Thursday, October 9, 2014

Cupcakes for a Caterpillar

What you need:

2 1/2 cups all purpose flour (sifted)
1 TBsp baking powder
1 cup milk (room temperature)
1/2 tsp salt
2 egg white and 1 whole egg (room temperature)
2 tsp vanilla extract
1 1/2 cups sugar
4 oz unsalted butter (room temperature)
1/2 cup heavy cream

2 1/2 cups sugar
6 large egg whites (room temperature)
1/2 cup water
1/2 tsp cream of tartar
1 tsp vanilla extract
Green food coloring (optional)

How to make them:


Preheat oven to 350˚F.
Line the cupcake pans with liners, set aside.
In a medium bowl, sift the flour, baking powder, and salt, set aside.
In a pitcher or medium bowl, add the milk, eggs, and vanilla extract; mix everything with a whisk.
In a bowl of an electric mixer, cream the butter for 2 minutes, then add the sugar. 
Mix on medium speed for about 3 minutes until butter/sugar mixture is very fluffy and light in color.
On a lower speed, add the flour mixture and egg/milk mixture to the butter/sugar mixture;staring with the flour mixture, then beat.
Add the egg/milk mixture and beat again; continue steps beating after each addition, until mixture is well incorporated.
When everything is mixed throughly, continue beating for another minute, scrape down the sides of the bowl.
Take the whipped cream out of the fridge and beat in a new bowl of an electric mixer with the whisk attachment.
Do NOT beat whipped cream until stiff, only until peaks just start to hold, they should be soft.
With a spatula fold the whipped cream into the cupcake batter.
Scoop the batter into the cupcake pan using an ice cream scoop, fill liners 2/3 full.
Bake cupcakes for 14-16 minutes, or until toothpick inserted comes out clean.
Take out of the oven and let cool on for 1 minute, then take out of the pan and cool on a wire rack.
When completely cooled, top with the Marshmallow Frosting.

Marshmallow Frosting

To make the frosting, combine the sugar, egg whites, water, and cream of tartar in a bowl of an electric mixer.
Whisk until everything is extremely well incorporated and a little foamy.
Set the bowl over a pot of simmering water and whisk, about 5 minutes, the sugar needs to be dissolved.
To test if the sugar is dissolved, a rub a little bit of the mixture between two fingers.
You will notice undissolved sugar crystals, stir a little longer until sugar is completely dissolved.
Now, transfer your bowl to stand mixer with the whisk attachment.
Mix on high speed until the marshmallow frosting forms stiff peaks, about 11-15 minutes.
Add the vanilla extract and (optional) food coloring, beat again until combined.
Transfer the frosting to a large pastry bag fitted with a tip of your choice.
Pipe the marshmallow frosting on the cooled cupcakes.
Garnish with some sprinkles if you want, then ENJOY!

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