“Love Honor and Cherish”
Chocolate Cupcakes with Vanilla Bean Buttercream filling and Chocolate Ganache Icing
Finding something new or experiencing something new can be very exciting. I think it’s what helps keep our brain tuned. Is there anything better than experiencing new love?
Love is hopeful. Love is special. Love is energizing. Love is knowing you are a bit more complete. Love can come from any source.
Love is baking~ at least for me 🙂 It’s how I express love and also it helps turn an ordinary week into something fun.
This week we had an informal wedding shower for one of the gals at work. I wanted to make something that was a bit retro and fun, so I made chocolate cupcakes with vanilla bean buttercream filling. The script on the cakes symbolizes new love and also reminds us “old married folk” that we should always love, honor and cherish our partner.
Chocolate Cake (the recipe is on the can of Hershey’s Cocoa) Hershey’s “perfectly chocolate cake”)
{I’m too lazy to post it here today-hey it’s a Saturday…} this recipe is tried and true for those timid bakers out there. It is reliable and always on the back of the cocoa canister. 🙂 I like to substitute hot strong coffee in place of the boiling water though; it adds another depth of flavor. You can stick with the classic recipe on the can though and it will be great.
Fill the cupcake liners about 2/3- 3/4 full. Bake at 350 º for about 20 minutes. Let the cakes cool in the pan on a wire rack. Makes about 20 cakes.
Vanilla bean swiss buttercream
2 large egg whites
1/2 C sugar
1 1/2 sticks unsalted butter
1 1/2 tsp. vanilla bean paste
In the bowl of a stand mixer combine the eggs whites and sugar and place over a pot with simmering water. Whisk the egg whites and sugar and heat until the sugar has dissolved and the mixture is about 160 degree. Turn off the heat. Attach the mixer bowl onto the mixer with the whisk attachment and whisk the mixture on medium until the bottom of the bowl is almost cool to the touch and the mixture has turned into a nice stiff meringue. This will take several minutes. With the mixer on medium high, add the softened butter one tablespoon at a time and continue to mix until all the butter is incorporated and the mixture is smooth. It will go through a curdled looking stage as it mixes; but don’t worry keep adding the butter and it will come together. Add in the vanilla bean paste and mix to combine.
“Cakeage Assemblage”
Once the cupcakes are cool, take an apple corer and remove a piece of the cake to creat the hole for the buttercream filling. Pipe in the buttercream filling. Pipe all the cakes at once so you have them all ready for dipping. Level off the buttercream so the mound is flat and level with the top of the cupcake and remove any crumbs that you find on the top of the cake; this will ensure a smoother finish once you dip the cakes.
Prepare the Chocolate ganache.
Dip the cupcakes into the ganache icing and let them set up at room temperature before piping on the script.
Pipe your script with a number 3 round piping tip onto the cupcakes. Store the cakes in an airtight container at room temperature.
Chocolate ganache icing
1 C semisweet chocolate chips
1/2 C heavy cream
1 Tbsp. corn syrup
In a small bowl place the chocolate. Heat the heavy cream and corn syrup until just boiling. Pour the cream over the chocolate and let the mixture sit for 2 minutes. Whisk the mixture slowly until smooth; try not to incorporate too much air as to prevent bubbles. Tap the bowl on the counter several times to release any air bubbles to the top. Poke the bubbles with a tooth pick or bamboo skewer. Let the ganache mixture sit for about 7 minutes before dipping the cakes.
Royal Icing for script writing
2 Tablespoons meringue powder
1/4 C water
8 oz. (1/2 lb.) Confectioners sugar
1/2 tsp. clear vanilla (optional)
Whisk the meringue powder and water until mixture is foamy. Sift in the sugar in small amounts and whisk on low until you have a nice glossy meringue. Increase to medium high and whisk until stiff peaks. This will take about 5 minutes. Place the icing into a bowl and add a tsp. of water at a time; stir until the mixture is has medium stiff peaks. Place the icing in a piping bag fitted with a No. 3 round tip and pipe the script onto the cakes. Keep the end of the piping bag/tip wrapped with a damp paper towel while you are working to avoid the tip drying out and thus preventing the icing from drying in the tip. Keep the icing covered also while you are working so the icing does not dry out and crust over.
Happy Baking,
Suzie
printable recipe:
https://docs.google.com/document/pub?id=1OOym9I4vG6O6dmGJ8lnQp7INvm_cipzd7d0zdq5K7JA
