Butters-N-Bars Posting Page

Thursday, September 3, 2015
 I know it's been a while since last we posted but we're back and what better topic than Chocolate.

So in a fit of preggo craving fury I had a hankering that took me WAAAYYYY back to a favorite childhood memory. One that I haven't revisited in so many years because of heightened awareness (meaning staying away from all the cruddy ingredients these guys put in this stuff!) so I thought, you know what you can beat this and to my kitchen I went.

One recipe of my super dark rich chocolate cake and a modified buttercream whipped into absolute fluffy oblivion yielded this
And it was everything and a bag of non GMO organic Kettle Chips :-)
So now what? I guess perhaps you may want to have a recipe for your kind perusal??

And I am here to deliver  (after I show you again,how luscious this filling is! er, was..)

 Yeah, you gotta try it and don't forget to get your essentials from B-N-B like your organic cane sugar, organic dutch cocoa powder, organic palm oil and coming soon!!! organic whole vanilla bean powder (why because you need to love it too!)

Hostess* Cupcake The Remake
The cake can be found HERE on a previous CHOCOLATE FIX FRIDAY POST

Now for this luscious fluff here's what you need:
1/2 c unsalted (hopefully organic) butter
1/2 c organic palm fruit oil (or shortening but palm oil sure is better for you!)
about 2-3 cups powdered sugar (sifted)
1 tsp vanilla extract (optional)

What to do, What to do...
put the palm oil and butter in your stand mixer (or in a medium mixing bowl) and beat it on high until well combined and fluffy. Turn the mixer down to medium and Slowly begin adding the powder sugar , if you get to 2 cups and it's sweet enough for your taste then stop there and continue beating. If not then continue adding until desired sweet tooth level is accomplished.
The real key to this fluff, other than t  e1:1 ration of butter to vegetable fat is whipping, so turn your mixer up as hig it will go and let 'er rip until you get that light fluffy consistency and don't be afraid to overbeat- you'll know when it's done just stick a finger in the bowl periodically to see if it has the right mouth feel (but don't forget to leave some for the cake!)
This process could take anywhere from 5 minutes to up to 10-12 minutes on high depending on your mixer. Fill your cooled cake with this and be generous but leave enough to pipe the cool swirly design on the top (only takes about 1/4 c of filling)
Once it's filled sit it in the freezer and make your ganache using:
8 ounces semi-sweet or bittersweet (for a more adult taste)
3-6 ounces of heavy whipping cream
1 tbsp of butter or palm oil
3 tbsp lyle's all natural syrup (or corn syrup if you must)

Put all the ingredients in a saucepan on simmer (or use a double boiler ) and begin to stir when the butter and chocolate starts to melt. Keeping a close eye on it give it a gentle stir every minute or so until chocolate is almost completely melted...remove from heat and continue to stir until your ganache has a smooth consistency and no lumps of butter or chocolate remains (if it seems too thick add more heavy cream)
Allow to cool slightly before putting on cake. Remove cake from freezer and apply ganache immediately allowing it to run slightly off the sides but because the cake is chilled you"ll have to work quickly. Sit the cake back in the freezer for justa few minutes to let the ganache firm up a bit before getting your swirl on!

*Butters-N-Bars is in no way, shape form or fashion affiliated with Hostess (but those cupcakes sure were good back in the day- thanks for the memories Hostess Company!)

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by: Butters-N-Bars


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