Strawberry Sundae Cupcakes
1 box strawberry cake mix
1 stick butter
1 stick Crisco (not butter flavored)
4 cups powdered sugar
1 teaspoon vanilla
1/4 to 1/3 cup of milk
1/2 cup heavy cream
3/4 cup chocolate chips
Sprinkles
Red peanut M&M's or red gumballs
Make cake according to box directions for cupcakes.
Line cupcake pan with liners. Fill them just over 1/2 full. I ended up with 30 cupcakes.
Bake and cool completely.
The line-up.
Bake
the cupcakes. Be careful not to fill the liners too full. You want them
a little over half full so they just reach the tops of the liners.
Icing
In a large mixing bowl, whip the butter and Crisco together until smooth and fluffy. Add vanilla.
Beat in powdered sugar, 1 cup at a time. Slowly mix in milk until icing is smooth and to piping consistency.
Combine the butter and Crisco until fluffy. Then add the vanilla.
Add the powdered sugar then the milk.
You want the icing smooth and pipe-able.
Chocolate Ganache
In a microwave safe bowl, heat cream in microwave until very hot. Do not boil. Add chocolate chips and stir until smooth. Allow to cool for an hour or so.
Add the chocolate chips to the hot cream.
Let the chips hang out in the hot milk for a few minutes then stir to combine and smooth. Let it cool for a while.
Dip the tops of the cupcakes in the cooled ganache. Allow to dry.
Then dip the tops of the cupcakes in the chocolate.
They look yummy just like this, don't they?
With a pastry bag with a star tip, pipe icing on top of the ganache in a swirl pattern...like you're adding whipped cream.
Scatter sprinkles on top then add an M&M or a gumball for the "cherry" on top!
I had red and white striped straws that I cut in half and added as well...but that's optional. Cute...but optional.
Pipe your icing on top of the ganache, then sprinkle with sprinkles then top with a "cherry". SO CUTE!!
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