27
Aug
10

Off to LA: Next Stop Emmy Awards and Cupcakes!

This week, I am on assignment with Duncan Hines — we’re flying out to LA for the weekend for a very noble duty — we’re bringing sweet love (in the form of cupcakes) to the Primetime Emmy awards!

Here’s the back story: Duncan Hines is the official dessert sponsor of the 62nd Primetime Emmy Awards and Creative Arts Awards Governors Ball. And to celebrate the company invited  bakers across the United States to enter the Duncan Hines Red Carpet Cupcake Challenge. The winner will have their cupcake creation sampled by the Emmy winners, celebrities and guests who will all be in attendance at this year’s Performer’s Nominees Reception — which is tonight!

However, the red carpet doesn’t stop there: the winner will receive a trip for two to Los Angeles and two tickets to Fans in the Stands, the best seat in the house for all the pre-Emmy, red carpet excitement.

I’m going to be reporting live from both the nominees reception — and the red carpet! — and have the task of sampling all the sweet treats as I report!

FYI: Pictured here is that winning cupcake I mentioned, a red velvet cupcake called “Red Carpet Glamour,” made by Katie Rousonelos, who has never even entered any kind of baking contest before. I’ll be interviewing her tonight with  my faithful Sony Bloggie, and sharing it right here!

If you cannot wait though, here was Katie’s winning recipe:
Red Carpet Glamour by Katie Rousonelos

Ingredients
Cupcake Batter-
1 pkg Duncan Hines® Red Velvet Cake Mix
1 1/4 cup water
1/3 cup vegetable oil
3 large eggs
3 tsp Raspberry flavoring
1/2 c Sour Cream

Chocolate Ganache Filling-
4 oz bittersweet chocolate
1/2 c heavy cream
1 tbs confectioner sugar

Vanilla Bean Frosting-
1 Container Duncan Hines Buttercream Frosting
1 vanilla bean, split lengthwise and insides scraped out
1 tsp vanilla extract
4 oz. Cream Cheese

Instructions
1. Add the ingredients for filling in a medium microwave safe bowl. Heat until mixture is warm (20-30 seconds on high) Whisk until smooth, put in refrigerator to stand until just chilled, no longer than 30 minutes.

2. Preheat oven to 350°F. Grease muffin pans or line with paper baking cups.

3. Blend dry mix, water, oil and eggs in large bowl at low speed until moistened (about 30 seconds). Then add sour cream and raspberry flavoring. Beat at medium speed for 2 minutes. Spoon batter into muffin pan or paper cups.

4. Place one rounded teaspoon of filling on the top of each cupcake.

5. Bake cupcakes for 19-22 minutes. Add 3-5 minutes to bake time for dark or coated pans. Cupcakes are done when toothpick inserted in center comes out clean.

6. Cool in pan on wire rack for 15 minutes. Cool completely before frosting.

7. To make the frosting, add the canned frosting, cream cheese, vanilla bean, and vanilla extract together. Beat until mixed, about 1 minute.
Refrigerate filling for 30 minutes. Frost and decorate cupcakes as desired.

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