Heavenly Creme Filled Cupcakes
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Author: 2012 Ree Drummond (The Pioneer Woman)
Total Time: 1 hr 0 min
Yield: 18 cupcakes
Prep Time: 40 min
Cook Time: 15 min
Ingredients:
Cupcakes:
baking spray
2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/2 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract
2 wholes eggs
2 sticks butter
4 tablespoons (heaping) cocoa powder
1 cup boiling water
Ganache:
1 cup heavy cream
6 tablespoons corn syrup
8 ounces bittersweet chocolate
2 teaspoons vanilla extract
Creme Filling:
1 stick butter
1/2 cup shortening, such as crisco
4 cups powdered sugar
1/8 teaspoon salt
1/4 cup whole milk
1 1/2 teaspoons vanilla extract
Directions:
For the cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18
muffin cups with baking spray.
To make the cake batter, combine the flour, granulated sugar and salt.
Set aside.
In a separate container, combine the buttermilk, baking soda, vanilla
and eggs. Stir to combine and set aside.
In a saucepan, melt the butter over medium heat. Add the cocoa powder
and stir to combine. Add the boiling water, allow to bubble for a few
seconds and then turn off the heat.
Pour the chocolate mixture over the flour mixture. Stir a few times to
cool the chocolate. Pour the buttermilk mixture over the top and stir to
combine.
Fill muffin cups just over half full (do not overfill!). Bake for 13 to
15 minutes. Allow to cool for 5 minutes in the pan, and then remove the
cupcakes and allow to cool completely on a baking rack.
For the ganache: To make the ganache, heat the cream and corn syrup over
medium heat. Chop the chocolate and add to a bowl. Add the vanilla to
the cream mixture, and then pour the cream mixture over the top of the
chopped chocolate. Whisk together until melted, smooth and glossy. Allow
to cool slightly.
For the creme filling: Whip together the butter and shortening until
light and fluffy.
Sift together the powdered sugar and salt and add it to the butter
mixture in batches. Add the milk, then the vanilla, beating the whole
time. Scrape the sides of the bowl, and beat until very light and
fluffy. Put the filling into a pastry bag fitted with a medium tip.
When the cupcakes are totally cool, insert the tip of the pastry bag
into the bottom of the cupcake and fill with creme filling. When
cupcakes are filled, spoon ganache so that it completely coats each
cupcake OR dip to coat.
Let them set before serving.
Source: foodnetwork.com
<http://www.foodnetwork.com/recipes/ree-drummond/heavenly-creme-filled-cupcakes-recipe/index.html>
*Ginny Butterfield
Cranberry Twp, PA*
[Non-text portions of this message have been removed]
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