Inspired by Food Network, I decided to de-stress from all of the schoolwork I have had lately and bake some Easter cupcakes. The recipes for the cupcakes and buttercream are from the cookbook Rose’s Heavenly Cakesby Rose Levy Beranbaum. The cupcakes were very easy to make, but the buttercream was the most difficult frosting that I have ever made. I had the bright idea to make the frosting while cooking dinner at the same time, which almost turned into a disaster for the frosting, but with some help and constant reheating of the corn syrup/sugar mix, we were able to make the frosting work. For the Easter decorations on the cupcakes, I just went to the grocery store in the candy aisle to see what options they had and created the designs from there.
White Velvet Butter Cupcakes
- 3 large egg whites at room temperature
- 2/3 cup milk
- 1 1/2 teaspoons pure vanilla extract
- 2 cups sifted cake flour or bleached all-purpose flour
- 1 cup superfine sugar
- 2 1/4 plus 1/8 teaspoons baking powder
- 1/2 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
Preheat the oven to 350 degrees F.
In a small bowel, whisk the eggs whites, 3 tablespoons of the milk, and the vanilla just until lightly combined.
In the bowel of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder, and salt on low speed for 30 seconds. Add the butter and the remaining milk and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1 1/2 minutes. Scrape down the sides of the bowl.
Starting on medium-low speed, gradually add the egg mixture in two parts, beating on medium speed for 30 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides of the bowl. Use a number 30 ice cream scoop or a spoon to place the batter into the prepared cupcake liners, smoothing the surfaces evenly with a small metal spatula. The liners will be about three-quarters full.
Bake for 20 to 25 minutes, or until a wire cake tester inserted in the centers comes out clean and the cupcakes spring back when pressed lightly in the centers.
Let the cupcakes cool in the pans on a wire rack for 10 minutes. Remove them from the pans and set them on a wire rack. Cool completely.
This a great buttercream recipe, but it is quite tricky to make when trying to keep the corn syrup and sugar from hardening. I would recommend finding a simpler recipe, or if you decide to take on the challenge to make it, be patient and expect to put the bowl in the microwave several times after the sugar hardens.
Golden Neoclassic Buttercream
- 3 large egg yolks
- 1/4 cup plus 2 tablespoons superfine sugar
- 1/4 cup golden syrup or corn syrup
- 1 teaspoon lemon juice, freshly squeezed
- 16 tablespoons (2 sticks) unsalted butter
- 1 teaspoon pure vanilla extract
In the bowl a a stand mixer fitted with the whisk beater, or in a medium bowl with a handheld mixer, beat the yolks on high speed until light in color.
Have ready a 1-cup heatproof glass measure, coated lightly with nonstick cooking spray.
In a small saucepan, preferably nonstick, combine the sugar, golden syrup or corn syrup, and lemon juice. Using a silicone spatula, stir until all the sugar is moistened. Heat over medium-high heat, stirring constantly, until the sugar dissolves and the syrup begins to bubble around the edges. Stop stirring completely and continue cooking for a few minutes until the syrup comes to a rolling boil. (The entire surface will be covered with large bubbles.) Immediately transfer the syrup to the glass measure to stop the cooking.
If using a stand mixer, with the mixer off to keep the syrup from spinning onto the sides of the bowl, add the syrup to the yolks. Begin by pouring in a small amount of syrup. Immediately beat on high speed for 5 seconds. Add the remaining syrup the same way in three parts. For the last addition, use a silicone scraper to remove the syrup clinging to the glass measure and scrape it against the beater. If the syrup has hardened before most of it has been poured, soften it to pouring consistency for a few seconds in the microwave.
If using a handheld mixer, beat the syrup into the yolks in a steady stream. Don’t Allow the syrup to fall on the beaters or they will spn it onto the sides of the bowl.
Continue beating on high speed for 5 minutes. Allow it to cool completely. To speed cooling, place the buttercream in an ice water bath or the refrigerator, stirring occasionally.
When the outside of the bowl feels cool, beat in the butter by the tablespoon on medium-high speed. The buttercream will not thicken until almost all of the butter has been added. Add the vanilla and beat on low speed until incorporated.
Place the buttercream in an airtight bowl. Use it at once or set it aside for up to 4 hours (it will have a slight crunch until it stands for several hours). If keeping it longer than 4 hours, refrigerate it. Bring to room temperature before using it to prevent curdling and rebeat it to restore the texture.