Vanilla Mousse

This stuff is delish as a filling for cupcakes (think Hostess cupcake times amazing!!!) but it also makes a great dessert by itself topped with fresh berries. If it's a hot summer night you can even freeze it- it's like an extra fluffy, creamy ice cream treat. Yummm.

Ingredients:

2 egg whites
1 pint heavy cream
1/2 c confectioner's (powdered) sugar
1 tsp vanilla essence

Directions:

Separate egg. Beat egg whites until stiff. Beat in half the sugar and set aside. Whip cream, remaining sugar, and vanilla until thick.

Fold in egg whites. Be gentle but be sure to get it thoroughly combined.

If you are having this as mousse, you can divide it into 4 small bowls and refrigerate until you're ready to chow down.

If you are having this as mousse cream, you can divide it into 4 small freezer safe bowls or ramekins, cover with plastic wrap, and place in the freezer for 1 or more hours. Top with fresh berries or chocolate sauce before serving. Mmm.

If you are using this for cupcake filling, you can do one of two things: the first option is to put it in a plastic bag or frosting bag and pipe it into the hole. (See cupcake recipe for instructions on how to prep them for filling.) The second option (which is what I tried) is to spread the mousse cream in a cube shaped ice cube tray OR use a cookie scoop to do small scoops on a cookie sheet OR use another spoon/measuring spoon and scoop little dollops onto a cookie sheet. Then freeze for 1 hour. Once they are frozen, you can place them in the cupcake hole, cover with the cupcake top, and frost.

Decadent Chocolate Cupcakes

This recipe works perfectly for filling with mousse cream- a total throwback to when you were eight and you got a Hostess cupcake in your lunchbox. Only way better. Try not to lick the screen, people.

Ingredients:
1 c flour
1/4 c unsweetened cocoa powder
3/4 t baking soda
1/4 t salt
1/2 c granulated sugar
1/2 c firmly packed brown sugar
4 T unsalted butter at room temperature
1 large egg, at room temperature
1 t vanilla extract
1/2 c luke warm water
1/4 c buttermilk

Directions:
1 hour in advance- take butter and egg out of the refrigerator so they can settle to room temperature

Place rack in the middle of the oven and preheat to 350 degrees. Place 12 liners in a standard 12 cup muffin tin.

Sift together flour, cocoa powder, baking soda, and salt into a bowl. It's important for it to be really smooth, so make sure you don't skip the sifting! If you don't have a sifter (like me!) use a strainer instead. It works just as well.

In a separate bowl, beat the granulated sugar, brown sugar, and butter together on medium-high speed until light and fluffy- 2-3 minutes. Add the egg and vanilla and beat until combined.

Add the flour mixture in three installments, alternating with the water and buttermilk, beating on low speed until just combined. Beat on medium-high speed until no traces of flour remain, scraping the sides of the bowl as needed. Do not over beat!

Divide the batter evenly between muffin cups (should be about 2/3 of the way full)- use a cookie scoop or 1/3 cup measuring scoop for even filling. Bake for 15-20 minutes, until a toothpick inserted into the center comes out clean. Make sure to check on the earlier end of the time frame so they don't over bake, and then put them back in if they're not done. It's a matter of 1-2 minutes between being totally runny in the middle and fully cooked, so keep a close eye on them! Let the cupcakes cool in the pan on a wire rack for 5 minutes and then remove them and let them cool.

Choose your favorite frosting recipe for topping these bad boys! These are also delicious with the vaniilla mousse filling if you're a Hostess cupcake junkie!

Try with:
Chocolate Ganache
Vanilla Bean Buttercream Frosting
Strawberry Cream Cheese Frosting
Peanut Butter Buttercream Frosting
Peanut Butter Cup Cupcakes
Peanut Butter Mousse
Vanilla Mousse
Chocolate Mousse