Lancer Dancer Cupcake Recipe
Chocolate Ganache Ingredients
8 oz semi sweet chocolate chips
8 oz heavy whipping cream
Place chocolate in a medium bowl and set aside. In a medium sauce pan heat cream to scalding (just before it will boil). Pour cream over chocolate fully covering the chocolate with the hot cream. Allow to sit for approximately 30 seconds. Whisk to fully incorporate the two ingredients. Spread out on a cookie sheet and allow to fully set up – it will be semi solid when ready. You can accelerate this step by refrigerating but bring it back to room temp before filling cupcakes
Orange Cake Ingredients
6 oz all purpose flour
3/8 teaspoons baking soda
1 1/2 teaspoon baking powder
1/4 teaspoon salt
Zest of 1½ oranges
6 oz sugar
1 ½ oz Orange juice
1 1/2 eggs
4.5 oz vegetable oil
3/8 teaspoon vanilla extract
1/4 cup buttermilk
Preheat conventional oven to 350 degrees F.
In a large mixing bowl sift together flour, baking soda, baking powder and salt, set aside. Combine orange zest with Sugar, set aside. In a large mixing bowl whisk together orange juice, eggs, vegetable oil, sugar and vanilla. Once evenly mixed add the sugar/zest and fully incorporate, then add the dry mixing and ensuring there are no lumps, slowly add the buttermilk and mix to fully incorporate.
Prepare cupcake pan with non stick spray and liners, scoop batter into cups filling just over half way up, bake 20-25 min until just starting to get a golden brown color and the cupcake springs back when touched. Remove and cool completely
Simple Vanilla Buttercream Ingredients
8 oz butter, room temperature
2 pounds 10X confectioners sugar
½ teaspoon vanilla extract
1/2 cup milk
dash salt
Orange food coloring
In the bowl of a mixer cream the butter and half of the sugar, add the milk and vanilla and continue mixing making sure to scrape the bottom of the bowl, add the remaining sugar and salt, caution, you will have to jog the mixer on and off to prevent making a mess with the sugar. Once incorporated, add orange food coloring and beat on high speed to make it light and fluffy. Make sure you scrape down to get all the frosting the same color
Garnish Ingredients
6 oz White fondant
Yellow food color
Med and large star cutters
Color half of the fondant yellow. Roll both pieces of fondant out to ¼ inch thick. Cut medium yellow stars and large white stars. Use a small dab of the frosting to glue the two together – offset.
Assembly
Core the cupcakes and fill with chocolate ganache. Using a large round tip in a pastry bag, pipe spikes on the cupcakes with the frosting. Place the starburst on top
Yield 1 dozen cupcakes
Prep time: 50 min
Cook time: 45
Difficulty Level: Moderate to difficult
