Fauxstess Cupcakes
I was on the quite the cupcake phase for a while! Now, I'm just scouring over blogs making a list of baked goods I want to make once I have access to a kitchen again! (Blueberry Pie cookies, anyone?)If I tried hard enough, I'm sure I'd be able to find somewhere to bake but for now I'm too lazy and instead stare at my computer screen. (I read a great quote the other day-- "Remember when lazy was an insult and not an emotion?")
For now, I'm relying on recipes I made a few months ago...
Fauxstess Cupcakes (from Annie's Eats)
Yield: About 26 Cupcakes
Ingredients:
Cupcake:
-1¾ cups plus 2 tablespoons cake flour-1 cup Dutch-process cocoa powder
-1½ tsp. baking powder
-¾ tsp. baking soda
-½ tsp. salt
-6 large eggs at room temperature, separated
-1 cup canola oil
-1¾ cups plus 2 tablespoons sugar, divided
-6 tablespoons water
-2 cups marshmallow creme
-½ cup (1 stick) unsalted butter, at room temperature
-¾ cup confectioners’ sugar, sifted
-Pinch of salt
-½ tsp. cream or milk
5 oz. bittersweet chocolate, finely chopped
½ cup plus 2 tablespoons heavy cream
Filling and Frosting Swirl:
-2 cups marshmallow creme
-½ cup (1 stick) unsalted butter, at room temperature
-¾ cup confectioners’ sugar, sifted
-Pinch of salt
-½ tsp. cream or milk
-2 cups marshmallow creme
-½ cup (1 stick) unsalted butter, at room temperature
-¾ cup confectioners’ sugar, sifted
-Pinch of salt
-½ tsp. cream or milk
Chocolate Glaze:
-5 oz. bittersweet chocolate, finely chopped
-½ cup plus 2 tablespoons heavy cream
-5 oz. bittersweet chocolate, finely chopped
-½ cup plus 2 tablespoons heavy cream
Directions:
1. To make the cupcakes, preheat the oven to 350˚ F. Line cupcake pans with paper liners.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, combine the egg yolks, canola oil, 1½ cups of the sugar and the water. Whisk to blend well. Stir the dry ingredients into the wet ingredients, mixing just until incorporated.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Continue beating, gradually adding in the remaining 6 tablespoons of sugar, until stiff, glossy peaks form.
4. Add a quarter of the egg white mixture to the bowl with the batter to lighten. Gently fold in the remaining egg whites until the batter is smooth and no streaks remain.
5. Divide the batter between the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 16-18 minutes, rotating the pans halfway through baking. Allow to cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
6. To make the filling, combine the marshmallow creme and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.
7.Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving ½ cup in the mixing bowl. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip. Chill until ready to use.
8. Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the marshmallow mixture. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth. (I used a cupcake corer, filled it and then replaced the top)
9. Make the chocolate glaze by placing the chopped chocolate in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let stand 1-2 minutes. Whisk together until a smooth ganache forms. Let cool briefly, about 5 minutes.
10. Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze. Transfer them to a wire rack or baking sheet and let the glaze set. (You can speed this process up by chilling in the refrigerator.) Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake. Store in an airtight container until ready to serve.
Let me know what y'all think below!
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a large bowl, combine the egg yolks, canola oil, 1½ cups of the sugar and the water. Whisk to blend well. Stir the dry ingredients into the wet ingredients, mixing just until incorporated.
3. In the bowl of an electric mixer fitted with the whisk attachment, whip the egg whites on medium-high speed until foamy. Continue beating, gradually adding in the remaining 6 tablespoons of sugar, until stiff, glossy peaks form.
4. Add a quarter of the egg white mixture to the bowl with the batter to lighten. Gently fold in the remaining egg whites until the batter is smooth and no streaks remain.
5. Divide the batter between the prepared cupcake liners, filling each about three-quarters full. Bake until the cupcakes spring back when lightly pressed, about 16-18 minutes, rotating the pans halfway through baking. Allow to cool in the pan about 5 minutes, then transfer to a wire rack to cool completely.
6. To make the filling, combine the marshmallow creme and butter in a mixing bowl and beat on medium-high speed until smooth. Blend in the confectioners’ sugar and salt and whip until the mixture is light and fluffy, about 1-2 minutes more.
7.Transfer the majority of the filling mixture to a pastry bag fitted with a medium round tip, reserving ½ cup in the mixing bowl. Blend in the cream to the reserved filling mixture to make it smooth for piping the swirl on top of the cupcake. Transfer this to another pastry bag fitted with a small round tip. Chill until ready to use.
8. Fill the cupcakes by inserting the pastry tip directly into the center of each cupcake and squeezing in a dollop of the marshmallow mixture. If excess filling comes out of the top, just scrape it off with a knife so the top of the cupcake is essentially smooth. (I used a cupcake corer, filled it and then replaced the top)
9. Make the chocolate glaze by placing the chopped chocolate in a small bowl. Bring the cream to a simmer in a small saucepan or the microwave. Pour the hot cream over the chocolate and let stand 1-2 minutes. Whisk together until a smooth ganache forms. Let cool briefly, about 5 minutes.
10. Take the cupcakes one at a time and invert them, dipping the top into the chocolate glaze. Transfer them to a wire rack or baking sheet and let the glaze set. (You can speed this process up by chilling in the refrigerator.) Once the glaze is set, use the reserved portion of marshmallow frosting to pipe a uniform swirl across the top of each cupcake. Store in an airtight container until ready to serve.
Let me know what y'all think below!
0 comments: