All-New Cake Mix Doctor - Anne Byrn [157]
3. Place the pans in the oven and bake the cupcakes until the tops spring back when lightly pressed with a finger, 16 to 20 minutes. Remove the pans from the oven and place them on wire racks to cool for 5 minutes. Run a dinner knife around the edge of the cupcake cups, lift the cupcakes up from the bottom of the pans using the end of the knife, and pick the cupcakes out of the pans carefully with your fingertips. Place the cupcakes on a wire rack to cool for 15 minutes longer before filling.
4. Make the filling: Place the whipped topping, sour cream, confectioners’ sugar, and ½ teaspoon of vanilla in a mixing bowl and beat with an electric mixer on medium speed until smooth and well blended, about 1 minute. Place the bowl in the refrigerator until the cupcakes are completely cooled.
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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Mix and Match Frostings
Don’t just take my word for what cupcakes go with what frosting—doctor the Doctor! Here are just a few ways you can create new cupcake and frosting matches.
Caramel frosting: Top spice cupcakes, vanilla cupcakes, chocolate chip cupcakes, or orange cupcakes
Chocolate frosting: Top peanut butter cupcakes, banana cupcakes, cinnamon cupcakes, or vanilla cupcakes
Cream cheese frosting: Top lemon cupcakes, spice cup-cakes, red velvet cupcakes, or chocolate cupcakes
5. Using an icing bag and a plain tip with a large hole, fill the bag with filling. Push the tip through the top of each cupcake and squeeze in about 2 tablespoons of filling. Place the cupcakes in the refrigerator to chill.
6. Make the Chocolate Pan Frosting.
7. Spoon about a tablespoon of frosting on top of each cupcake and spread it out with a short metal spatula or spoon to coat. Place the cupcakes on a rack so the frosting can set, 10 minutes.
8. Using the white icing and a decorating tip, squeeze a squiggly line on top of each cupcake.
Keep It Fresh! Store these cupcakes, in a cake saver or wrapped in plastic, in the refrigerator for up to three days.
CHOCOLATE MARBLED CUPCAKES
THE FIRST TIME I marbled a cupcake I must have been twelve and squirted chocolate syrup right into the yellow cake batter before baking. The chocolate swirled around and down into the batter and made the most beautiful marbleized effect. I was hooked. Through the years I’ve included recipes for swirling batters together, but there is something so simple and yet so delicious about swirling in chocolate that I’ve got to share it here. A step up from my early cupcakes, in this one you melt semisweet chocolate and then fold it into a little of the yellow cake batter. The chocolate mixture is then swirled into the main cupcake batter before baking. This way, the chocolate flows beautifully through the cake. These cupcakes are delicate and rich.
makes:
22 to 24 cupcakes (2½ inches in diameter)
prep:
15 minutes
bake:
23 to 28 minutes
cool:
20 minutes
24 paper liners for cupcake pans (2½-inch size)
½ cup (3 ounces) semisweet chocolate chips, or 4 ounces semisweet chocolate, chopped
2 tablespoons milk or water
1 package (18.5 ounces) plain butter recipe golden cake mix
1 package (8 ounces) reduced-fat cream cheese, at room temperature
½ cup vegetable oil
½ cup water
2 tablespoons granulated sugar
4 large eggs
2 teaspoons pure vanilla