Heavenly Creme Filled Cupcakes
DIRECTIONS
1. For the
cupcakes: Preheat the oven to 350 degrees. Thoroughly spray 18 muffin cups with
baking spray.
2. To make the cake batter,
combine the flour, granulated sugar and salt. Set aside.
3. In a separate container,
combine the buttermilk, baking soda, vanilla and eggs. Stir to combine and set
aside.
4. 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.
5. 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.
6. 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.
7. 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.
8. For the creme filling:
Whip together the butter and shortening until light and fluffy.
9. 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.
10.
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.
11. Let them set before
serving.
source :www.foodnetwork.com
Missy's Lemon and Blueberry Cupcakes
DIRECTIONS
1. Preheat the oven to 350 degrees F.
2. For the batter: Mix the butter and eggs. In a medium bowl, mix the flour, baking powder, baking soda and salt together. Mix the granulated sugar, milk and lemon peel together. Then mix the butter and eggs into the milk and sugar mixture. Mix the flour into the wet mixture and blend.
3. Place paper cups into a pan, spray with butter baking spray and fill each cup three-quarters full with batter. Drop the coated blueberries on top. Bake for 18 to 20 minutes.
4. For the frosting: Combine the powdered sugar, butter, cream cheese, lemon juice and zest together until light and fluffy. Pipe onto the cupcakes and decorate with lemon peel, blueberries and a mint leaf.
source :www.foodnetwork.com
