Page 355 - Chocolate Cake Doctor
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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  337

              glass bowl in the microwave oven on high  of the cups carefully with your fingertips.
              power for 1 minute. Remove the bowl from  Place them on a wire rack to cool for 15
              the oven and stir with a small rubber spat -  minutes before frosting.
                ula until it is smooth. (See Melting White
                                                       6. Meanwhile, prepare the Quick Caramel
              Chocolate, page 92.) Let it cool slightly.
                                                       Frosting.
              3. Place  the  cake  mix,  water,  oil,  whole
                                                       7. Ladle a couple of tablespoons of warm
              eggs, egg whites, vanilla, and melted white
                                                       frosting  over  each  cupcake,  and  with  a
              chocolate  in  a  large  mixing  bowl.  Blend
                                                       long  metal  spatula,  spread  the  frosting
              with  the  electric  mixer  on  low  speed  for
                                                       until smooth. Let the cupcakes rest for 10
              1  minute.  Stop  the  machine  and  scrape
                                                       minutes, then serve.
              down the sides of the bowl with a rubber
              spatula. Increase the mixer speed to me -   Place these cupcakes in a cake saver
              dium and beat 2 minutes more, scraping   or under a glass dome and store at room
              the sides down again if needed. The batter  temperature  for  up  to  1  week.  Or  freeze
              should look well combined.               them,  wrapped  in  aluminum  foil  or  in  a
                                                       cake saver, for up to 6 months. Thaw the
              4. Spoon the batter into the lined muffin
                                                       cupcakes  overnight  in  the  refrigerator
              cups,  filling  each  liner  two  thirds  of  the
                                                       before serving.
              way full. (You will get between 22 and 24
              cupcakes; remove the empty liners, if any.)
              Place the pans in the oven.
                                                                       R
              5. Bake  the  cupcakes  until  they  spring
              back when lightly pressed with your fin-     the Cake Mix Doctor says
              ger and are golden brown, 20 to 25 min-
              utes. Remove the pans from the oven and      For extra chocolate flavor, fold 2
              place  them  on  wire  racks  to  cool  for  5  tablespoons semisweet chocolate
              minutes. Run a dinner knife around the       chips into the caramel frosting just
              edges of the cupcake liners, lift the cup-   before frosting the cupcakes. Voilà!
              cakes up from the bottom of the pan using    Chocolate-caramel frosting!
              the end of the knife, and pick them out
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