Some recipes for my reference...
Mascarpone Mini Cupcakes with Strawberry Glaze
Recipe courtesy Giada De Laurentiis
Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 20 min Level:
Easy Serves:
8 to 12 servings Ingredients
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Directions
Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
------------------------------------------------------------------------------------------
Chocolate Ganache Cupcakes
2008, Ina Garten, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 30 min Level:
Easy Serves:
12 cupcakes Ingredients
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
11 fluid ounces Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee granules
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules
Directions
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the tops of the cupcakes into the ganache. Do not refrigerate.
Recipe courtesy Giada De Laurentiis
Prep Time: 15 min Inactive Prep Time: 15 min Cook Time: 20 min Level:
Easy Serves:
8 to 12 servings Ingredients
8 ounces mascarpone cheese (about 1 cup), softened
2 egg whites
1/4 cup vegetable oil
1 box white cake mix
1 cup water
1/3 cup frozen strawberries, thawed and drained
2 1/2 cups powdered sugar
Special equipment: 4 mini muffin tins and 48 mini muffin paper cupcake liners
Directions
Preheat the oven to 350 degrees F. Line the mini tins with paper liners.
In a large bowl combine the mascarpone cheese, egg whites and vegetable oil. Using a hand mixer, beat the ingredients until combined and creamy. Add the cake mix and water and mix until smooth, about 3 minutes. Fill the mini cups to just below the rim and bake until puffed and golden, about 18 to 20 minutes. Remove from the oven, let cool slightly in the tin then transfer the cupcakes to a wire rack.
Meanwhile, puree the strawberries in a blender or small food processor. Place the powdered sugar in a medium bowl. Pour in the strawberry puree and whisk until smooth. Top the cooled cupcakes with the strawberry glaze. Let the cupcakes sit for a few minutes for the glaze to firm up, then serve.
------------------------------------------------------------------------------------------
Chocolate Ganache Cupcakes
2008, Ina Garten, All Rights Reserved
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 30 min Level:
Easy Serves:
12 cupcakes Ingredients
1/4 pound unsalted butter, at room temperature
1 cup sugar
4 extra-large eggs, at room temperature
11 fluid ounces Hershey's chocolate syrup
1 tablespoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon instant coffee granules
For the ganache:
1/2 cup heavy cream
8 ounces good semisweet chocolate chips
1/2 teaspoon instant coffee granules
Directions
Preheat the oven to 325 degrees F. Line a muffin pan with paper liners.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment until light and fluffy. Add the eggs, 1 at a time. Mix in the chocolate syrup and vanilla. Add the flour and coffee granules and mix until just combined. Don't overbeat, or the cupcakes will be tough.
Scoop the batter into the muffin cups and bake for 30 minutes, or until just set in the middle. Don't overbake! Let cool thoroughly in the muffin pan.
For the ganache, cook the heavy cream, chocolate chips, and instant coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.
Dip the tops of the cupcakes into the ganache. Do not refrigerate.