Currently Browsing: Entertainment / Top Stories
Ellie’s Cupcakes
Photo Credit: Christin Smith
On top: Salted Caramel Buttercream, In middle: Chocolate Truffle, On bottom: Strawberry Shortcake.
Written by Ellie Holcomb
Followed from the January Issue, we have provided a few more recipes!
Salted Caramel Buttercream
Frosting:
2 sticks softened butter, room temperature
8 ounces cream cheese, room temperature
3 cups powdered sugar
½ cup caramel sauce (Trader Joe’s has a great one)
2 teaspoon kosher salt or sea salt
Whip together butter and cream cheese in medium bowl with a hand-held mixer. Sift in the powdered sugar, one cup at a time, beating until combined in between each addition. Add the caramel sauce and sea salt.
No Filling
Chocolate Truffle Cupcakes (Garnish with Chocolate Chips or Chocolate Shavings)
Frosting:
2 sticks softened butter, room temperature
3 ½ cups powdered sugar
½ cup cocoa powder
pinch salt
1 ½ teaspoon vanilla
4 tablespoons milk
Beat butter in a medium bowl with mixer until it loses it’s shape and is fluffy. Sift in powdered sugar and cocoa powder in 3 additions, mixing until ingredients are absorbed in between each addition. Add vanilla, salt and milk, one tablespoon at a time, until desired consistency is reached. All of the milk might not be needed. The desired consistency is one that you can pipe (with an icing bag) or spread the frosting easily onto the cupcakes with a knife.
Filling:
5 oz. milk chocolate, finely chopped (a big Hershey’s bar works fine)
6 oz. semi-sweet chocolate, finely chopped (DO NOT use chocolate chips, buy baking chocolate. Chocolate chips won’t melt correctly.)
½ cup heavy whipping cream
½ teaspoon vanilla
Put chopped chocolate in medium sized heat-proof bowl. Over medium heat, bring heavy whipping cream and vanilla to a boil. Immediately pour hot heavy whipping cream mixture over chocolate. Whisk until all chocolate is melted, and then chill in refrigerature for approximately 2 hours, or until stiff and easy to handle. (It’s smart to do this before baking cupcakes, then let it chill while the cakes are baking and cooling.)
Strawberry Shortcake (Garnish with fresh strawberries)
Frosting:
4 cups heavy whipping cream
2 cups confectioner’s sugar (powdered sugar)
1 teaspoon vanilla
Combine all ingredients in a large bowl or the bowl of an electric mixer. Mix on low speed to combine, then higher speed until stiff peaks form. When done, it’ll look like whipped cream. Be careful not to overmix! This recipe can be altered to make any amount. The formula is one part powdered sugar to two parts heavy whipping cream. Alter vanilla accordingly.
Filling:
15 Strawberries (thinly sliced)
2 ½ tablespoon granulated (table) sugar
Wash the outsides of strawberries, dry them on a paper towel, and cut out the green part.
Thinly slice each strawberry and put them in a bowl.
Sprinkle the sugar over the strawberries and toss with a large fork until the strawberries are coated in the sugar and produce a syrupy liquid.
Email This Post
Print This Post
Leave a Reply