Lowcountry Cuisine Fall/Winter 2019-20

www.LowcountryCuisineMag.com | www.MountPleasantRestaurant.com | www.CharlestonRecipes.com lowcountry cuisine LC 11 As the holidays approach, Hanak will be filling orders for pumpkin tortes and Christmas peppermint cupcakes (with or without chocolate). “The holidays are definitely a busy time for me.” But with Charlotte by her side, Hanak is sure to succeed. Her mom, Juliet, who also has a 15-year-old son, Connor, said with pride, “Sometimes doctors will ask me what Charlotte’s favorite toy is and I always say, ‘It’s Cora, that is her favorite thing to play with.’ They are truly best friends.” And her taste-testers at Wonder Works agree that Hanak is quite special. “She is always doing things for others and is super talented,” Christine Osborne, owner of Wonder Works, beamed. But when it comes to her biggest fan, Charlotte, Hanak concluded, “I am so lucky to have her as my sister. I just want the best for her.” For more information on Cora Hanak’s desserts and cupcakes, visit her on Instagram at @two_girls_ and_a_cupcake_ or contact her by email for orders at [email protected]. Chocolate Peppermint Cupcakes INGREDIENTS Chocolate cupcakes • 1/2 cup unsalted butter • 2 ounces semi-sweet chocolate • 2 eggs at room temperature • 3/4 cupwhite sugar • 2 teaspoons vanilla extract • 1/2 cup sour cream • 1/2 cup unsweetened cocoa powder • 3/4 cup all-purpose flour • 1/2 teaspoon baking soda • 1 teaspoon baking powder • 1/4 teaspoon salt Peppermint buttercream • 4 cups powdered sugar • 1 cup butter • 2 teaspoons vanilla extract • 1/2 teaspoon peppermint extract • 1-2 tablespoons of milk • Optional crushed peppermint sticks Chocolate ganache filling • 2 ounces semi-sweet or dark chocolate • 6 tablespoons heavy cream DIRECTIONS Chocolate cupcakes: • Preheat the oven to 350F. Prepare one or two pans with cupcake liners (this recipe yields 12 – 16 cupcakes). • In amicrowave-safe dish, microwave the butter and chocolate together in 30-second increments, stirring between each time until smooth. Set aside. • In the bowl of a standmixer with thewhisk attachment, add the eggs, sugar, vanilla and sour cream.Whisk onmediumspeed until smooth. • In amedium-sized bowl, mix the cocoa powder, flour, baking soda, baking powder and salt until combined. • Add the cooled butter and chocolate to the stand mixer andwhisk until smooth. • With the standmixer on low, slowly add in the flour mixture 1/4 cup at a time. • Mix in flour mixture until combined, being sure to not over-mix. The batter will be thick. • Fill the cupcake liners 2/3 of theway with batter. Bake for 15-18minutes. Peppermint buttercream: • Creambutter in a largemixing bowl until smooth. Add powdered sugar and vanilla. • Add1 tablespoonofmilk andmix.Youmay continue to addmilk until youget your desired consistency. If it gets toowet, addmorepowdered sugar. Chocolate ganache filling: • Place chocolate and cream in amicrowave safe bowl andmicrowave for 30 seconds each until melted, mixing in between each 30 seconds. • Allow to cool completely. Assembly: • Once the cupcake is fully cooled, cut out a small hole in themiddle, being sure not to cut to the bottom. • Fill the center of the cupcakewith ganache. • Topwith peppermint buttercreamand crushed peppermint sticks, if desired.