Google+ Haband: Holiday Treats

Wednesday, December 1, 2010

Holiday Treats

This Summer, we had our annual company picnic and, in addition to some great BBQ, we hosted several contests. One of which was a bake-off where several participants brought in their finest desserts. There were four categories: Cookies, Pie, Cupcakes, & Cake. I'm going to share with you the winning recipe for the Cupcake category in hopes that you'll try it and enjoy as much as we did!

This recipe comes from Lisa B., our non-apparel re-buyer who's been with us for a little over a year.

Red Velvet Cupcakes Stuffed With Chocolate Mouse,
Dipped In Chocolate Ganache.

Red Velvet Cake

  • 1 cup vegetable shortening
  • 2 eggs
  • 1 ½ cups sugar
  • 1 teaspoon cocoa powder
  • 2 ounces red food coloring
  • 2 ½ cups cake flour
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon vinegar

Preheat oven to 350 degrees F.

In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.

Chocolate Mousse

  • ½ cup heavy cream
  • 2 tablespoons powdered sugar
  • ¼ cup dark chocolate
  • ¼ cup milk chocolate

Chop chocolate and place in small mixing bowl. Use a double boiler to melt the chocolate. (A double boiler is a small pot of water on the stove, place to small mixing bowl into the pot so it is in the water but not touching the bottom of the pot.) Heat and stir until completely melted. Whip heavy cream and powdered sugar until semi - stiff peaks. Fold the whipped cream into the chocolate gently until all is combined.

  • ½ cup dark chocolate
  • ½ cup milk chocolate
  • ¼ cup heavy cream
Chop chocolate and place in large mixing bowl. Heat heavy cream to just before a boil. Pour heavy cream over chocolate, let sit for 2 minutes and whisk together to form a thick smooth chocolate sauce.

Putting it all together

After your cupcakes are cooled off, place the chocolate mousses in a zip lock bag and cut off the tip. Create a small hole in the top of your cupcake and fill with mousse. Make your chocolate ganche and dip the cupcakes in the ganche after they are filled. You can decorate the top with sprinkles or anything you would like.

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