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Simon Kitchen and Bar's Hostess Style Cupcakes Recipe

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This recipe for Simon Kitchen and Bar's Hostess Style Cupcakes is from Class of 2015, 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:  
Cakes:
2 sticks butter
10 1/2 oz. dark chocolate
2 1/4 cups hot water
2 2/3 cups all-purpose flour
1/2 tbsp. baking soda
2 cups sugar
3 eggs

Filling:
3 tbsp. water
1/2 cup plus 2 tbsp. light corn syrup
6 1/2 tbsp. sugar
pinch cream of tartar
pinch salt
2 egg whites
1 tsp. vanilla

Glaze:
1/3 lb. good quality dark chocolate
1 stick butter
2 tbsp. light corn syrup
1 tsp. water or brewed coffee

White Frosting:
1 cup powdered sugar
light cream, as needed
Directions:
Directions:
Cakes: Preheat oven to 300º. Line muffin tin w/ 24 baking cups. Melt butter, chocolate and water together; remove from heat and transfer to a large bowl. Sift flour, baking soda and sugar; slowly add to chocolate mixture. Beat eggs with whisk; add to mixture. Fill cups 2/3 full. Bake until cakes spring back, approximately 30 minutes. Cool before filling.

Filling: Combine water, corn syrup and sugar; cook until the hard-boil stage (250º - 265º on candy thermometer. Whip cream of tartar, salt and egg whites. Slowly pour hot sugar mixture down side of bowl while whipping, add vanilla. Make cavity in top of each cake, fill with filling in a piping bag.

Glaze: Break up chocolate, put in microwave safe bowl with other ingredients. Microwave, stopping to whisk, until smooth. Dip the cupcake tops into the warm glaze, allow excess to run off, set on tray. Allow glaze to set. Reglaze to completely cover tops.

White Frosting: Add just enough cream to the sugar to make a thick paste. Put frosting in a small bag, snip off corner, pipe the frosting into a squiggle across the top.
Number Of Servings:
Number Of Servings:
24
Personal Notes:
Personal Notes:
Per Cake: 385 calories, 3g protein, 54g carbs, 19g fat (11 saturated), trace fiber, 226mg. sodium.

 

 

 

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