Page 72 - Cupcakes

5 Ways to Flavor a Ganache Frosting

Silky, elegant chocolate ganache frosting is the icing on the cupcake, so to
speak. Here are ways to flavor it to make my Basic Chocolate Ganache
(page 332) even more memorable.

1. With a tablespoon of spirits, such as Kahlúa, bourbon, Chambord, grappa,
Madeira, rum, peppermint schnapps, or Amaretto.

2. With a tablespoon of strong brewed coffee or a teaspoon of instant
espresso powder.

3. With a teaspoon of vanilla, almond, or peppermint extract.

4. With a teaspoon of vanilla paste. It’s more robust than the extract.

5. With 2 tablespoons of your favorite peanut butter.

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly
grease the cupcake cups with vegetable shortening and dust with flour. Shake out

the excess flour. Set the pans aside.

2. Place the cake mix, water, peanut butter, oil, eggs, and vanilla in a large

mixing bowl and blend with an electric mixer on low speed for 30 seconds. Stop
the machine and scrape down the sides of the bowl with a rubber spatula.
Increase the mixer speed to medium and beat for 2 minutes more, scraping down
the sides again if needed. The batter should be well blended. Spoon or scoop ¼
cup batter into each prepared cup, filling it almost two thirds of the way full.
Place the pans in the oven.

3. Bake the cupcakes until they spring back when lightly pressed with your
finger and a toothpick inserted in the center comes out clean, 18 to 20 minutes.
Remove the pans from the oven and place them on wire racks to cool for 2 to 3
minutes. Using the bottom of a small medicine bottle approximately 1¼ inches