Minnie Skirt Cupcakes
My friend, Suzy, took one look at it and said, “Wouldn’t a cupcake fit on top of Minnie’s skirt?
I owe you one Suzy because I NEVER would have thought of that.
Admittedly, this is a silly little post, right? Let’s create a cupcake that would only make sense if sitting on top of this particular plate?
But look at her pearly pantaloons! How can you resist?
Yeah, yeah, I know but I felt like it was a good way to introduce to you a pretty darn good tasting fondant (never been a huge fan of fondant). If any of you are not fans of fondant either, I recommend you give this one a try. Also, I could have never made Minnie’s skirt with pure buttercream!
I really wanted to use this post to introduce you to the yummy little cupcake underneath the skirt! It is the cousin of the already perfect cupcake I posted earlier this week.
Unlike its cousin, this recipe is an adaptation of a King Arthur Flour recipe. It rises perfectly into a little dome waiting to be topped with your favorite buttercream or a mini skirt fit for Minnie Mouse!
Perfect Chocolate Cupcake at High Altitude
makes 24 cupcakes
1 c. cake flour (2 c. cake flour, no AP flour with the original KA recipe)
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. baking soda
3/4 c. unsweetened cocoa powder
1 1/2 c. sugar (1 3/4 c. at sea level)
1/2 c. unsalted butter, room temperature
1/3 c. canola oil
1 t. vanilla extract
1 c. 2% milk
1/2 c. ice cold water
4 large eggs
Sift the flours, baking powder, baking soda, salt, sugar and cocoa powder into the mixing bowl. With the paddle attached, add the butter and beat on low speed, slowly add the oil and continue mixing until the mixture starts to look like sand. Add the vanilla and milk and beat on medium speed until well combined. Scrape down the sides of the bowl and beat in the cold water, mix and scrape again. Add one egg at a time, beating on medium high speed each time. The batter will be thinner than a typical cake batter.
This batter can be frozen (actually bakes up better if it is frozen first and divided among tins cold) ahead of time in ziploc bags. When ready to bake, line 2 (12 place) muffin pans with foil liners. Thaw the bags slightly, clip the corner and dispense. Fill each liner half full with batter and bake for 15 to 18 minutes at 360 degrees Fahrenheit (350 at sea level).
Let cool completely and frost as desired. If you want to frost with a chocolate buttercream, this one is my favorite! I prefer the almond extract in this frosting!
April 14, 2012
This entry was posted in baking, brunch, chocolate, cupcakes, desserts and tagged chocolate, cupcake, fondant, high altitude, minnie mouse, pantaloons.