Fauxstess Cupcakes

It took a bit to convince myself to make this post. My husband hijacked my camera to see if he could use it to take pictures through our sun telescope in preparation for the Venus Sun Transit in June. That's going to be a great day and I can't wait (themed cupcakes may be in order).

But, back to my disappointment, I was unable to take pictures of the steps in making "Fauxstess" or Faux-Hostess Cupcakes. Unfortunately, you'll have to use your imagination and post any questions below. I did, however, snap a few shots of the finished product. So instead of waiting until I make these again, I thought I'd make a quick post of how to make your very own High Altitude Fauxstess Cupcakes.

For these cupcakes, I found that using a boxed cake mix (using high altitude instructions) has the perfect texture and fluffiness to emulate the perfect Faustess Cupcake. Paired with a vanilla buttercream frosting filling and a ganache topping, perfection results. For the signature curls, I was lazy and used the same frosting filling. It works really great, but I've included an icing recipe below just in case you'd like to use it.

Fauxstess Cupcakes
Preheat oven to 375 degrees
1 box Duncan Hines Moist Deluxe Dark Chocolate Fudge Cake Mix

1/4 cup of flour

3 eggs

1 1/3 cups of water

1/3 cup of vegetable oil

1. Add mix and flour to mixing bowl. Mix on low speed for 30 seconds.
2. Add remaining ingredients. Mix on low speed for 30 seconds.
3. Increase to medium speed for 1-2 minutes.

Fill liners about half full. These suckers rise! Bake for about 15 minutes. Set aside to cool. Makes 24 cupcakes.


Filling
1/2 cup butter
2 cups powdered sugar
6 tablespoons heavy whipping cream
2 teaspoon vanilla bean paste

salt to taste

1. Cream butter and 1 cup of powdered sugar.
2. Add vanilla.
3. Mix on high, 2 tbsp of whipping cream at a time, alternating with powdered sugar until light and fluffy.
4. Add salt to taste.

Core cupcakes, add filling and top with cored cupcake piece.

Ganache
8 oz. dark chocolate chips
2/3 cup heavy cream
2 tbsp butter, at room temperature
1 tbsp caster sugar

1. Over medium high heat, place cream on stovetop and heat until just boiling.
2. Immediately pour over chocolate chips
3. Let set for 4-5 minutes.
4. Stir until creamy. Add butter and sugar. Ganache should be shiny and pourable. (if there are chunks, place in microwave for 10 second bursts until it can be stirred smooth)

Using a spoon, spread ganache over filled cupcakes. Set aside to harden. If using filling for spirals, place in small piping bag that has a small hole (either place small tip inside or cup off end of bag) and pipe design. Otherwise, follow instructions below.

Icing (if desired)
1 tablespoon egg white, at room temperature
1 pinch of cream of tartar
1/2 cup plus 2 to 3 tablespoons powdered sugar

1. In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. 
2. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. 
3. Add to prepared piping bag.

Pipe a design (a squiggle, spiral, etc.) on the top of each cupcake.

Fauxstess Cupcakes are definitely a favorite of many. Maybe its the nostalgia of eating a chocolate cupcake with white curly q's on top or maybe its because the combination of chocolate and vanilla is classic, but this cupcake is adored by all and are said to be even better than the original.