Friday, April 19, 2013

Better Than Sex Cupcakes


Better Than Sex Cupcakes
Cheri's Kitchen

Makes 24 cupcakes

Ingredients

Devils Food Cake Cupcakes

1 1/2 cups water
2 cups sugar
3/4 cup butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Whipped Cream Frosting

3 cups cold heavy whipping cream.
whisk – in the freezer for at least 15 minutes.
2 teaspoons vanilla extract
4 tablespoons granulated sugar

Toppings
caramel sauce
Toffee, crushed (I recommend 4 Heath bars)
a few toothpicks

Directions

Devils Food Cake Cupcakes

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, bring water to a boil. Remove from the heat.
Stir in sugar and butter until butter is melted.
Add eggs and vanilla and mix well. Set aside.
Sift and mix together flour, cocoa, baking soda and salt into a large bowl.
Add into the bowl the butter mixture and mix thoroughly.
With a spoon or measuring cup, scoop the batter into each cupcake liner and fill it 2/3 full.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
While cupcakes are baking and cooling, you can make the whipped cream frosting ,below.
Once cupcakes have cooled for a few minutes, use a toothpick and poke 5 – 8 holes in the tops of the cupcakes.
Spoon about a tablespoon of caramel sauce over each cupcake.
Top with crushed toffee.
Once cupcakes have completely cooled, frost each cupcake with the whipped cream frosting.
Garnish with additional caramel sauce and crushed toffee, if desired.


Whipped Cream Frosting

For best results, make sure that your heavy cream, whisk, and bowl are all very cold. Heavy cream should be chilled in the refrigerator for at least several hours, preferably overnight. Place the bowl and whisk in the freezer for at least 15 minutes before using. They should be super cold.
Whisk cream on low speed with an electric mixer until small bubbles form, about 30 seconds maybe a little longer. Depending on mixer. Increase speed to medium and continue whisking for about another 30 seconds. Increase speed to high.
Just before the cream becomes soft and billowy, slowly add the vanilla extract and sugar at the sides of the bowl, and continue whisking.
Stop whisking when the cream has doubled in volume and is smooth, thick and forms soft or hard peaks.
Be careful not to over beat or it ill turn to butter, which is what heavy cream will become after the hard peak stage.
Better Than Sex Cupcakes
by Witchypoo Kitchen

Makes 24 cupcakes

Ingredients

Devils Food Cake Cupcakes

1 1/2 cups water
2 cups sugar
3/4 cup butter
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
Whipped Cream Frosting

3 cups cold heavy whipping cream.
whisk – in the freezer for at least 15 minutes.
 2 teaspoons vanilla extract
4 tablespoons granulated sugar

Toppings
caramel sauce
Toffee, crushed (I recommend 4 Heath bars)
a few toothpicks

Directions

Devils Food Cake Cupcakes

Preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, bring water to a boil.  Remove from the heat.
Stir in sugar and butter until butter is melted.
Add eggs and vanilla and mix well.  Set aside.
Sift and mix together flour, cocoa, baking soda and salt into a  large bowl.
Add into the bowl the butter mixture and mix thoroughly.
With a spoon or measuring cup, scoop the batter into each cupcake liner and fill it 2/3 full.
Bake at 350 degrees for 25 minutes or until a wooden pick inserted near the center comes out clean.
Cool completely on a wire rack.
While cupcakes are baking and cooling, you can make the whipped cream frosting ,below.
Once cupcakes have cooled for a few minutes, use a toothpick and poke 5 – 8 holes in the tops of the cupcakes.
Spoon about a tablespoon of caramel sauce over each cupcake.
Top with crushed toffee.
Once cupcakes have completely cooled, frost each cupcake with the whipped cream frosting.
Garnish with additional caramel sauce and crushed toffee, if desired.


Whipped Cream Frosting  

For best results, make sure that your heavy cream, whisk, and bowl are all very cold.  Heavy cream should be chilled in the refrigerator for at least several hours, preferably overnight.  Place the bowl and whisk in the freezer for at least 15 minutes before using.  They should be super cold.
Whisk cream on low speed with an electric mixer until small bubbles form, about 30 seconds maybe a little longer. Depending on mixer.   Increase speed to medium and continue whisking for about another 30 seconds.  Increase speed to high.
Just before the cream becomes soft and billowy, slowly add the vanilla extract and sugar at the sides of the bowl, and continue whisking.
Stop whisking when the cream has doubled in volume and is smooth, thick and forms soft or hard peaks.
Be careful not to over beat or it ill turn to butter, which is what heavy cream will become after the hard peak stage.

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