Today's baking adventure added a whole new step in cupcake making... cutting off the tops!
I got this recipe from KraftFoods. I like the way this recipe works better than the Boston Cream Pie which ended up having too much filling that the top slid off and the icing ran all over the place. The changes in the recipe to the minis seemed to solve both of these problems!
Really, the only change I'd make to this recipe is the quantity of icing. I ran out of icing and still had 6 cuppycakes left naked!
My remedy:
- Instead of using 4 squares of semi-sweet baking chocolate with 1 cup of Cool Whip, use 5 squares of baking chocolate with 1-1/4 cups of Cool Whip.
I wouldn't recommend trying this recipe if you're looking to whip up a quick batch of cupcakes. Cutting the cupcakes proved to be more of a challenge than I anticipated... but went ok once I got the hang of it.
