Hostess Cupcakes
ingredients
PASTRY CREAM
1/2 cup sugar, divided
1/4 cup cornstarch
4 egg yolks
2 cups milk, divided
1/2 teaspoon vanilla extract
CUPCAKES
5 ounces unsweetened chocolate, chopped
1 cup brown sugar, firmly packed
1 cup milk, divided
4 egg yolks, divided
1/2 cup butter, softened
1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup whipping cream
1 teaspoon vanilla extract
3 egg whites
GANACHE
6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
PURE WHITE FROSTING
1 cup powdered sugar
1 tablespoon milk
directions
PASTRY CREAM
1/2 cup sugar, divided
1/4 cup cornstarch
4 egg yolks
2 cups milk, divided
1/2 teaspoon vanilla extract
CUPCAKES
5 ounces unsweetened chocolate, chopped
1 cup brown sugar, firmly packed
1 cup milk, divided
4 egg yolks, divided
1/2 cup butter, softened
1 cup sugar
2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup whipping cream
1 teaspoon vanilla extract
3 egg whites
GANACHE
6 ounces semisweet chocolate, chopped
3/4 cup whipping cream
PURE WHITE FROSTING
1 cup powdered sugar
1 tablespoon milk
directions
- To make pastry cream, mix 1/4 cup sugar and cornstarch in a bowl until smooth. Add egg yolks and mix until a paste is formed. Stir in 1/2 cup milk.
- Combine remaining 1 1/2 cups milk and 1/4 cup sugar in a saucepan and bring to a boil. Pour hot mixture into a bowl, whisking constantly. Pour back into pan.
- Cook over moderate heat, stirring constantly, until smooth and thick. Remove from heat and stir an additional minute. Stir in vanilla and transfer to a bowl. Cover with buttered parchment paper touching top and chill a minimum of 2 hours or as long as 2 days.
- For full instructions please see : www.cdkitchen.com
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