Barbara Streisand cupcakes

Barbara Streisand cupcakes

I was delighted at how these turned out and that the ganache glaze actually had shine! Yay!  I found this recipe in Candace Nelson’s “Sprinkles”.  On a side note, I apologize for the unstyled photo as I took this picture with my phone before I started this blog and only to show my daughters about how excited I was on how these turned out! cookbook.

The Barbra Streisand Cupcake

August 1, 2018
: 15 min
: 20 min
: 35 min
: Easy

These are delicious!


  • 11/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp fine sea salt
  • 2/3 cup whole milk
  • 1 1/2 tsp pure vanilla extract
  • 1/2 cup (l stick) unsalted butter, slightly softened
  • 1 cup sugar
  • 1 large egg
  • 2 large egg whites
  • see chocolate Ganache recipe in post
  • Step 1 Preheat oven to 325 F
  • Step 2 Line 12-cup cupcake pan with paper liners
  • Step 3 In a medium bowl, whisk together the flour, baking powder, baking soda, and salt
  • Step 4 In a small bowl, stir together the milk and vanilla
  • Step 5 In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and fluffy, 2 to 3 minutes
  • Step 6 Reduce the speed to medium-low, add the egg and egg whites one at a time and beat until creamy 1 to 2 minutes
  • Step 7 Slowly add half the four mixture, then the milk mixture, then the remaining flour mixture, then the milk mixture, then the remaining flour mixture, beating until just blended after each addition
  • Step 8 Divide the batter evenly amonth the liners and bake until the tops are just dry to the touch about 18 to 20 minutes
  • Step 9 Dunk the top of each cupcake into the ganache and quickly turn right-side up, leaving them to set 30 to 45 minutes. If desired, dunk the tops a second time

Chocolate Ganache

August 1, 2018
: 5 min
: 2 min
: 7 min
: Easy


  • 8 ounces semisweet chocolate, chopped into small pieces
  • 1 cup heavy cream
  • Step 1 Place the chocolate in a medium bowl
  • Step 2 In a medium saucepan, bring the cream just to a boil
  • Step 3 Pour the cream over the chocolate and let sit for 1 minute, then gently stir (don’t stir vigorously
  • Step 4 this adds too much air to the ganache) until the chocolate has melted and the ganache is smooth

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