The cupcakes I'm making this time is a combination of a cupcake in this book and a cupcake in the other book:
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| "Chocolate Cupcakes with White Truffle Frosting" and "Secret Kiss Cupcakes" |
Cake: Eggs, water, vegetable oil, cake mix, and kisses.
Frosting: two jars of icing, white chocolate chips, drop flowers.
I also (finally) purchased a couple of cupcake trays to use! I got them from Karen Ann's. They were actually fairly inexpensive. $1.10 for the twelve holder, and $0.55 for the six holder:
Also bought at Karen Ann's are the drop flowers that I am going to use as decoration. They come in a bag of about 36 and cost $2.25.
I decided just to use plain white cupcake liners this time:
After mixing the cake batter, I use an ice cream scooper to help be sure I evenly distribute the batter into the 24 holders. Before, when I didn't use the ice cream scooper, I almost ALWAYS ended up with 23. Now, I use the scooper and I just fill each one about half the way full and then go back to even them out with what is left:
Before baking the cupcakes, you place a Hershey's kiss inside. However, I decided I didn't want to pay for the bag of Hershey's Kisses, or have to open each one, so I bought a bag of mini Hershey's kisses for baking:
Typically, if you use regular kisses you just place one in the middle, but since these are smaller, I decided to use two. I found that if you place the flat ends together and twist them a bit, they will stick together when you put them into the batter:
After putting them into the middle of the batter, I used a butter knife to push it down into the middle and cover them with batter:
They baked for about 15 minutes and came out pretty nicely done (in my opinion).
For the most part, they were all pretty even. I have a new book (thanks to Josh; I will post about it next) and in it, it explains that when cupcakes crack like the two on the bottom left of the left photo, it's because:
1.) The oven was too hot.
2.) The cake mixture was too stiff; add more liquid next time or use a larger egg size.
3.) The paper cases were over-filled.
Considering only two of mine cracked, I assume those two either got too hot, or were a little too full.
I let them cool for about a half hour before I started making the icing. When doing this recipe, be sure to let them cool COMPLETELY before you try to frost them. Part of the frosting is melted chocolate, and anyone who has worked with melted chocolate before, knows just how quickly the chocolate will harden, making it nearly impossible to pipe the frosting.
To begin with, I used a bag (11 oz) of while chocolate chips. You are supposed to use 6 oz for every jar of icing. I used two jars and 11 oz. However, I had a decent amount left over, so I advise to only use one.
You place the chocolate (in a microwave safe bowl, of course!), into the microwave for 45 seconds and then in increments of 15 seconds until it is melted and creamy.
You then let it cool for about 5 minutes so you aren't mixing hot chocolate with your icing. After cooling, mix the jar(s) of icing into the melted chocolate.
Quickly out the frosting into your piping bag and frost the cupcakes!
Some did NOT turn out very pretty but most did. After piping the icing on, I let them cool for another five minutes or so before putting the drop flowers on.
I picked out twelve of the better looking ones to be given to Pam. =)
Next time, I'm going to tint the icing red to go along with the "Devil's Kiss" idea. I would've this time, but I already had bought the flowers. =)
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