Ok so back to the cupcakes, I made a simple vanilla buttercream frosting and piped them onto the cupcakes, which convienently hid the chocolate injection mark. Then to top it off...I sprinkled the tops with edible silver disco dust.
SO PRETTY. It did however get all over my hands..table...floor..and my face. Not quite sure how to explain that one hahaha. So if your looking for a recipe or questions on any of this, I would be absolutely delighted to respond to your comment!
The Hummingbird Bakery Cookbook
(This recipe makes 12 cupcakes, but I doubled it to make 24)
1 cup of flour
scant 3/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
3 tbs butter at room temp
1/2 cup whole milk
1/2 tsp vanilla
Preheat the oven to 350 degrees F.
Put the flour, sugar, baking powder, baking soda, and butter into the bowl of a stand mixer fitted with a paddle attachment, or use a handheild beater and beat on slow speed untill themixture is sandy consistance and everything is combined. Gradually pour in hald of the milkd and beat untill the milk is just incorporated.
Whisk the egg, vanilla, and remaining milk together in a seperate bowl for a few seconds, then pour into the flour mixture and continue beating untill just combined. Do not overmix.
Spoon the batter into paper lined muffin tins, dividing between the 12 cups. Bake for 20-25 min or untill light golden brown. Make sure to let cool completely before frosting.
12 oz semisweet chocolate
1 cup heavy cream
Bring the heavy cream to a boil, then remove from stove and pour over the chocolate which should be in a bowl. Whisk untill smooth. I then set it in the fridge so it would get thick.
Then I took my cooled ganache and put it in a piping bag with a round tip. I took each cupcake and injected it with some of the chocolate.
I always make this without really doing much measuring
1 stick of butter softened
1 tsp of so of vanilla
approx a little less than a bag of confectioners sugar
I just put the butter in my stand mixer and beat it with a cup of powdered sugar so it is all combined and you can tell that the butter is smooth. Then i pour in most of the bag and oput the mixer on low, then I eventually raise it to full power so that the frosting whips. I try some...and add more powdered sugar till it gets to the right consistance, usually i use 3/4 of the bag. Im sorry that this isnt very scientific haha.
Then I just took the frosting and piped in onto the cupcakes and voila! Vanilla cupcakes injected with chocolate ganache topped with vanilla buttercream frosting! (dont forget the glitter :])