Angel Food Cupcake
Delight
drizzled with chocolate ganache
I created this easy to make low fat, low cholesterol
cupcake dessert recipe with a twist for something unique and a different
way to serve for a special gourmet dinner
party. It can be made ahead of time. Cupcakes are baked then halved, served three high on a plate with
a whipped cream filling and decorated with Ganache for an easy gourmet dessert, it
is cake fit for angels!
Prep Time: 20 min
Cook Time: 18 min Total Time: 38 min
Servings: 8
Ingredients
1 box Angel Food Cake mix
12 muffin paper or foil baking cups
1-1/4 cups heavy cream, divided
2 tablespoons powdered sugar
1 tablespoon corn syrup
3 ounces chocolate, chopped
8 long toothpicks
16 Maraschino Cherries, stems attached
Mint Sprigs for garnish
Instruction:
Preheat oven to 375 degrees F.
Prepare cake mix according to instructions on box. Line a regular sized muffin tin with
baking cups; fill 2/3 full with batter. Bake for 15 to 18 minutes. (Use
excess batter to make more cupcakes or fill a tube pan and bake 20 to 25 minutes).
Remove from oven; discard baking cups; trim crusted tops of cupcakes, cut each in half horizontally
making 24 halved cakes.
To make chocolate ganache combine 1/4 cup
heavy cream and corn syrup in small saucepan over medium heat; whisk in chocolate until melted. Pour into a squirt
bottle with a small opening (I use a clean plastic catsup or mustard
container) and refrigerate until ready to use. When ready to serve soften chocolate for a few seconds in a microwave oven, test it first on a
small plate if necessary to see if it is the correct consistency.
In a small bowl combine the remaining 1 cup heavy cream and powdered sugar; whip to soft peaks. Place three
cake halves on each plate with whipped cream
between; drizzle with softened chocolate ganache.
Insert long toothpicks in center of each stack to hold in place. If desired put a dollop of whipped cream on the
plate next to the stack and add a maraschino cherry
(see my photograph). Put a cherry on top
cakes, add mint sprigs and serve.
How easy is that!
 |
Wine
recommendation: Cabernet
Sauvignon; Port wine |
