Pretty little cupcakes for parties or birthdays. (I'm not a great photographer, obviously) Just remember to only decorate just before you're ready to serve or the cookies get soggy and the cherries will run, and they won't look so pretty anymore. Enjoy!
Ingredients:
Cupcakes
2 cups sugar
1¾ cups flour
¾ cocoa
1½ tsp baking powder
1½ tsp salt
2 eggs
1 cup milk
½ cups vegetable oil
2 tsp vanilla
1 cup hot coffee
Frosting
2 egg whites
½ cup sugar
¼ cup light corn syrup
2 tbs water
1 tsp vanilla
Decorations
24 cherries
24 pirouette cookies
Directions:
Heat oven to 350˚F. Mix together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium for about 2 minutes. Stir in coffee. The batter should be thin. Fill cupcake papers about ⅔ full and bake for 8-10 minutes. Let cupcakes cool.
Let egg whites stand at room temp for at least 30 minutes. Beat egg whites in a medium bowl at high speed until stiff peaks form. In a sauce pan stir sugar, corn syrup, and water until well mixed. Cover and heat to a rolling boil over medium. Uncover and boil until 242˚F. While beating on medium speed, slowly pour hot syrup over egg whites. Add vanilla, and beat on high speed until stiff peaks form again.
Frost each cupcake, top with a single cherry and a pirouette cookie (broken in half).
Let egg whites stand at room temp for at least 30 minutes. Beat egg whites in a medium bowl at high speed until stiff peaks form. In a sauce pan stir sugar, corn syrup, and water until well mixed. Cover and heat to a rolling boil over medium. Uncover and boil until 242˚F. While beating on medium speed, slowly pour hot syrup over egg whites. Add vanilla, and beat on high speed until stiff peaks form again.
Frost each cupcake, top with a single cherry and a pirouette cookie (broken in half).
No comments:
Post a Comment