Breaking bread with Lisa: Yellow cupcake with Chocolate ganache

Sometimes I wounder if it is a good thing that I always have on hand, what it takes to make a treat when ever I want. But last week, when I was really craving a cup cake, I was very glad that I just had to open the pantry and start baking to satisfy my craving.

So I enlisted the help of my Godson, K. and went to work. And let me tell you that they were indeed exactly what I wanted. I really like the old combination of yellow cake and chocolate frosting. Here I made a dark chocolate ganache frosting.

Ingredients:

(Chocolate ganache)

12 oz bittersweet chocolate

1 2/3 cups heavy cream

2 oz unsalted butter, softened

Method:

Break the chocolate into pieces and process in a food processor until very fine.

Heat the cream to the boiling point and, with the motor running, pour it through the feed tube in a steady stream. Process for a few seconds until smooth.

Transfer to a bowl and stir in the butter, Allow to cool for several hours until it is frosting consistency.

Ingredient:

(Yellow cupcakes from the Cake Bible)

6 large egg yolks

1 cup milk

2 1/4 teaspoons vanilla

3 cups cake flour, sifted

1 1/2 cups sugar

1 tablespoon plus 1 teaspoon baking powder

3/4 teaspoon salt

6 oz unsalted butter, softened

Method:

Preheat the oven to 350 degrees. Line cupcake pans with cupcake wrappers.

In a medium bowl lightly combine the yolks, 1/4 cup milk, and the vanilla. In a large mixing bowl combine the dry ingredient and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup of milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed and beat for

1 1/2 minutes to aerate and develop the cakes structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredient and strengthen the structure. Scrape down the sides.

Fill the cupcake wrappers 3/4 the way full