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Cupcakes can be refrigerated for up to 3 days. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Let cupcakes stand at room temperature 15 minutes.ġ0. Carefully remove paper liners from cupcakes, and discard. Spoon more coating around edge of cupcake and any exposed frosting none of the frosting should show.

Transfer to a baking sheet fitted with a wire rack. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a small bowl, and let cool about 15 minutes.ĩ. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water stir until melted and smooth. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.Ĩ. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip.

Remove from heat stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.ħ. Beat on high speed until frosting forms stiff peaks, about 12 minutes frosting should register 160 degrees.on a candy thermometer. Set bowl over a pan of barely simmering water. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Turn cupcakes right side up, and let cool completely.Ħ. Carefully invert cupcakes onto the wire rack. Use a small knife to loosen any tops stuck to the pan. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.ĥ. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Add remaining flour mixture, and mix until just incorporated.Ĥ. On low speed, add half of reserved flour mixture, beating until just incorporated. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl set aside.ģ. Remove bowl from heat, and set aside to cool slightly.Ģ. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water stir chocolate until melted and smooth. Preheat oven to 350 degrees with rack in center.

2 cups chopped (about 12 ounces) semisweet chocolateġ.

1/2 cup (1 stick) unsalted butter, softened.

He weighed in at a whopping 10 pounds and had already grown out of his Newborn sizes when we came home from the hospital a few days later! Well, Happy Birthday, Aaron! And please remember, "Birthdays are just nature's way of telling us to eat more cake!" Here is a special cup cake recipe for a special guy.a lot of trouble to make, but you're worth it! Smith had decided to induce labor, so I had packed my bags and gone into the hospital the day appropriate! Aaron was born the next day, and the rest is history. William Aaron Backus just wasn't cooperating (imagine that) with his entrance into the world, and he was already about 2 weeks late! Dr. Novemwas a special day! I remember it so well, as if it were yesterday.