This past weekend I discovered the Cupcakery in Thousand Oaks. They are amazing, a must try! Well i was browsing their website and found that they have two recipes posted. How cool is that? Pretty Cool! I mean they have yummy cupcakes and people are willing to buy them, and yet they are so gracious and share some of their recipes. This place just keeps getting better and better!
Well i am going to a BBQ tonight and needed to bring dessert so i made one of their recipes. The cupcake cakes turned out AMAZING! I love baking and have made my fair share of cupcakes, but these were the best by far.
So here's the recipe for you to try. Let me warn you, this is not an easy recipe and if this is your first time baking you might want to try another recipe. There are a lot of steps and i think i dirtied every dish in my kitchen. hehe! But if you are willing to spend an afternoon making some of the most delicious cupcakes you have ever eaten, then try this recipe!
White Cupcakes with Chocolate Buttercream
1 1/2 cups unsalted butter
2 1/4 cups sugar
2 cups cake flour
1 cup all purpose flour
2 tsp baking powder
1 tsp salt
1 tsp vanilla extract
1 cup milk
8 large egg whites
Pre-heat oven to 350 degrees, line two standard cupcake pans with paper liners.
In a medium bowl sift flours, baking powder and salt. set aside.
In an electric mixer, cream butter until smooth, add two cups of the sugar and beat until fluffy.
Beat in vanilla
Add flour mixture in three parts, alternating with milk. Set bowl aside.
In a separate bowl for the electric mixer fitted with the whisk attachment, beat egg whites on low speed until foamy.
Gradually add remaining 1/4 cup sugar. Beat on high speed until stiff peaks form. 4-5 minutes.
Gently fold 1/3 of the egg white mixture into the batter until combined. Gently fold in remaining egg white mixture.
Fill cups about 2/3 full with batter.
Bake 20-22 min, or until cake tester comes out clean. Allow to cool completely before frosting.
Chocolate buttercream
1 1/2 pounds unsalted butter,softened
12 ounces milk chocolate
12 ounces semisweet chocolate
5 large egg whites, at room temperature
1 1/2 cups granulated sugar
1/4 teaspoon cream of tartar
1/2 teaspoon salt
2 Tablespoons teaspoons high quality vanilla extract
Chop the chocolates and place them over a double boiler, stirring until melted. Set aside to cool.
In a separate bowl,mix the egg whites, sugar, cream of tartar, and salt in the bowl of an electric mixer fitted with a whisk attachment.
Place bowl of egg-white mixture over the pan of simmering water and heat the egg whites until they are warm to the touch, about 5 minutes.
Return the bowl to the electric mixer and whisk on high speed for 5 minutes, or until the mixture is cool and holds a stiff peak.
Add the butter, 1 tablespoon at a time, while beating on medium speed.
Add the melted chocolate and vanilla, mixing until chocolate is incorporated.
Frost and enjoy!
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