Giant Fauxtess Cupcake

The Fauxtess Cupcakes I made a few weeks ago were such a hit that I decided I wanted to make a cake size version of it for Mother’s Day.  I had seen other sites that had a cake version of it, so I incorporated the idea into this recipe.

As with the cupcake version, I used Duncan Hines Devil’s Food cake mix and followed the baking directions for two 9 inch cakes.

Enjoy.

Fill the cake by cutting the top out of the bottom layer, fill and smooth.

Put the second cake on top and ice and pipe curlicues on top.

Can’t wait for the first piece.

Giant Fauxtess Cupcake

Yield:  1 cake                Cook Time:  30 – 33 minutes

Ingredients

Cake:

  • Prepare your favorite devil’s food cake mix (I used Duncan Hines)

Filling:

  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3/4 cup Marshmallow Fluff
  • 1 1/2 tablespoons plus 1 teaspoons heavy cream

Frosting:

  • 1/2 cup heavy cream
  • 8 oz. semi-sweet mini chocolate chips (I used Ghirardelli)
  • 2 tbsp. unsalted butter, softened

Directions:

Step 1:  Preheat the oven to 350°.  Spray two 9 inch round cake pans with cooking spray and dust with flour.

Step 2:  Prepare the cake mix as instructed on the package.

Step 3:  Fill the each cake pan with half the cake batter.  Bake as directed on the package for 9 inch cakes.  When a toothpick inserted in the center of the cupcake comes out clean the cakes are done.  Remove from oven and cool 10 minutes in pan before removing to cool completely.

Step 4:  For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy.  Reserve 1/2 cup of the filling.  Prepare the cake by inserting a sharp knife into the top of the bottom layer of the cake at a slight angle about 1 to 2 inches from the edge and cut a circle without going through to the bottom of the cake.  Spoon the filling into the center of the cake and smooth.  Carefully add the second cake layer on top.

Step 5:  For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.

Step 6:  For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly.  Remove from heat, add the chocolate and let stand for 5 minutes.  My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely.  Add the butter and stir until smooth.  Cover the top and sides of the cake using a spatula.  Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of the cake.  Alternatively you can use a Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of the cake. Refrigerate the cake for 10 minutes or more to set the frosting.

Enjoy!!!

Recipe adapted from Annie’s Eats (originally from Food and Wine).

Fauxtess Cupcakes

Last weekend was devoted to planting seven new fruit trees and my niece’s ninth birthday, so I my post for last week is late.  As always, I was looking to bake something new for the birthday party to wow everyone.  I’d set aside several variations of copy-cat of Hostess Cupcake recipes but this one caught my eye and I wasn’t disappointed.

Instead of using the cupcake recipe in the original recipe, I used Duncan Hines Devil’s Food cake mix.  The mix instructions say that the mix yields 24 cupcakes but I made them large, so I only ended up with 14.

These cupcakes got great reviews.  My husband’s only complaint is that he wanted a thicker layer of frosting.  Enjoy.

Filling the cupcake by cutting the top out of it.

Put the top back on.

Frost.

Ready to eat.

Fauxtess Cupcakes

Yield:  14 cupcakes                Cook Time:  23 – 28 minutes

Ingredients

Cupcake:

  • Prepare your favorite devil’s food cake mix (I used Duncan Hines)

Filling:

  • 6 tablespoons unsalted butter, softened
  • 1 1/2 cups powdered sugar
  • 3/4 cup Marshmallow Fluff
  • 1 1/2 tablespoons plus 1 teaspoons heavy cream

Frosting (next time I will probably double this):

  • 1/4 cup heavy cream
  • 4 oz. semi-sweet mini chocolate chips (I used Ghirardelli)
  • 1 tbsp. unsalted butter, softened

Directions:

Step 1:  Preheat the oven to 350°.  Line cupcake pan with paper liners.

Step 2:  Prepare the cake mix as instructed on the package.

Step 3:  Fill the cupcake pan liners to 3/4 from the top.  Bake as directed on the package for cupcakes.  I had to bake longer for about an extra 5 minutes because the cupcakes were larger than indicated in the instructions.  When a toothpick inserted in the center of the cupcake comes out clean the cupcakes are done.  Remove from oven and cool 10 minutes in pan before removing to cool completely.

Step 4:  For the filling, in a medium bowl beat together the butter, confectioners’ sugar, Marshmallow Fluff and 1 1/2 tablespoons of the heavy cream with a mixer (handheld is fine) until fluffy.  If you have a pastry bag and a 1/4 inch tip, you can fill the pastry bag with all but 1/2 cup of the filling and use the 1/4 inch round tip to pipe the filling into the middle of cupcake by inserting the 1/4 tip 1/2 inch deep into the top of each cupcake and fill.  If you don’t have a 1/4 inch round tip as I don’t, spoon all but 1/2 cup of the filling into a Ziploc bag and cut a half inch off one of the corners.  Prepare the cupcakes by inserting a sharp knife into the top of a cupcake at a 45 degree angle about 1/4 inch from the edge and cut a circle.  You should have a small cone cut out of the top of the cupcake.  Gently turn the cone on its side and, about 1/4 inch from the top of the cone, cut the excess bottom portion of the cone.  Pipe some of the filling from the Ziploc bag and place the top of the cupcake over the filling.  You or your favorite taste tester can eat the cupcake middles.  Note that I needed to use about another teaspoon of the 1/2 cup of marshmallow mixture for the filling.

Step 5:  For the piping, beat the remaining 1 teaspoon of cream into the remaining 1/2 cup of marshmallow mixture and cover until ready to use.

Step 6:  For the frosting, in a small saucepan heat cream over medium heat until steaming while stirring constantly.  Remove from heat, add the chocolate and let stand for 5 minutes.  My chocolate didn’t melt completely, so I put the pan back on the burner that was still warm to melt completely.  Add the butter and stir until smooth.  Transfer to a small bowl and dip the top of each cupcake to thoroughly coat.  Spoon the remaining marshmallow mixture into a pastry bag fitted with a very small plain tip and pipe curlicues across the center of each cupcake.  Alternatively you can use another Ziploc bag and cut a 1/4 inch off one of the corners and pipe curlicues across the center of each cupcake. Refrigerate the cupcakes for 10 minutes or more to set the frosting.

Enjoy!!!

Recipe adapted from Annie’s Eats (originally from Food and Wine).