Archive for November, 2009
So many moons ago, or so it seems, I made red velvet cupcakes. I now present you with white velvet butter cupcakes! I’ve been making the white velvet butter cake, but decided on cupcakes this time around. The cupcake recipe is from The Cake Bible, and the buttercream recipe is from Gale Gand, although I used hers only as a guide. I had to change it a bit to make it perfect for the cupcakes.
White Velvet Butter Cupcakes:
- 4 liquid oz. of egg whites (I’ve found that 3 large eggs cover it, but you might need a 4th depending on your egg)
- 1 c. milk (1/4th cup for now and 3/4th cups for later)
- 2 1/4 tsp. vanilla
- 3 c. sifted cake flour (please use cake flour and not all purpose, I promise it’s better that way)
- 1 1/2 c. sugar
- 1 tbsp. + 1 tsp. of baking powder
- 1/2 tsp. salt
- 12 tbsp. (1.5 sticks) unsalted butter softened
Preheat oven to 350F and fill cupcake trays with cupcake wrappers (I managed to make about 30 cupcakes with this recipe). In a medium bowl, combine egg whites, vanilla and 1/4 cup milk.
In a large mixing bowl, combine cake flour, sugar, baking powder and salt and mix together to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until dry ingredients are moistened. Increase to medium speed (high if using a hand mixer) for 1.5 minutes. Then add the egg, vanilla and milk mixture in three equal parts, beating for 20 seconds between additions.
Pour the batter into cupcake wrappers. Try to fill each wrapper with an equal amount of batter. I used a 1/4 cup measure and it yielded about 30 cupcakes, all about the same size. Each cupcake wrapper will be about 1/2-3/4 full. Bake cupcakes for 15-20 minutes. Do the toothpick test for “done-ness”. Let cupcakes cool completely before frosting!
Vanilla Buttercream Frosting:
- 2 1/2 to 3 c. confectioner’s sugar (aka powdered sugar)
- 1 c. (2 sticks) butter softened
- 4 to 5 tbsp. heavy whipping cream
- 1/2 tbsp. vanilla
In a mixer with the whisk attachment, mix together the butter and 1 c. of confectioner’s sugar and 2 tbsp. heavy whipping cream. Mix on med until mixture is blended n light. Add another cup of confectioner’s sugar and another cup of heavy whipping cream. Mix again until ingredients are combined and frosting is fluffy. On the last round, add 1/2 c. confectioner’s sugar and 2 tsp. vanilla. Mix again on med/high until frosting is light and fluffy. Taste your frosting. If it’s not sweet enough, add 1/2 c. confectioner’s sugar. If it’s not creamy enough, add another tbsp. of heavy whipping cream.
I added food coloring to my frosting, so I’ve got neon green, although they look more like pastel green and hot pink cupcakes. Colors and piping is what I’ll need to work on next ^__^
A bit of advice: If you’ve never tasted the white velvet butter cake/cupcake, I can tell you its flavor is already on the sweet side and does not need alot of added sweetness in it’s icing. If I could serve just the cupcake alone, I would, but it’s just not as pretty. hehe. Just keep that in mind when sweetening your buttercream.
Til next time!
I finally got the bump in the madeleine.
I haven’t baked madeleines much lately. The non-stick pans are great. I’ve switched to coconut oil for baking in the last few months. It’s healthier and better for the environment than palm oil. Measuring coconut oil can be hard, depending on the weather it can be either solid or liquid. In the summer months it’s clear looking and runny, like a vegetable oil. When I put it in the fridge it became too hard to scoop out.
Coconut oil melts at about 76°F. Since the weather has cooled, the coconut oil is a soft solid at room temperature. When you spoon it, it resembles large clumps of wax, not smooth like palm shortening. I eyeball the measurements usually, but you can melt it and pour into measuring cups for more precision (and let it re-solidify if you want a solid shortening). I don’t find the taste of coconut very prominent in the end results, but if you really hate coconut then you might notice it. Buying it in the larger jars makes the price more reasonable, and it does last a long time (shelf life and usage).
Cinnamon apple madeleines
- 1 cup flour
- 1/2 cup sugar*
- 1 tsp molasses*
- 1/2 cup almond flour
- 2 eggs
- 1/2 cup apple sauce
- 1/3 cup melted coconut oil**
- 1/4 tsp baking powder
- 1/2 tsp cinnamon
- pinch of salt
*or a scant 2/3 cup brown sugar
** you can use melted butter or organic shortening instead
For more of an apple flavor, maybe add a splash of apple brandy.
Preheat oven to 350°F. Mix sugar and molasses thoroughly, beat in eggs, apple sauce, coconut oil, and cinnamon. Then mix the rest of the dry ingredients till smooth. Fill madeleine pans and bake for about 12mins, till the edges are browned. This makes 2 dozen full size madeleines.
The side scraping paddles are great for brownie batter too.