Category Archives: Cupcakes
Jordan just turned eleven this past week. I can’t believe
a) he’s so old and
b) he’s been part of my life for so long!
The kids is almost a teenager! Seriously! (And he’ll let you know it too, should you be wondering. He’s a “pre-teen.”)
For his birthday, we did the crazy thing and told him he could invite three friends to sleep over.
That’s three other eleven year olds, mind you.
I was going to make him a yummy chocolate cake with a recipe from a friend, but then I came across this idea from a totally lovely blog:
Okay, so I posted the recipe for a perfect white cupcake sometime last week.
And swore to you that I would post the white frosting asap.
The frosting comes from Our Best Bites, one of my absolute favorite Mormom Mommy blogs. (Which is not to say that are a part of the Mormom Mommy Blogs. Our Best Bites is two fabulous ladies living in different parts of the country (who are, incidentally, now sisters-in-law), bringing us some amazing recipes. I
want to be love them. :)
But back to the frosting. This frosting seems like it ought to be super complicated. It seems super weird. It seems like a really bad choice for a dessert when you’ve virtually never made it before and invited all your neighbors over for a Pampered Chef party and the party is in an hour. Guess what though? It’s not any of those things!
This frosting… this frosting is hard to describe. It’s light and fluffy like a homemade whipped cream, silky smooth, and tastes sort of like sweetened cream. In short, it’s nothing like the standard buttercream that you know. Some people who aren’t “frosting people” (you know who you are, and I just don’t get you) absolutely love this frosting. It’s definitely not overly sweet. According to Sara at Our Best Bites, it makes a fabulous filling as well. The secret is how it’s made: it starts with a white sauce. You cook together flour and milk on the stove top. After it’s cooled, you whip together butter and plain ol’ sugar, and combine with the white sauce. I’m pretty sure there’s magic involved.
Mmm… I’m envisioning chocolate cupcakes, filled with these sweet frosting, and topped with a chocolate glaze. Maybe with a little white frosting swirl on top? Why does that sound so familiar?
Oh yeah. Hostess makes those, too. But these would be homemade and therefore, better. I win.
The only thing is, both times I’ve made this frosting in the last two weeks, I didn’t take step by step pictures. And since it can be a tricky recipe, I suggest you peruse the Our Best Bites article on this lovely frosting. But I will post the recipe here, and I will say this:
I can’t see a way to make this allergy friendly.
Sorry. I do need to do a little experimentation, but I’m thinking it just won’t work. Sad story, huh?
Perfect Cupcake Frosting and Filling
from Our Best Bites
3 T Flour
1/2 C milk (whole milk is best)
1/2 C real butter
1/2 C granulated sugar
1 t vanilla extract (or other flavoring)
Whisk together the flour and the milk. Heat in a small sauce pan on medium heat. Whisk continuously until it starts to thicken. Let it cook, while stirring, until you can start to see the bottom of the pan. Place the mixture in a mesh strainer and stir with a rubber spatula to push it through.
In an electric stand mixer, beat the butter and the sugar for a minute or two until well combined and fluffy. You’ll want to use the whisk attachment on a stand mixer, not the flat paddle. Then while beating, add in the thickened milk mixture and the vanilla. Beat to combine and then scrape down the sides. Don’t be scared.
After 7-8 minutes it will have transformed from that sloppy mess into something gorgeous, fluffy, and incredibly light and silky.
Frosts 12 cupcakes.
Click here for a printer friendly version of Perfect White Cupcake Frosting.
Sara also includes the following helpful information;
I’m somewhat of a homemade cake snob.
Not because I was born & raised on homemade cake…
but because I was raised on cake from a box.
I try to bake from scratch as often as possible, if only because I enjoy it. I know about all the Big Bad Chemicals in box mixes, but sometimes convenience is worth the risk. Anyway, I was raised on box mix cake and I (gasp) prefer the taste. And the texture. Something about box mix cake is so light and fluffy and moist, whereas the majority of homemade cakes that I have personally had are dense, dry, and bland.
There are exceptions. I’ve searched high and low for exceptions and trust me, they are hard to find. One such cake recipe comes from a surprising source:
I’m typically wary of recipe books that are sold more for the packaging than anything else, but this was so cute. Plus, it was on clearance for $4. Irresistible! Check out just how cute these are:
Isn’t that fun? I love it. She has so many different types of cupcake, from kid-friendly cupcakes, to cupcakes sure to impress even the most pretentious of your neighbors.
I tweaked the recipe just a bit (mainly omitted the almond flavoring). It’s a light, fluffy, sweet cupcake that’s so white it’s heavenly. :) Not to be confused with Angel Food Cake, though the two do have something in common: beaten egg whites. That’s the trick, folks. Egg whites! Who woulda thunk it, hmm?
Perfect White Cupcakes
Adapted from The Cupcake Deck, by Elinor Klivans
2 1/2 c. cake flour (or all purpose flour)
1 1/2 t. baking powder
1/4 t. salt
1 1/2 c. whole milk (Low fat is okay)
1 T. vanilla
1 1/2 sticks unsalted butter, room temp
2 c. sugar
6 large egg whites, room temp
Preheat oven to 350 degrees. Line 24 muffin tin cups with paper liners.
Sift the flour, baking powder, and salt into a medium bowl and set aside. In a small bowl, stir the milk and vanilla extract together.
In a large bowl, beat the butter and sugar on medium speed until lightened in color, about 3 minutes. The mixture will look sugary and form large clumps. On low speed, add the flour mixture in three additions and the milk mixture in two additions, beginning and ending with the flour. Mix just until flour is incorporated. Set aside.
In another large bowl, beat the egg whites with clean beaters on medium speed until foamy, about 30 seconds. Beat on high speed until the egg whites look shiny and smooth and the beaters form lines in the egg whites (soft peak). The egg whites should cling to the beaters. Stir one-third of the eggs into the batter. Use a rubber spatula to fold in the remaining egg whites just until blended.
Fill each paper with 1/3 c. batter. Bake just until the top feels firm, about 20 minutes. Cool the cupcakes for 10 minutes in the pan. Remove the cupcakes from the pan onto a wire rack and cool completely.
Frost as desired.
Allergy Notes: Substitute the whole milk for plain soy milk and the butter for Best Life Buttery Sticks. Quite delicious!
Now that you’ve made your perfect white cupcakes, you’re going to need something to frost it with, am I right? I don’t use the frosting that is suggested on the recipe card, though I’m sure it’s lovely. No, you’re going to need perfect white frosting for your perfect cupcakes, and tomorrow, I’m giving you the recipe!
(Or Monday? Tomorrow is pretty busy. I’ll get around it eventually, I’m sure.
Hold your horses.)