Cuppycakes
I made these today! They were for my mom's birthday since she wasn't here when it was her actual birthday! They're vanilla with chocolate frosting. The frosting is sooo good! it's got a mix of milk chocolate and semi-sweet chocolate melted together. :D
Recipe is from Bluemotion on Bakebakebake. (It's locked though so you have to join!)
White Cupcakes
1-1/4 cups (156g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons (85g) butter, melted
1 cup (200g) granulated sugar
2 egg whites, room temperature
1 teaspoon vanilla extract
1/4 teaspoon lemon zest
1 cup (236ml) sour cream, plain nonfat yogurt, or buttermilk
4 teaspoons rainbow sprinkles or nonpareils, optional
• Preheat oven to 325°F. Line muffin tins with paper liners.
• Sift together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, beat together melted butter and sugar until combined. Add egg whites and beat until mixture is smooth and light. Stir in vanilla extract and lemon zest. Add flour mixture in two additions, alternating with sour cream. Gently stir in sprinkles, if using. Scoop batter into prepared tins.
• Bake for 20-25 minutes, until cupcakes are barely golden on top and a toothpick inserted in the center of a cupcake comes out with a couple of loose crumbs. Remove from oven and let cool for 10 minutes in tins. Remove to wire racks to cool completely.
Frosting is from America's Test Kitchen Family Cookbook
Creamy Milk Chocolate Frosting
10 ounces milk chocolate (i ran out of milk chocolate so mixed in some semi-sweet!)
1 tablespoon corn syrup
pinch of salt
1/2 cup heavy cream, boiling
1/2 cup confectioners' sugar
8 tablespoons (1 stick unsalted butter, cut into 8 pieces and chilled
Place the chocolate, corn syrup and salt in a food processor. With the machine running gradually pour the boiling cream through the feed tube and process for 1 minute.
Add the confectioners' sugar and continue to process until combined about 30 seconds. With the machine running, add the butter through the feed tube, one piece at a time, and process until smooth, about 30 seconds.
Transfer the frosting to a medium bowl and let cool at room temperature stirring frequently until thick, about 1 hour.
I actually didn't do the last part... it was cool enough for me to spread onto the already cooled cupcakes. :)
I really like this frosting because the butter makes it nice and shiny and it hardens (not too hard like royal icing) quickly and it tastes really good! :D