I always thought cooking was on the stove-top and baking was in the oven... But then why aren't cookies called bakies?
Anyways... that's not why you came to my blog. You came to see THIS!
Oh yeah baby, go ahead and zoom in on that one. It's a chocolate covered cherry cupcake.
I made a not-so-simple vanilla butter cake cupcake. SO good. There are quite a few steps in this cupcake, but I think it's my new favorite cupcake base recipe. You fold in the egg whites/sugar like you do with waffles to make a light and fluffy cupcake.
And, you wouldn't believe it if I told you, but the frosting is only TWO ingredients. Yup.
Let's get down to business.
Classic Butter Cupcakes with Whipped Vanilla Frosting
adapted from Sweetapolita
makes 28 cupcakes (which was a little awkward with a 12-cup tin)
Classic Butter Cake
4 large eggs (separated), at room temperature
3 1/2 cups sifted cake flour (I used 3 cups of regular AP flour)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups granulated sugar, divided
2 teaspoons pure vanilla extract
1 cup milk, at room temperature
1/4 teaspoon cream of tartar
Preheat oven to 350°F. Line 2 muffin tins with cupcake liners. Set aside
While eggs are still cold, separate the eggs, placing the yolks in one bowl and the whites in another bowl. Cover the two bowls with plastic wrap and allow the eggs to come to room temperature before using (about 30 minutes).
In a separate bowl, sift the flour, baking powder, and salt.
In the bowl of an electric mixer, beat the butter until soft, about 1-2 minutes. Add 1 1/2 cups of the sugar and beat until light and fluffy, about 3 minutes. Add egg yolks, one at a time, beating after each addition. Scrape down the sides of the bowl. Add the vanilla and beat until combined. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, starting and ending with the flour mixture.
In a clean bowl of your electric mixer, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue beating until soft peaks form. Gradually add the remaining 1/2 cup sugar and continue to beat until stiff peaks form. With a rubber spatula gently fold a little of the whites into the batter to lighten it, and then fold in the remaining whites until combined. Do not over-mix the batter or it will deflate.
Fill each prepared muffin cup 3/4 full. Bake, rotating the pans halfway through, until the tops are just firm to the touch and a tester inserted in the center of a cupcake comes out clean, about 20-25 minutes. Let the cupcakes cool completely before frosting, about 1 hour.
Chocolate Buttercream Frosting
ingredients:1 cup unsalted butter
1 cup chocolate chips
Melt the butter and chocolate chips in a double boiler until it is all melted and combined.
Put it in the freezer while you whip up your cupcakes. When it is firm, take it out and whip with an electric stand mixer until it's light and fluffy. I didn't let it get firm enough in the freezer, so I added a touch of powdered sugar... maybe 1/4-1/2 cup to help it firm up. The frosting was still soft, but it held its shape.
I cut little wells in the cupcakes...
and filled them with cherry pie filling.
I brought a bunch in to work for some of my coworkers' birthdays. I got some rave reviews!
And I have a few left to enjoy myself.