May I introduce the Icecream Sundae Cupcake?
I know the name is a little disappionting when you find there is no ice cream in there, but they are still unforgivingly-undisappointingly YUMMY!
 |
| Start with a dark chocolate cupcake, add some puffy white frosting, fudge topping, sprinkles, and a cherry and call it awesome! |
(From Ghirardelli Chocolate Company)
Makes 12 cupcakes
•1 1/8 cup all-purpose flour
•1¼ teaspoon baking soda
•¼ teaspoon salt
•¼ cup unsweetened cocoa
•1 large egg
•½ cup firmly packed light brown sugar
•½ cup superfine sugar
•1/4 cup whole milk
•1/3 cup strong brewed coffee or espresso
•1 stick (1/2 cup) unsalted butter, melted
Directions:
1.Preheat oven to 350° F. Line 1 standard muffin tin with paper liners, set aside.
2.Wisk together in a medium bowl, the flour, baking soda and salt. Sift the cocoa three times into a small bowl and then add to the flour mixture. Whisk until well combined.
3.In a medium-sized bowl, whisk together the egg and both sugars. Whisk in the milk, espresso and melted butter.
4.Add the flour mixture in thirds, whisking just to combine after each addition (do not over-mix).
5.Divide the batter evenly among the muffin cups, filling them about three-quarters full.
6.Bake for 15 to 20 minutes, or until a tester inserted in the center of the cupcakes comes out clean. Transfer to a wire rack and let cool in tin for 10 minutes. Carefully remove the cupcakes from the muffin tin, return to wire rack to cool completely.
Fluffy Vanilla Frosting
(Adapted from Martha Stewart Cupcakes)
Ingredients:
•2¼ sticks (1 cup + 2 tablespoons) unsalted butter
•3 cups confectioners’ sugar, sifted
•½ teaspoon pure vanilla extract
Directions for Frosting:
1.In the bowl of an electric stand mixer, beat the butter on medium-high speed until pale and creamy, about 2 minutes.
2.Reduce speed to medium. Add the confectioners’ sugar, ½ cup at-a-time, beating well after each addition. Scrape sides and bottom of bowl after each addition. After two additions increase speed to high and beat for 10 seconds to aerate frosting, then return to medium speed. This process should take about 4 minutes. Frosting should be pale and fluffy.
3.Add the vanilla, and beat until the frosting is smooth.
4.If not using frosting immediately, frosting can be refrigerated up to 10 days in an airtight container. Before using, bring to room temperature, and beat on low speed until smooth again, about 5 minutes.
Chocolate Ganache
•3 ounces good quality semisweet chocolate, finely chopped
•1/3 cup heavy cream
½ tablespoon corn syrup
Directions:
1.Place the chocolate in a small heatproof bowl.
2.In a small-sized saucepan, bring the heavy cream and corn syrup just to a simmer over medium-high heat; pour mixture over the chocolate. Let stand (do not stir) until chocolate begins to melt, about 2 minutes.
3.Using a spatula, stir the chocolate, beginning in the center of the bowl and working your way to the edge, pulling in as much chocolate as possible, until the mixture is smooth and glossy.
4.If not using immediately, glaze can be refrigerated up to 5 days in an airtight container. Reheat before using.
Assembling Hot Fudge Sundae Cupcakes
•Rainbow Nonpareils (coloured sprinkles)
•Maraschino cherries (with stems if available – makes for better presentation)
Directions:
1.Transfer frosting to a large pastry bag fitted with a large plain tip. Pipe frosting onto each cupcake, set aside.
2.Working with one frosted cupcake at-a-time, spoon ganache over frosting; sprinkle with nonpareils; top with a maraschino cherry. Repeat process with remaining cupcakes.
3.Enjoy
I am in LOVE, LOVE, LOVE!
~Mommy of 6 <3
No comments:
Post a Comment