Angel Food Cupcake
Delight, Three Layers
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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!
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Prep Time:
8 long toothpicks
Instruction:
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 muffin tin from oven; remove and discard baking cups; trim crusted tops of
cupcakes if necessary, cut each cupcake 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 each layer; 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 stacked cake and add a maraschino cherry
(see my photograph). Put a cherry on top cakes, add
mint sprigs and serve. How easy is that!
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Wine recommendation: Cabernet Sauvignon; Port wine |
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