cakes in the pans for 2 or 3 m cover ¢ach pan with
a large rack and invert, Remove the pan and turn the cupcakes right side
up to cool on the rack.
t
Chocolate
Cupcakes — joracatesse,
24 CUPCAKES
orrionat: Ice
following Chocolate Cupcake Icing.
pall A4-Git CHOCOLATE CUPCAKE ICING
bt as Goel aS .6O 6 ounces semisweet chocolate (see Notes)
0 MLL. Cade. V5 cup heary cream
€5t oF ingredd- 1 tablespoon granulated sugar
N00, Saattey weet. 115 tablespoons sweet butter
Duteh process)
5¥% ounces (1035 tablespoons) sweet butter
1 teaspoor
1¥4 cups granulated sugar
xaded large, extra-large, or jumbo)
1 chocolate is complet
auld the mixture is smooth, Transfer to a small, shallow bowl. Let stand,
the icing reaches room temperature.
Hold a cupcake upside down and dip the top into the icing; twitl the
and then continue to hold it upside down for a few seconds
of the cakes. Then, after
If there
ikes may be dipped a third time. When
a custard cup, or a coffee or teacup, but don
{the cakes won't look as smooth.
10 pans of cupcake forms, each pan with tu
suring about 2% inches in diameter. Sift a bit of flour |
tap to shake out excess. Or line twenty-four
ores: 1, When baking cupcakes, if you have only one pan with twelve
forms, reserve the remaining batter and bake additional cakes after the
first panful. If you bake only one pan at a time, bake it in the center of
the oven.
nceand a timesaver. The
cakes take om a b i id they stay fresh longer.
semisweet. If you use 1-
bur
, of course, should be
eC que sures, oF
ld be coarsely chopped.
wuld be broken or chopped.
(I have most often used Baker's Se
Maitlard’s Eagle Sweet.)
To freeze cupeakes after they have been iced, frst let ther
i longer sticky. Then place them on a pin
hey are frozen firm. Then cover them with
t down securely on
to the prepared pans, filing the foro
|. There is no need to smooth the tops
the tops spring back when lightly pressed
at room temperature until thawed before removing the wrap