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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

J.A.W. Dropping Cupcakes Recipe

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This recipe for J.A.W. Dropping Cupcakes is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box Pilsbury Chocolate Cake
1/3 c. Semi-Sweet Chocolate Morsels
1/3 c. Mint Mint Chocolate Chocolate Chip Jelly Belly Jelly Beans
1 square Milk Chocolate Almond Bark

For meringue:
3 egg whites
9 tbsp. of sugar
1 tbsp. vanilla
Directions:
Directions:
Mix cake mix as directed, then stir in chocolate morsels and jelly beans. Only fill cup cake liners 3/5 full to leave room for meringue.
Cook cupcakes as directed on box.
Meanwhile, make the meringue. Beat egg whites until thickened; mix 9 tablespoons of sugar in and beat at top speed until all sugar is dissolved. (Taste to see if it is "grainy")
Top cupcakes with a dollop of meringue.
Place cupcakes back into oven for 5 minutes until golden brown.
To finish with a bang, grate chocolate almond bark onto the cupcakes immediately after removing them from the oven.
Number Of Servings:
Number Of Servings:
24
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
ENJOY!
email Whitney at whitneyarobertson@gmail.com to let me know how they are.

 

 

 

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