Page 232 - Cupcakes

the CupcakeDoctor says...

One recipe of the frosting will provide a good dollop for each cupcake, but
if you want to blanket them in frosting, prepare 1½ recipes.

4. Bake the cupcakes until they are lightly golden and spring back when lightly
pressed with your finger, 17 to 20 minutes. Remove the pans from the oven and
place them on wire racks to cool for 5 minutes. Run a dinner knife around the
edges of 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 Buttercream Frosting.

6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it

out with a short metal spatula or a spoon, taking care to cover the tops
completely. Garnish with a white chocolate curl. The cupcakes are ready to
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.

White Chocolate Curls

It’s easy to make white chocolate curls if you have a 6-to 8-ounce bar of

white chocolate and a sharp vegetable peeler. Place the white chocolate on a
counter at room temperature for 1 hour to soften slightly, and let it sit flat
side up (the side that has no impressed designs or the name of the chocolate
on it). Drag the vegetable peeler across the top of the chocolate bar (I find it
easier to pull toward me). The softer the chocolate and the longer you drag
the peeler, the bigger the curl. If you work with cool chocolate, you will
make white chocolate shavings, which look beautiful mounded up in the