1/2 cup plus 2 tbsp clour
2 1/2 tbsp cocoa powder (preferably dutch proc, ess)
3/4 tsp baking soda
1/4 tsp salt
1/2 cup sugar
1/2 cup water
3 tbsp vegetable oil
1 1/2 tsp distilled white vinegar
1 tsp vanilla extract
1 filling
1 cup heavy whipping cream
6 oz finely chopped white chocolate
1 glaze
3 oz finely chopped bittersweet chocolat, e
3 tbsp boiling water
1 icing
1 tbsp egg white, at room temperature
1 pinch of cream of tartar
1/2 cup plus 2 to 3 tbsp confectioner's sug, ar
A Recipe for
Mock Hostess Cupcakes
He who eats alone chokes alone. |
| Proverb |
Look, there's no metaphysics on earth like chocolates. |
| Fernando Pessoa |
sing Sage: |
This Recipe for Mock Hostess Cupcakes is one of thousands in the Recipes-to-go Dessert Cookbook.
You can find your way across this country using burger joints the way a navigator uses stars. |
| Charles Kuralt |
If you enjoy this Mock Hostess Cupcakes Recipe - you should enjoy the recipe collections you can find on the websites below:
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
This is a recipe for Mock Hostess Cupcakes from the recipe cookbook of Recipes-to-go (Dessert)
“Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” |
| Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
| Miss Piggy |
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
He was a very valiant man who first adventured on eating oysters. |
| James I |
These ultra-moist, dark chocolate mini-cupcakes are filled with creamy
white chocolate ganache. They're a variation on a whimsical cupcake
that Michael Roberts serves at Los Angeles's Trumps restaurant at
teatime.
CUPCAKES
Make the cupcakes:
1. Position a rack in the center and preheat oven to 325øF. Lightly
butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups.
2. Into a medium bowl, sift together the flour, cocoa, baking soda,
and salt. Mix in the sugar. Make a well in the center. Whisk in the
water, oil, vinegar, and vanilla. Blend until smooth. (The batter
will be very thin.)
3. Spoon the batter into the prepared cups. Bake until a cake tester
inserted into the center of one of the cupcakes comes out clean,
about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack
for 5 minutes. Remove the cupcakes from the pans and finish cooling
on the rack.
Make the filling:
4. In a heavy medium saucepan over medium-high heat, bring the cream
to a boil. Add the white chocolate and remove from heat. let the
mixture stand briefly; stir until smooth. Transfer to a metal bowl
and refrigerate until chilled thoroughly, stirring occasionally. (To
speed the process, set the metal bowl over a larger bowl of ice
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the whit chocolate mixture just until fluffy, about 1
minute.
5. 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.
Make the glaze:
6. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5 minutes to set the glaze.
Make the icing:
7. In a medium bowl, whisk the egg white until frothy. Stir in the
cream of tartar. Gradually mix in enough 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
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.
Source: White Chocolate, by Janice Wald Henderson
Serves: 22
Mock Hostess Cupcakes Recipe brought to you by Recipes To-Go