I got this cupcake recipe from Cook's Illustrated and they are delicious with a few of my changes. My parents are having over a dozen people over for New Years tonight and I am in charge of cupcakes.
Cupcakes:
7.5 ounces (1 1/2 cups) all purpose flour
7 ounces (1 cup) sugar
1 1/2 teaspoon baking powder
1/4 teaspoon sea salt
4 ounces (1 stick) unsalted butter, room temperature
1/2 cup sour cream, room temperature
1 large egg, plus 2 yolks
Glaze/Frosting:
1 cup heavy cream
8 ounces dark chocolate, chopped fine
Glaze/Frosting:
Place the chocolate in a at least 3 cup bowl and set aside. Heat the cream to almost to a boil in a sauce pan. Pour the cream over the chocolate and stir until it is smooth. Set aside at room temperature.
Cupcakes:
Preheat oven to 350 F. Line -12 cup muffin pans with liners and set aside.
Add ALL the ingredients into a bowl of standmixer and mix until well combined.
Divide between 12 cups and bake for 18-20 minutes in the middle of the oven(rotate the cupcakes after 10 minutes).
Remove from the oven and let cool in the pans. Dip the cupcakes into the glaze and set aside. After you dip all the cupcakes, you will have about half of glaze left. Refrigerate it until it is consistency of lightly whipped cream (should take about 10-20 minutes in the fridge).
Whip the chocolate with hand held mixer until consistency of mousse, but do not over whip. Squeeze frosting through a piping bag on top of each cupcake right away. Do not wait too long (not even 10 minutes) to pipe the frosting because it sets up quickly.
Set aside at room temperature (can be frozen, just defrost at room temperature).
No comments:
Post a Comment