Page 350 - Chocolate Cake Doctor

332 M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S

oil, eggs, food coloring, and vanilla in a Place these cupcakes, uncovered or in
large mixing bowl. Blend with an electric a cake saver, in the refrigerator until the
mixer on low speed for 1 minute. Stop the frosting sets, 20 minutes. Then store them,
machine and scrape down the sides of in a cake saver or under a glass dome, at
the bowl with a rubber spatula. Increase the room temperature for up to 3 days or in
mixer speed to medium and beat 2 min- the refrigerator for up to 1 week. Or freeze
utes more, scraping the sides down again them, wrapped in aluminum foil or in a
if needed. The batter should look well cake saver, for up to 6 months. Thaw the
combined. Spoon the batter into the lined cupcakes overnight in the refrigerator before
muffin cups, filling each liner two thirds serving.
of the way full. Place the pans in the oven.

3. Bake the cupcakes until they spring
back when lightly pressed with your fin- R
ger, 20 to 25 minutes. Remove the pans
from the oven and place them on wire the Cake Mix Doctor says
racks to cool for 5 minutes. Run a dinner
If you want to crank up the red color,
knife around the edges of the cupcake lin-
add another bottle of food coloring.
ers, lift the cupcakes up from the bottom
Be forewarned, however, that using a
of the pan using the end of the knife, and
German chocolate cake mix instead of
pick them out of the cups carefully with
the traditional white mix means the
your fingertips. Place them on a wire rack cupcakes will have much more flavor
to cool for 15 minutes before frosting. but will be less brilliant in color. For a
stellar look, top the frosted cupcakes
4. Meanwhile, prepare the White Choco-
with whole fresh raspberries.
late Cream Cheese Frosting.
5. With a long metal spatula, spread a
heaping tablespoon of frosting on each
cupcake until smooth. Serve.