A delicious cupcake take on Red Rose Tavern’s Grey Stuff Gâteau at the Disneyland Resort.
Course: Dessert
Keyword: Copycat Disney Recipe, Disney Recipe, Disney Treats, Disneyland Recipe, Grey Stuff, Grey Stuff Gateau, Red Rose Tavern
Servings: 18cupcakes
Author: Jess
Equipment
Piping bag and large star tip
Fine mesh strainer
Cupcake liners
Ingredients
Red Velvet cupcakes
1/2cupunsalted butter,melted and cooled slightly
3tablespoonscanola oil
2teaspoons vanilla
1cupsugar
2eggs + 1 egg yolk
1cupflour
1/4cupcornstarch
2 1/2tablespoonscocoa powder
1/2teaspoonbaking soda
1teaspoonbaking powder
1/2teaspoonsalt
1teaspoonapple cider vinegar
1/2cupbuttermilk
1/2cupsour cream
1tablespoonred gel food coloring(or however much you need until you reach your desired color)
Raspberry Filling
3/4cupfrozen raspberries
4tablespoonssugar
1/4cup cornstarch
Grey Stuff Frosting
1 1/2cupsmilk
1 (3.4 ounce)packageinstant vanilla pudding mix
18chocolate sandwich cookies
1 (8 ounce)containerwhipped topping,thawed
3tablespoonsinstant chocolate pudding mix
Instructions
To make the cupcakes:
Preheat the oven to 350°. Line two muffin tins with cupcake liners (it should make 18 cupcakes) and lightly spray each liner with nonstick spray. Set aside.
Place the butter in a microwave safe bowl and microwave in 30 second increments until melted. Allow to cool a little bit.
Add the oil and vanilla to the butter and whisk until smooth.
Add in the sugar and whisk until well combined.
Add the 2 eggs and egg yolk one at a time, mixing well each time.
Combine the flour, cornstarch, cocoa powder, baking soda, baking powder, and salt in a bowl and mix to combine.
Add the dry ingredients to the wet ingredients and mix well until combined. Do not over mix.
Add the vinegar and buttermilk and whisk until smooth.
Gently fold in the sour cream until it’s smooth and completely incorporated.
Add the red food coloring. Add a little at a time until you reach your desired color and mix until it’s just combined and there are no streaks.
Fill the cupcake liners with batter until they’re about 3/4 full. Bake in the oven for 15-17 minutes or until a toothpick inserted into the center comes out clean. Remove the cupcakes from the tin and allow to cool completely before assembly.
To make the filling:
In a small saucepan, combine raspberries and sugar. Raise the heat to medium-high and allow berries to simmer while stirring often. Using a fork, smash the raspberries so the mixture becomes smoother.
With the corn starch, create a slurry by adding a little bit of water. Mix until the cornstarch is dissolved then add to the raspberry mixture. Stir occasionally as the mixture thickens to prevent the berries from burning to the bottom.
Once the mixture is thickened, pour it into a fine mesh strainer. Using a spatula, press the mixture through until only the seeds are left in the strainer. Allow the filling to cool before piping into the cupcakes.
To make the grey stuff frosting:
Combine milk and vanilla pudding mix and whisk until well combined. Place in fridge and allow it to set, about one hour.
Place 18 chocolate sandwich cookies into a blender or food processor and pulse until puréed. Reserve about 2 tablespoons of puréed cookies for later.
Fold the puréed cookies into the vanilla pudding until well combined.
Add the chocolage pudding mix to the whipped topping and stir until well incorporated. Then add the whipped topping mixture into the pudding and stir until completely mixed.
Place in the fridge and chill for at least an hour.
To assemble:
Using a round piping tip, cut out a circle in the center of each cupcake. Put the cake you scoop out into a separate bowl, crumble it into bits, and set aside.
Fill a small piping bag with the raspberry filling and fill the well of each cupcake.
Spoon the grey stuff into a large piping bag with a large star tip and pipe a generous amount onto each cupcake.
Combine the puréed chocolate sandwich cookies you set aside with the crumbled cake you reserved. Sprinkle on top of each cupcake and enjoy.
Notes
• The raspberry filling and grey stuff frosting must be stored in the fridge. To avoid dry cupcakes, store them on the counter and fill/frost as you are ready to eat them.