Angel Food Cupcake Delight



cupcake dessert gourmet recipe, 
cupcakes halved, served three high on a plate with whipped cream filling, 
a gourmet delight dessert

Angel Food Cupcake Delight, Cupcake Dessert Gourmet Recipe

see more easy Dessert Recipes with photographs



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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