Posts filed under ‘cookbooks’
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!
This was the dough after 7 hours in the fridge. This is a 4qt bowl and I also had another 1.5qt bowl of dough.
I finally bought a copy of ‘Artisan Bread in Five Minutes a Day’ by Jeff Hertzberg, Zoe Francois. For the past year and a half I’ve been working with the ‘No-Knead Bread’ recipe but with more yeast and less than half the incubating time. And the pot baking method really insures great crust every time. With the ‘five minute’ method, the dough is drier than I’m used to, but it’s still considered a wet dough. The refrigeration makes it easier to handle, and the idea of always having readied dough on hand is great. Of course it’s not literally five minutes but it’s less labor intensive than making a batch of cookies or a cake. Hardest part might have been trying to make room in the fridge for the dough.
After resting. The chunk may have been a bit larger than the recommended grapefruit sized 1lb ball.
The book suggests a baking stone and a broiler tray for hot water to create steam (to form a crisp crust). So I went out and bought a cheap round pizza stone. The top of the bread looked perfect but the bottom was not crusty at all. Maybe it’s the stone or my placement of the steam tray (right under it), but the bottom of the loaf was very light and did not form a proper crust. I tried a second smaller loaf and baked it longer, but the bottom still wasn’t browning.
On the second day, I tried baking a loaf in my enameled cast iron pot. I couldn’t slide the dough in perfectly but it proofed up beautifully. It was sort of football shaped while the other loafs came out more disk shaped. The pot once again made the perfect crust all around and a lighter crumb inside (much larger holes). Also, the dough has gained a little more flavor on the second day. There’s enough dough left for one large loaf or two small ones. Maybe I can mix new dough into the old and build on the flavor?
First off, I didn’t bring a camera with me, and even if I did, it was really dark inside so I doubt I could’ve gotten any good shots. This week (and last week) is New York Restaurant Week. It’s a great opportunity to eat at some restaurants that you were saving for a special occasion but never got around to. Dévi (8 E. 18th St., New York, NY 10003) is a really nice though pricey (for moi) Indian restaurant near Union Square. I’ve been dying to go there for the past year, ever since I bought Indian Home Cooking.
We were pretty stuffed before we moved onto desserts but that didn’t stop me from enjoying my kulfi falooda (Indian ice cream, falooda noodles, rose milk) and the goat cheese ice cream from the hubby’s fig cake (with wine macerated figs, mascarpone, ginger caramel sauce, goat cheese ice cream). We also had to try the mango lassi along with some Mint Lavender tea to go with dessert. At the end I was happily full and dying to try recreating the Manchurian cauliflower at home. In fact, we went straight to Whole Foods afterwards and picked up a head of cauliflower (I bought other stuff too, I’m sane, I swear!).