Page 123 - Cupcakes
P. 123
the cupcake liners, lift the cupcakes up from the bottoms of the cups using the
end of the knife, and pick them out of the cups carefully with your fingertips.
Place them on a wire rack to cool for 15 minutes before frosting.
5. Meanwhile, prepare the glaze: Place the chocolate chips, butter, and corn
syrup in a small saucepan over medium-low heat. Stir until the chocolate and
butter have melted and the glaze is well combined, 5 to 7 minutes. Add the
bourbon, if desired, and stir to combine. Remove the pan from the heat.
6. While the glaze is still warm, generously drizzle it over the cupcakes. Let the
cupcakes rest 20 minutes, then serve.
Store these cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.
