German chocolate cake growing up. My chief complaint? Too sweet. It wasn't until I learned about the magic of
sugar cookery that I realized I could exact control over the frosting. By using a dark amber caramel as the base, a once-too-sweet-classic gets updated to a sophisticated, grown-up dessert. Use rich, canned coconut milk instead of traditional heavy cream and you now have gluten free, vegan German Chocolate Cupcakes!
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