Lulu's Cupcakes
Serves: 2
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
45
Sweetness
42
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1.25 cups
All-Purpose Flour2 tsps
Baking Soda2 tsps
Baking Powder1 tsp
Salt1.25 cups
Granulated Sugar1 tbsp
Unsalted Butter2.25 tsps
Vanilla Extract2 large
Egg (lightly beaten)2 cups
Sugar (confectioners')1 cup
Heavy Cream1 cup
Marshmallow Creme1 tbsp
MilkDirections:
1
Position a rack in the center of the oven and preheat to 350 degrees
2
Place paper liners in two 12-cup muffin pans
3
Prepare the cupcakes: Sift together the flour, baking soda, baking powder and salt in a bowl
4
Bring the sugar and 1 cup water to a boil in a saucepan, stirring until the sugar dissolves, about 3 minutes
5
Pour into a large bowl; add the chocolate and butter and let sit, stirring occasionally, until the chocolate is melted and the mixture has cooled slightly
6
Stir in the vanilla
7
Using a mixer, beat in the eggs, then mix in the dry ingredients
8
Divide the batter evenly between the prepared pans (about 1/4 cup batter per cupcake) and bake until a toothpick inserted in the center comes out clean, about 25 minutes
9
Cool in the pans for about 25 minutes, then transfer cupcakes to a rack to cool completely
10
Meanwhile, prepare the filling: Using a mixer, cream the butter until light and fluffy
11
Beat in 1/2 cup confectioners' sugar
12
Add the vanilla and 1 tablespoon heavy cream; beat until smooth
13
Beat in the remaining 1/2 cup confectioners' sugar and 2 tablespoons heavy cream in batches, alternating after each addition
14
Beat in the marshmallow creme; set aside
15
Prepare the ganache: Place the chocolate in a stainless-steel bowl
16
Heat the cream and 1 tablespoon butter until just boiling, then pour over the chocolate; let stand for 5 minutes
17
Whisk until smooth
18
Add 2 teaspoons vanilla; let stand until cool but still glossy and liquid
19
Spoon the filling into a pastry bag with a medium tip
20
Insert the tip into the center of each cupcake top; fill until the cupcake is heavier (do not overfill)
21
Dip the cupcake tops in the ganache
22
Chill for at least 15 minutes
23
Meanwhile, prepare the icing: Using a mixer, beat the remaining 1 stick butter, 1/4 teaspoon vanilla, the milk and confectioners' sugar until smooth
24
Spoon into a pastry bag with a small tip; pipe onto the cupcakes to decorate
25
Photograph by Allan Penn