White cupcakes with chocolate or buttercream frostingPosted: March 28, 2008
My dad loves white cake and since he is coming into town, I thought I would make him some cupcakes to enjoy! Cake mix and frosting from different recipes from FN.
White cake: (frosting to follow)
12 tablespoons (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 large egg whites (3/4 cup)-I used the whole egg and only 3 of them not all 6 as that would have been too much
3/4 cup milk
2 teaspoons vanilla extract
Set rack at the middle level in the oven and preheat to 350 degrees (I baked at 325 degrees). Butter the bottom of two 9-inch round or one 13 by 9 by 2-inch pan. Line bottom with parchment or waxed paper. (I used 24 cupcakes)In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate beginning and ending with flour mixture. Scape the bowl and beater often.Pour the batter into prepared pan(s) and smooth top with metal spatula. Bake cake(s) about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean. For cupcakes I baked at 325 for 15 mins and they came out perfectly. Check often and adapt time as needed!Cool in pan on rack for 5 minutes, then turn out onto a rack, remove paper and let cool completely. I took cupcakes out of pan and cooled on rack for one hour.
In a double boiler over hot water melt chocolate with the butter. (I just melted butter and mixed it with the chocolate. ) Remove from heat and allow to cool for 5 minutes. In an electric mixer add chocolate mixture and confectioners’ sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spreadable consistency is reached. Beat until fluffy — adding more milk if necessary.
Buttercream: My dad’s favorite
1 box confectioners sugar
1 stick soft butter
2 tbsp milk
vanilla to taste.
Blend sugar and butter together. Slowly add milk and vanilla a small amount at a time. Keeping adding liquids until desired stiffness. I add a small amt of milk with the vanilla and it is the right consistency for decorating. Add more for writing, less for piping.