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cupcake dessert gourmet recipe,
cupcakes halved,
served three high on a plate with whipped cream filling,
a gourmet delight dessert
see more easy
Dessert Recipes
with photographs
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Angel
Food Cupcake Delight
Source: recipe and photograph created by
www.finedinings.com
all rights reserved - copyrighted
Serves 8
1 box Angel Food Cake mix
12 muffin paper or foil baking cups
1 cup heavy cream
2 tablespoons powdered sugar
Chocolate Ganache
(recipe below)
8 long toothpicks
8 Maraschino Cherries, stems attached
Mint Sprigs, for
garnish
Prepare cake mix according to instructions.
Line a regular sized muffin tin with
baking cups; fill 2/3 full with batter. Bake at 375° for 15 to 18 minutes. (With excess batter make more
cupcakes or fill tube pan; bake 20 to 25 minutes).
Remove cupcakes from oven; discard baking cups; trim crusted cupcake tops, cut each in half horizontally
making 24 cupcakes.
In a small bowl combine heavy cream and powdered sugar;
whip to soft peaks.
Place three cupcake halves on each plate with whipped cream between, drizzle with
chocolate ganache. Insert toothpick in center
of each stack to hold in place. Garnish plates with maraschino
cherries, whipped cream,
mint sprigs
and serve.
Chocolate Ganache
(can be made 2 weeks
ahead)
1/4 cup heavy cream
1 tablespoon
corn syrup
3 ounces chocolate, chopped
Combine 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. Soften in a microwave
oven at serving time.
Wine recommendation: Apricot wine
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Recipes and Photographs created by Peggy Bucholz,
Fine Dining Gourmet
Recipes
All Rights Reserved
copyright © 2001 www.finedinings.com
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