#34 Shirley Cupcakes

So your probably scratching your head wondering what in the world a Shirley could be. I named this cupcake after my grandma who had her birthday last Saturday. My grandma is diabetic so I couldn't make just any cupcake, the Shirley is a chocolate cupcake made with Splenda (so 99% sugar free) it has a filling of cherry preserves (sugar free of course) and whipped chocolate frosting also sweetened with Splenda. Since I'm not a big fan of fake sweetener I wasn't sure how it would taste. The chocolate cupcake by it's self without the filling wasn't chocolaty enough- almost a little bland. This is definitely a cupcake that needs filling! The frosting....It turned out really good, but I have the hardest time getting any frosting that contains heavy whipping cream to turn out. Just about every time I've made it, it ends up looking like it has separated or has a wet appearance. If this has happened to anyone else please clue me in!!! If Splenda isn't your thing there are other sweeteners out there but if you do end up using Splenda there is an awesome looking recipe for white frosting  on the back of the bag. I cant wait to make another cupcake that includes that frosting. Overall this was a pretty good cupcake for being mostly sugar free and is a great alternative for kids too unless you enjoy them bouncing off the walls. LOL!!!

The Shirley Cupcake
I noticed after these little cuppys are baked they don't have that pretty dark glossy texture that my other chocolate cupcakes have but don't worry this is normal.

The Goods
1/2 cup unsweetened cocoa
1/2 cup boiling water
1 1/2cup sifted cake flour (sift then measure)
1 cup granulated Splenda
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2sticks unsalted butter room temp
2 lg eggs, lightly beaten
1/4 milk
1 teaspoon vanilla

The How To
Preheat oven to 350 degrees. In a small bowl combine cocoa and boiling water. Whisk and blend until smooth, and set aside.

In the bowl of a stand mixer fitted with a paddle attachment, combine flour, Splenda, baking soda and salt.

Add butter and mix until the mixture is crumbly.

This tasted slightly like sugar cookie dough.

In a separate bowl, combine eggs, milk, cocoa mixture and vanilla.

Add 1/3 of the chocolate mixture to the mixer bowl. Beat on low speed until every thing is combined. then increase to medium speed and beat for an additional 30 seconds.

Add another 1/3 of the wet mixture to the mixer bowl. Repeat, until all of the wet mixture has been added and batter is smooth.

Fill tins 3/4 full. Bake for 18mins rotating the tins halfway through the bake time. Test the centers with a toothpick if it comes out clean then they are done. Let cool for 10mins in the tins on a wire rack then remove from tin and let cool completely before adding the filling and frosting.

After the cupcake have had enough time to cool fill the centers with the cherry preserves.

Now set these aside because it's frosting time!!

Whipped Chocolate Frosting
1 teaspoon of strong prepared coffee can replace the chocolate extract if you don't have it on hand.

The Goods
2oz unsweetened baking chocolate
1/3 cup heavy whipping cream
1/2 cup unsalted butter room temp
4 tablespoon Splenda
1 teaspoon vanilla paste or extract
1 teaspoon chocolate extract
The How To
Take the 2oz of chocolate and melt it in a double boiler until smooth. Pour chocolate into the bowl of a stand mixter and let cool for at least 10 mins.

Using the whisk attachment, slowly whisk the cream into the cooled chocolate.

Beat on medium speed and add the butter, Splenda, vanilla and chocolate extract. Beat until fluffy, about 3mins.

Now frost away!!!

This lovely heart topper and many others can be found in my Etsy store. Stop by and check it out!!

Up Next...
Banana Cupcakes

No comments:

Post a Comment