Faux-stess cupcakes with guest Nate Hicks- Episode 50 скачать в хорошем качестве

Faux-stess cupcakes with guest Nate Hicks- Episode 50

Well well well just in time for Thanksgiving! Enjoy me and local musical artist Nate Hicks, bake a beautiful disaster, discuss his journey into music, his threats to kids as a substitute teacher and much more! Here’s the recipe if you want to try it out, but i beg of you…do not. forget. the water. Devil’s food chocolate cake recipe • 1 cup all-purpose flour • 1 cup sugar • 6 tbsp unsweetened cocoa powder • 1 tsp baking soda • 1/2 tsp salt • 1 large egg • 1/2 cup milk or buttermilk* • 1/2 cup vegetable oil • 3/4 tsp vanilla extract • 1/2 cup hot water White chocolate mousse ● 4oz softened cream cheese ● 7oz white chocolate ● 1- ⅓ cup heavy whipping cream separated Chocolate Ganache ½ cup semi-sweet chocolate ½ cup heavy whipping cream 1. Preheat oven to 300°F and prepare a cupcake pan with liners. 2. Add the flour, sugar, cocoa powder, baking soda and salt to a large mixing bowl and combine. Set aside. 3. Add the egg, milk, vegetable oil and vanilla extract to another medium sized bowl and whisk together to combine. 4. Add the wet ingredients to the dry ingredients and mix until well combined. 5. Add the water to the batter and mix until well combined. The batter will be very thin. 6. Fill the cupcake liners about half way and bake for 18-23 minutes, or until a toothpick comes out with a few moist crumbs. 7. Remove the cupcakes from oven and allow to cool for 2 minutes, then remove to a cooling rack to finish cooling. In small glass bowl, heat ⅓ cup of heavy whipping cream together in the microwave until just starting to simmer, then add white chocolate and eat sit for a minute before stirring until smooth, then set aside to cool. Beat softened cream cheese until smooth then add ganache mixture and beat it together. Beat 1 cup of remaining heavy whipping cream until stiff peaks and fold it into the first mixture. Refrigerate until ready to use. Heat heavy whipping cream in a glass bowl until slightly simmering, then add the chocolate to it and let sit for 1 minute before stirring together until smooth and let cool slightly. Once cupcakes have cooled, cut out the center of each cupcake then fill with white chocolate mousse using a piping bag to just beneath the top of the hole. Put cooled ganache in a piping bag and cover the surface of the cupcake swirling from the inside, outward. Put some of the white chocolate mousse into a piping bag and cut a small tip, and pipe loops across the top of the ganache.