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Preheat the oven to 350 degrees F.
For the cupcakes:
Combine 1 1/4 cups of the sugar, the flour, baking powder and salt in a large bowl.
Combine the egg yolks and water in a small bowl. Add to the dry ingredients in 3 stages, stirring until smooth. Add the melted butter and vanilla and stir until well incorporated.
In a large bowl, whisk the egg whites and the remaining 1/2 cup of sugar to soft peaks. Gently fold the whites into the cupcake batter, just until incorporated.
Divide the batter into a 12-cup baking tin and bake until a toothpick inserted into a cupcake comes out dry, about 20 minutes.
For the truffles:
In a small saucepan add the cream and bring just to a boil over low heat. Put the chocolate into to a medium bowl and pour in the hot cream. Let stand for 1 minute, then stir until smooth. Stir in the butter and mix until incorporated. Put plastic wrap directly on the surface of the chocolate and refrigerate for 1 hour. When the chocolate is cool, transfer to a pastry bag fitted with a large tip.
For the batter:
In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.
Combine all the batter ingredients in a large bowl and stir until just combined. Do not over mix. Cover and refrigerate until ready to use.
With a paring knife, remove the middle of the cupcakes, but leave the tops intact. Using the pastry bag, fill the holes with the chocolate. Replace the top firmly.
Coat the cupcakes in batter and, in batches, until golden brown on all sides. Remove from the fryer and drain on paper
towels for a few seconds. Transfer to a serving platter, then indulge.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (255g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 554 | ||
Calories from Fat: 190 (34%) | ||
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Amt Per Serving | % DV | |
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Total Fat 21.1g | 28 % | |
Saturated Fat 10.1g | 51 % | |
Monounsaturated Fat 7.3g | ||
Polyunsanturated Fat 2g | ||
Cholesterol 198.3mg | 61 % | |
Sodium 9519.1mg | 328 % | |
Potassium 232.7mg | 6 % | |
Total Carbohydrate 78.6g | 23 % | |
Dietary Fiber 2.4g | 10 % | |
Sugars, other 76.1g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 554
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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