Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Melissa Gaman
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Name This Dish! Cupcakes
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- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 163 mg
What would you call these fun Halloween inspired cupcakes? The base is a simple, moist vanilla cake studded with mini chocolate chips. Top with a swirly mound of sticky sweet meringue dotted with semisweet chocolate.
- Level: Easy
- Total: 1 hr 10 min (plus cooling)
- Active: 45 min
- Yield: 12 cupcakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 295
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- Carbohydrates
- 45 g
- Dietary Fiber
- 1 g
- Sugar
- 34 g
- Protein
- 4 g
- Cholesterol
- 53 mg
- Sodium
- 163 mg
Ingredients
For The Cupcakes:
For The Frosting:
Directions
- Make the cupcakes: Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper or foil liners. Whisk the flour, baking powder and salt in a small bowl until well combined. Beat the butter in a large bowl with a mixer on medium-high speed until smooth. Beat in the sugar until creamy, about 4 minutes. Beat in the eggs, one at a time, then beat in the vanilla. Reduce the mixer speed to low and beat in the flour mixture in 3 additions, alternating with the milk in 2 additions, beginning and ending with flour. Beat briefly on medium speed until the batter is smooth, then stir in the mini chocolate chips.
- Divide the batter evenly among the muffin cups, filling them about two-thirds full. Bake until the tops are golden and spring back when gently pressed, 20 to 25 minutes. Let cool 5 minutes in the pan, then transfer the cupcakes to a rack to cool completely.
- Make the frosting: Bring about 1 inch of water to a simmer in a medium saucepan over medium heat. Whisk the egg whites, sugar and cream of tartar in a medium heatproof bowl until well combined. Set the bowl over the pot of simmering water (do not let the bottom of the bowl touch the water). Cook, whisking constantly, until the egg whites are warm to the touch, smooth and white. Remove the bowl from the pan and beat the egg whites with a mixer on medium-high speed until cool, thick and glossy, 3 to 5 minutes. Beat in the vanilla.
- Transfer the frosting to a large pastry bag fitted with a 3/8- or 1/2-inch plain tip. Pipe on top of the cupcakes in concentric circles. Insert 2 mini chocolate chips into the frosting on each cupcake, pointy-side in, to look like eyes.
