Ingredients Jump to Instructions ↓

  1. MMMMM-- Recipe via Meal-Master (tm) v8.01

  2. Title: Mock Hostess Cupcakes

  3. Categories: Cakes

  4. Yield: 22 servings

  5. 2 tbsp clour

  6. 2 1/2 tb Cocoa powder

  7. -Dutch process)

  8. 3/4 ts Baking soda

  9. 1/4 ts Salt

  10. 1/2 c Sugar

  11. 1/2 c Water

  12. 3 tb Vegetable oil

  13. 1 1/2 ts Distilled white vinegar

  14. 1 ts Vanilla extract


  16. 1 c Heavy whipping cream

  17. 6 oz Finely chopped white

  18. GLAZE

  19. 3 oz Finely chopped bittersweet

  20. -chocolate

  21. 3 tb Boiling water

  22. ICING

  23. 1 tb Egg white, at room

  24. -temperature

  25. 1 pn Of cream of tartar

  26. 1/2 c Plus

  27. 2 to 3 tbsp

  28. -confectioner's sugar

  29. These ultra-moist, dark chocolate mini-cupcakes are filled with creamy

  30. white chocolate ganache. They're a variation on a whimsical cupcake

  31. that Michael Roberts serves at Los Angeles's Trumps restaurant at

  32. teatime.


  34. Make the cupcakes:

  35. 1. Position a rack in the center and preheat oven to 325øF. Lightly

  36. butter twenty-four 1-3/4 x 3/4 (1-oz) muffin of biscuit cups.

  37. 2. Into a medium bowl, sift together the flour, cocoa, baking soda,

  38. and salt. Mix in the sugar. Make a well in the center. Whisk in the

  39. water, oil, vinegar, and vanilla. Blend until smooth. (The batter

  40. will be very thin.)

  41. 3. Spoon the batter into the prepared cups. Bake until a cake tester

  42. inserted into the center of one of the cupcakes comes out clean,

  43. 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack

  44. for 5 minutes. Remove the cupcakes from the pans and finish cooling

  45. on the rack.

  46. Make the filling:

  47. 4. In a heavy medium saucepan over medium-high heat, bring the cream

  48. to a boil. Add the white chocolate and remove from heat. let the

  49. mixture stand briefly; stir until smooth. Transfer to a metal bowl

  50. and refrigerate until chilled thoroughly, stirring occasionally. (To

  51. speed the process, set the metal bowl over a larger bowl of ice

  52. water; stir the chocolate mixture until cool.) With an electric

  53. mixer, beat the whit chocolate mixture just until fluffy, about 1

  54. minute.

  55. 5. Transfer the filling to a pastry bag fitted with a 3/8-inch plain

  56. tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake

  57. and squeeze a little filling into each one.

  58. Make the glaze:

  59. 6. Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them

  60. on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze.

  61. Make the icing:

  62. 7. In a medium bowl, whisk the egg white until frothy. Stir in the

  63. cream of tartar. Gradually mix in enough of the confectioner's sugar

  64. to make a fairly stiff and smooth icing. Fill a small paper cone with

  65. the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes

  66. from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on

  67. the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature.

  68. The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks.

  69. 22 to 24 miniature cupcakes.

  70. Source: White Chocolate, by Janice Wald Henderson

  71. MMMMM


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