I have never seen Cherry Chip flavored cake mix and was brainstorming how we could enjoy the mix. Cherry Cordials chocolates are really fun to eat and this mix is not recommended unless you like cough syrup flavored cherry. The Ganache frosting is a must keep in the recipe vault.
Ganache Frosting
adapted from Alton Brown
Makes about 5 cups
- 16 ounces semisweet chocolate
- 16 ounces (2 cups) heavy cream
- 1/2 stick of unsalted butter
Place the semisweet chocolate into a bowl. Heat the heavy cream in a quart-sized, over stove top begins to simmer; be careful not to allow cream to boil over. Pour the cream over the chocolate, add butter to mixture and stir until smooth. After fully incorporated, dip cupcakes into chocolate mixture and let dry.
Cherry cordial batter
Melted chocolate and cream
Ganache
Cherry cordial cupcakes
Ganache frosting
I LOVE Alton Brown. This frosting looks delish! And the batter…. well, you never know ’til you try right?
Is there a site where instructions for baking at the extra high altitudes are given? My friend now lives in Quito and she is struggling to convert her recipes—the ‘high altitude’ directions don’t help because Quito is even higher than the directions are given for. She is having a TIME! Thanks for any help you can give.
Hi! I know Quito has an elevation of +,000 feet and maybe she can extrapolate from this link the adjustments since they only suggest measurements up to 8,000 feet…http://www.kingarthurflour.com/recipe/high-altitude-baking.html or http://www.ext.colostate.edu/pubs/pubs.html#nutr_high. Good luck and let us know how the baking experimentation turns out