| 31 | 32 | 33 | 34 | 35 |
| 1 | 17 | 34 | 51 | 68 |
|
water; stir the chocolate mixture until cool.) With an electric
mixer, beat the white chocolate mixture just until fluffy, about 1
minute.
5
tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake
and squeeze a little filling into each one.
. Transfer the filling to a pastry bag fitted with a 3/8-inch plain
Make the glaze:
6
. Place the chocolate in a small bowl. Whisk in the boiling water and
blend until smooth. One at a time, dip the top of each cupcake into
the warm glaze. Turn the glazed cupcakes right side up and set them
on a wire rack on top of a baking sheet. Refrigerate the cupcakes for
5
minutes to set the glaze.
Make the icing:
. In a medium bowl, whisk the egg white until frothy. Stir in the
7
cream of tartar. Gradually mix in enough of the confectioner's sugar
to make a fairly stiff and smooth icing. Fill a small paper cone with
the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes
from the refrigerator. Pipe a design (a squiggle, spiral, etc.) on
the top of each cupcake. Let the design harden and then cover and
refrigerate the cupcakes. Serve at room temperature.
The cupcakes can be made and refrigerated up to 2 days in advance, or
frozen up to 2 weeks.
Makes 22 to 24 miniature cupcakes.
Hostess Twinkies
a bottle about the size of a Twinkie
twelve 12 x 14 inch pieces of aluminum foil
pastry bag
toothpick
CAKE:
4
egg whites
One 16-ounce box golden pound cake mix
/3 cup water
2
Nonstick spray
FILLING:
2
Tbsp butter
/3 cup vegetable shortening
cup powdered sugar
1
1
1
1
/4 cup granulated sugar
/3 cup evaporated milk
1
drops lemon extract
tsp vanilla extract
2
Preheat oven to 325 degrees F. Fold each piece of foil in half twice. Wrap
the folded foil around the bottle to create a mold. Leave the top open for
pouring the batter in. Make twelve of these molds and arrange on a cookie
sheet. Spray the inside of each with nonstick spray.
Beat the egg whites until stiff. Combine with cake mix and water, and beat
about 2 minutes until thoroughly blended. Pour batter into molds, filling
each about 3/4 inch deep. Bake about 30 minutes, or until the cake is
golden brown and a toothpick comes out clean from the center.
For the filling, cream the butter and shortening. Slowly add the sugars
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