|gather all necessary ingredients and equipment before|
you start to make things go more smoothly
I found this recipe on Annie's Eats and copied it exactly for the most part. I think the only thing I changed was omitting the canned pineapple because I hate canned pineapple. I considered using fresh but worried about the enzymes destroying the cake. I also used thawed frozen strawberries and added and extra tablespoon of powdered sugar to the berries. I also had to double the amount of whip cream because the amount she listed was not enough for all 30 cupcakes.
A big concern I had when decorating these was worrying the ganache would melt the whip cream. To avoid this catastrophe, I let the frosted cupcakes chill in the fridge for 1-2 hours. I also let the ganache cool to the touch before applying it. Another concern was having to keep these treats refrigerated, I think refrigeration dries out cake and kills flavors however, these cupcakes are incredibly moist and were just as good the next day. I had also never made cake were the butter and sugar creamed like this recipe. Usually creaming yields a light and fluffy butter and sugar combo but this was grainy looking and I was concerned they were not going to rise properly. Lucky for me they rose perfectly but this could have been due to the large amount of baking soda. I think if I were to make these again I would cut down the amount of sugar to 1 1/2 cups to get a more standard batter.