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Receta Mock Hostess Cupcakes
by Global Cookbook

Mock Hostess Cupcakes
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Ingredientes

  • 1/2 c. Plus 2 tbsp clour
  • 2 1/2 Tbsp. Cocoa pwdr (preferably Dutch process)
  • 3/4 tsp Baking soda
  • 1/4 tsp Salt
  • 1/2 c. Sugar
  • 1/2 c. Water
  • 3 Tbsp. Vegetable oil
  • 1 1/2 tsp Distilled white vinegar
  • 1 tsp Vanilla extract
  •     FILLING
  • 1 c. Heavy whipping cream
  • 6 ounce Finely minced white chocolate
  •     GLAZE
  • 3 ounce Finely minced bittersweet chocolate
  • 3 Tbsp. Boiling water
  •     ICING
  • 1 Tbsp. Egg white, at room temperature
  • 1 pch Of cream of tartar
  • 1/2 c. Plus 2 to 3 tbsp confectioner's sugar

Direcciones

  1. These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache. They're a variation on a whimsical cupcake which Michael Roberts serves at Los Angeles's Trumps restaurant at teatime.
  2. CUPCAKES
  3. Make the cupcakes:1. Position a rack in the center and preheat oven to 325 F. Lightly butter twenty-four 1-3/4" x 3/4" (1-ounce) muffin of biscuit c..
  4. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Fold in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend till smooth. (The batter will be very thin.)
  5. Spoon the batter into the prepared c.. Bake till a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 min. Cold the cupcakes in the pans on a wire rack for 5 min. Remove the cupcakes from the pans and finish cooling on the rack.
  6. Make the filling:4. In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add in the white chocolate and remove from heat. let the mix stand briefly; stir till smooth. Transfer to a metal bowl and chill till chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mix till cold.) With an electric mixer, beat the whit chocolate mix just till fluffy, about 1 minute.
  7. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one.
  8. Make the glaze:6. Place the chocolate in a small bowl. Whisk in the boiling water and blend till smooth. One at a time, dip the top of each cupcake into the hot glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Chill the cupcakes for 5 min to set the glaze.
  9. Make the icing:7. In a medium bowl, whisk the egg white till frothy. Stir in the cream of tartar. Gradually fold in sufficient of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake. Let the design harden and then cover and chill the cupcakes. Serve at room temperature.
  10. The cupcakes can be made and refrigerated up to 2 days in advance, or possibly frzn up to 2 weeks.
  11. Makes 22 to 24 miniature cupcakes.