MONOGRAMMED CREAM-FILLED CUPCAKES
What's the secret for the smooth frosting? Indulgent chocolate cupcakes are filled, then dipped into warm frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make and bake cake mix as directed on box for 24 cupcakes. Cool in pan 10 minutes; remove from pan to cooling rack. Cool completely, about 30 minutes.
- With end of round handle of wooden spoon, make deep, 1/2-inch-wide indentation in center of each cupcake, not quite to the bottom (wiggle end of spoon in cupcake to make opening large enough). In small bowl, mix 1 cup vanilla frosting and the marshmallow creme. Spoon into small resealable food-storage plastic bag. Cut 3/8-inch tip off 1 bottom corner of bag. Insert tip of bag into each cupcake and squeeze bag to fill.
- In small microwavable bowl, microwave chocolate frosting, chocolate chips and corn syrup uncovered on High 30 seconds; stir. Microwave 15 to 30 seconds longer; stir until smooth. Dip top of each cupcake into frosting. Let stand until frosting is set.
- Spoon 3 tablespoons vanilla frosting into small resealable food-storage plastic bag. Cut tiny tip off 1 bottom corner of bag. Pipe initials or a squiggle shape on each cupcake. Store loosely covered.
Nutrition Facts : Calories 220, Carbohydrate 30 g, Cholesterol 25 mg, Fat 2, Fiber 0 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Cupcake, Sodium 190 mg, Sugar 21 g, TransFat 1 g
MONOGRAMMED CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Yield 12 monogrammed cupcakes
Number Of Ingredients 3
Steps:
- Frost the cupcakes with the frosting.
- Place the buttercream in a pastry bag with a #3 small round tip. Hold the bag at a 45 degrees angle.
- With the tip lightly touching the surface of the cupcake, start to squeeze the bag with a steady, even pressure. Lift the tip off the surface to allow the icing string to drop. Stop the pressure and touch the tip to the surface to attach the icing string. Pull away the bag.
- To write, steadily squeeze and glide along the surface in a smooth continuous motion, keeping your wrist straight and moving your entire forearm in a single unit. Use your arm, not your fingers, to form each line, letter or word. Repeat.
OLD-FASHIONED CUPCAKES
Yes, this cupcake has smoked paprika it in! It might sound odd, but please don't skip it. Bourbon, a signature component of an Old-Fashioned, has deep, caramelly flavor notes and some smokey spice from being barrel-aged. Just a bit of smoked paprika, along with browned butter and brown sugar, really hone in on the same tasting notes as the spirit.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 cupcakes
Number Of Ingredients 23
Steps:
- Make the cupcakes: Preheat the oven to 350˚ F. Line a 12-cup muffin pan with foil or paper liners. Melt 4 tablespoons butter in a small skillet over medium heat, swirling the pan. Continue to cook, swirling occasionally, until the butter is browned, 3 to 5 minutes. Add the remaining 6 tablespoons butter and remove from the heat. Let stand, stirring occasionally, until all the butter is melted; pour into a large bowl and let cool slightly.
- Whisk the flour, baking soda, salt, baking powder, nutmeg, allspice and paprika in a medium bowl. Add the brown and granulated sugars to the bowl with the butter, along with the sour cream, vanilla, orange zest and eggs; whisk until smooth. Add the flour mixture and stir with a rubber spatula until just combined, then briefly whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds of the way. Bake until the centers of the cupcakes spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove to a rack to cool completely.
- Make the glaze: Combine the brown sugar, corn syrup, butter and salt in a small high-sided saucepan over medium heat. Add the water and stir, then bring to a simmer over medium heat. Cook, swirling the pan occasionally but not stirring, until the mixture is a rich brown color and thick enough to slowly drip off the end of a rubber spatula, 12 to 15 minutes. (The caramel should stay in a loose ball when swirled in the pan.) Meanwhile, combine the cornstarch and heavy cream in a small bowl. Remove the glaze from the heat and carefully add the cream mixture. (It's OK if it stiffens at first.) Return to the heat and cook, carefully stirring frequently, until the mixture thickens slightly, about 5 minutes. Remove from the heat and stir in the bourbon (or vanilla). Let stand, stirring occasionally, for 30 minutes; the caramel will be thick and slightly warm.
- Cut a slit in the top of each cupcake, cutting almost all the way across and about halfway down. Transfer 1/3 cup of the glaze to a piping bag fitted with a small round tip. Gently squeeze the cupcakes to open the slits; pipe the glaze into the cupcakes, filling until the glaze comes up to the top.
- Dip the tops of the cupcakes in the remaining glaze in the saucepan, letting the excess drip off, then return to the rack. (If the caramel has started to solidify, briefly rewarm over low heat for a few seconds.) Pop any air bubbles in the glaze with a toothpick. Garnish each cupcake with an orange twist and a maraschino cherry.
MONOGRAM HEART CUPCAKES
Cupcakes crowned with fondant hearts add charm to any party. The hearts are monogrammed with bride-and-groom initials, but you could also make just one initial for a baby shower, or a birthday or going-away party. You can make the hearts (see page 299 for instructions on working with fondant) up to several months in advance; store at room temperature in an airtight container. You will need a small rolling pin, a two-inch heart-shaped cutter, and new, clean rubber stamps with initials, which can be custom- made (see Sources, page 342).
Yield makes 48
Number Of Ingredients 5
Steps:
- Make fondant hearts: Using a small rolling pin, roll out half the fondant to about 1/8 inch on a work surface lightly dusted with cornstarch. Blot one of the monogram stamps in cornstarch, and quickly but gently press stamp into the fondant. Repeat, blotting stamp each time in cornstarch and leaving about 3 inches between each imprint, until entire surface has been stamped. Cut out hearts by centering and pressing a 2-inch heart-shaped cookie cutter over each imprint. Remove all excess fondant from around the cutout shapes; roll out again, and stamp and cut out more hearts. Repeat with remaining fondant, using the other monogram stamp if making cupcakes for a couple, to make an equal number of hearts with the two stamps.
- Using an offset spatula, carefully transfer fondant hearts to parchment-lined baking sheets; let stand at room temperature until completely dry and firm, about 1 day. Hearts can be stored in an airtight container, between layers of parchment or waxed paper, until ready to use (they will keep for several months).
- Tint buttercream desired shade with gel-paste food color. Transfer to a pastry bag fitted with a large French star tip (Ateco #867). Pipe frosting onto each cupcake, swirling the tip and releasing pressure as you pull up to form a peak. Cupcakes can be refrigerated, uncovered, up to 1 day.
- To finish, bring cupcakes to room temperature and insert fondant hearts upright into frosting.
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